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Shrimp garlic rice in 25 Minutes is Irresistible
There is something truly magical about the smell of garlic butter sizzling in a hot wok. My go-to shrimp garlic rice captures that incredible aroma and turns it into a complete meal before you can even think about ordering takeout. I developed this recipe during a particularly chaotic week when my pantry looked bare, and I needed a dinner miracle in under 30 minutes. It turns out, you don’t need fancy ingredients to make a restaurant-quality meal right in your own kitchen.
I rely on this dish constantly because it transforms humble, day-old rice and frozen seafood into something spectacular. The buttery, savory flavors soak into every grain, making it impossible to stop at just one bowl. Best of all, the whole thing comes together in a single pan in just 25 minutes. It saves my sanity on busy weeknights, and I promise it will become your family’s new favorite comfort food too.
Why You’ll Love This Shrimp Garlic Rice
This recipe stays in my weekly rotation because it delivers restaurant-level flavor with zero stress. It turns basic ingredients into something incredibly comforting without wrecking the kitchen.
- Done in 25 minutes: You’ll have a hot, satisfying meal on the table faster than you can order takeout.
- Uses what you have: It’s the perfect excuse to use up that cold leftover rice sitting in the fridge and a bag of frozen shrimp.
- Easy cleanup: Everything happens in just one pan, so you aren’t left with a mountain of dishes to scrub after dinner.
- Incredible flavor: The combination of rich butter and salty soy sauce creates a savory glaze that my family craves constantly.
Ingredients for Shrimp Garlic Rice
You don’t need a massive grocery haul to make this dinner happen. I love that this recipe relies on simple staples I usually have hiding in my kitchen cupboards or freezer. The real secret here is using the right texture of rice and plenty of aromatics to wake up the flavors.
- 3 cups cooked white rice: This must be chilled and at least one day old. Trust me, fresh hot rice will just turn into a gummy mess in the pan.
- 1 lb medium shrimp: Make sure they are peeled and deveined. I usually keep a bag in the freezer for nights like this.
- 6 cloves garlic: Finely minced. This is the heart of the dish, so don’t be shy with it!
- 2 tablespoons unsalted butter: This adds that rich, restaurant-style flavor that oil alone just can’t match.
- 1 tablespoon vegetable oil: I mix this with the butter to keep it from burning at high heat.
- 2 tablespoons soy sauce: This gives the rice that perfect savory, salty color and taste.
- 1 teaspoon sesame oil: A little goes a long way for that nutty finish.
- 2 stalks green onions: Sliced thin for a pop of freshness and crunch at the end.
- Salt and black pepper: You’ll need about 1/2 teaspoon of salt and 1/4 teaspoon of pepper to season the shrimp before cooking.
Ingredient Notes and Substitutions
I've made this dish dozens of times, and I've learned—sometimes the hard way—that while the ingredients list is short, following a few rules makes the difference between a "meh" dinner and a "wow" one. There are a few things I simply won't compromise on to get that perfect texture.
The golden rule for rice
I cannot stress this enough: please do not use fresh, steaming hot rice! Fresh rice holds way too much moisture and will turn your beautiful stir-fry into a gummy, mushy disaster. I always use rice that has been chilling in the fridge for at least a day. The cold air dries out the grains, which helps them separate and crisp up in the hot butter rather than sticking together.
Choosing your cooking fat
I stick to vegetable oil because it handles high heat without smoking, but avocado oil is a fantastic swap if that's what you have in your pantry. However, don't try to skip the butter or swap it for margarine. Real butter provides that signature savory richness that coats the seafood. If you need to control the salt, feel free to use low-sodium soy sauce; it gives you the same great color without overpowering the dish.
Fresh vs. frozen seafood
While fresh seafood is a treat, I almost always use frozen bags for weeknight convenience. The secret is to thaw them completely and pat them bone-dry with a paper towel before they hit the pan. If they are wet, they will steam instead of sear, and you'll miss out on that delicious golden crust.
How to Make Shrimp Garlic Rice
This is where the magic happens! I always tell my friends that stir-frying is a sprint, not a marathon. Because this recipe moves so quickly, you’ll want to have all your ingredients measured and sitting right next to your stove before you turn on the heat. Once that butter starts sizzling, there is no time to go hunting for the soy sauce!
- Start with the garlic butter base. I place my largest wok (or a deep skillet) over medium-high heat and add the butter and vegetable oil together. Once the butter melts and starts foaming, I toss in that minced garlic. You have to watch it like a hawk here—I stir it constantly for about a minute until it turns a beautiful golden brown. The smell of frying garlic instantly fills the kitchen, and that’s how you know you’re on the right track.
- Sear the shrimp perfectly. I carefully slide the shrimp into the garlic-infused fat and sprinkle them with the salt and pepper. I let them cook for just about 2 minutes per side. I look for them to turn pink and opaque, curling into a loose “C” shape. If they curl into a tight “O,” they are likely overdone!
- Remove the shrimp to keep them juicy. This is a step I never skip. I scoop the shrimp and about half of that delicious garlic out of the pan and set them aside on a plate. If you leave them in while frying the rice, they turn into rubbery little tires. We want them tender and juicy when we serve dinner.
- Fry the rice in the flavor. I dump my chilled, day-old rice right into the remaining hot oil and garlic bits left in the pan. I use the back of my wooden spoon to aggressively break apart any cold clumps. I stir-fry this for 3 to 4 minutes, letting the rice get toasty and coated in the fats. I love hearing the rice pop and sizzle—that means it’s frying, not steaming.
- Season and bring it all together. Finally, I drizzle the soy sauce and sesame oil over the rice, tossing rapidly to ensure every grain gets that savory, brown coating. I tip the cooked shrimp and reserved garlic back into the pan, give it one big toss to warm everything through, and sprinkle the chopped green onions on top. It’s ready the second it looks too good to resist!
Tips for the Best Shrimp Garlic Rice
I've made this dish enough times to pick up a few tricks that take it from "good" to "can I have seconds?" It really comes down to managing moisture and heat so you get that perfect fried texture.
- Give your ingredients room to breathe: I always grab my biggest wok or widest skillet. If you use a small pan, the rice steams instead of frying, and you lose that delicious toasted texture we're after.
- Rinse that rice first: Before you even cook the rice the day before, wash the uncooked grains until the water runs clear. This removes extra starch that makes rice sticky and clumpy later on.
- Don't pile up the shrimp: When searing, I make sure they sit in a single layer. If you dump them all in a pile, they boil in their own juices instead of getting that nice golden sear.
- Prep is everything: This cooking process flies by! I chop my garlic and green onions before I even think about turning on the stove. You don't want to burn your butter while frantically searching for the soy sauce.
Variations and Add-ins
I love how flexible this recipe is—it’s basically a blank canvas for whatever I have in my fridge. If you’re like me and crave a little kick, I highly recommend sprinkling in some red chili flakes or drizzling Sriracha right over the top before serving. It cuts through the rich butter perfectly.
For extra nutrition, I often toss in a handful of frozen peas, diced carrots, or corn right when I add the rice. It’s an easy way to sneak in fiber without any extra chopping. And if seafood isn’t your thing tonight, don’t worry! I’ve swapped the protein for diced chicken breast or firm tofu cubes, and it tastes just as amazing with that garlic butter sauce.
Storing and Reheating Shrimp Garlic Rice
Leftovers are rare in my house because we usually scrape the pan clean! But if you do have extras, just pop them into an airtight container. They stay delicious in the refrigerator for up to 3 days. When reheating, I always sprinkle a little splash of water over the rice before microwaving to keep it fluffy rather than drying it out. If you have a few minutes, tossing it back in a hot pan brings that fried texture right back. I’d skip the freezer, though—it makes the shrimp rubbery and the rice grainy, so stick to the fridge for the best taste.
FAQ: Common Questions About Shrimp Garlic Rice
Can I use brown rice instead of white?
Absolutely! I actually love the extra nuttiness brown rice adds to this seafood fried rice. It holds up really well against the savory sauce. Just remember that brown rice grains are a bit heartier, so I sometimes add a tiny splash more soy sauce to make sure everything gets coated perfectly.
What should I do if I only have fresh hot rice?
Don’t panic! I’ve been there when the craving hits but the fridge is empty. Spread your fresh hot rice out on a large baking sheet in a thin layer and pop it in the freezer for about 10 to 15 minutes. This quick-chill trick dries the surface moisture just enough to save your easy shrimp recipe from turning into mush.
Can I use pre-cooked frozen shrimp?
You can, but you have to be careful not to overcook them. Since they are already done, you’ll want to skip the searing step at the beginning. Instead, make the fried rice first, and then toss your fully thawed shrimp in at the very end just to warm them through with the garlic butter.
Nutritional Information
I like to keep things balanced, even on chaotic weeknights. This dish clocks in at roughly 380 calories per serving with a hearty 22g of protein to keep everyone full. You’re looking at about 45g of carbohydrates and 12g of fat per bowl. Just keep in mind that these are estimates based on the specific ingredients I grab from my pantry, so your numbers might vary slightly depending on the brands you use!
Share Your Feedback
I’d absolutely love to hear how this dinner turned out in your kitchen! If you give it a try, please leave a comment and a star rating below. Did you add extra spice or swap the veggies? I’d love to know! Also, snap a photo and tag me on social media—seeing your creations honestly makes my day.
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Shrimp garlic rice in 25 Minutes is Irresistible
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Make this savory shrimp garlic rice for a quick weeknight meal. You cook juicy shrimp with buttery, garlicky rice in one pan. This dish uses simple pantry staples and fresh seafood.
Ingredients
Scale
- 3 cups cooked white rice, chilled
- 1 lb medium shrimp, peeled and deveined
- 6 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 stalks green onions, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat butter and vegetable oil in a large wok over medium-high heat.
- Add minced garlic and fry until golden brown and fragrant.
- Add the shrimp to the pan and season with salt and pepper.
- Cook the shrimp for 2 minutes per side until pink and opaque.
- Remove the shrimp and half the garlic from the pan and set aside.
- Add the chilled rice to the remaining oil in the hot pan.
- Break up rice clumps and stir-fry for 3 to 4 minutes.
- Pour soy sauce and sesame oil over the rice and toss to coat evenly.
- Return the cooked shrimp and reserved garlic to the pan.
- Toss everything together and garnish with sliced green onions before serving.
Notes
- Use day-old rice to prevent the dish from becoming mushy.
- Adjust the amount of garlic based on your preference.
- Thaw frozen shrimp completely before cooking.
- Add chili flakes if you want spicy heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg
Keywords: shrimp garlic rice, garlic butter shrimp, seafood fried rice, easy shrimp recipe, quick dinner ideas
