Garlic Shrimp with Rice

There's something about the smell of garlic hitting hot oil that makes everything feel possible in the kitchen. I discovered this dish on a weeknight when I had hungry people coming over and barely thirty minutes to work with, plus a bag of shrimp I'd almost forgotten about in the freezer. The simplicity of it struck me—just a few good ingredients, no fussy technique, but somehow it tasted like I'd been cooking all afternoon. It's become my go-to when I need to feel like I'm pulling off something impressive without the stress.

I made this for my sister last spring when she was going through a rough patch, and she sat at my kitchen counter asking for the recipe before she'd even finished eating. That's when I knew it wasn't just about the food—it was about how quickly it came together, how it felt like someone had taken care of her. Now whenever she visits, this is what she asks for, and I've made it so many times I barely need to think about the steps anymore.

Ingredients

• Large raw shrimp, peeled and deveined (500 g / 1 lb): Buy the biggest ones you can find because they cook more evenly and have better texture; frozen shrimp work beautifully too, just thaw them first.
• Olive oil (3 tbsp): This is your cooking fat and flavor base, so don't skip it or substitute with something weak.
• Garlic cloves, finely minced (4): Fresh garlic is non-negotiable here; it's what makes people lean in and ask what smells so good.
• Smoked paprika (1 tsp): This gives you that warm, slightly smoky depth that makes the shrimp taste like it came from somewhere special.
• Chili flakes (1/2 tsp, optional): Add this if you like a little heat, but it's truly optional and won't hurt anything if you skip it.
• Salt (1/2 tsp for shrimp, plus 1/2 tsp for rice): Salt at the right moment is what separates bland from bright.
• Freshly ground black pepper (1/4 tsp): The grind matters more than you'd think; it makes everything taste fresher.
• Long-grain white rice (1 cup / 200 g): Rinsing it first makes a huge difference in how fluffy it turns out.
• Water or low-sodium chicken broth (2 cups / 480 ml): Broth adds more flavor if you have it, but water works just fine.
• Butter (1 tbsp): Use real butter; it tastes better and the shrimp appreciate it.
• Fresh parsley, chopped (2 tbsp): This is your finishing touch, bright and fresh against all those warm flavors.
• Lemon wedges: Squeeze them over everything right before you eat; it's the secret most home cooks forget about.

Instructions

Get your shrimp ready:

Toss the shrimp in a bowl with the olive oil, minced garlic, smoked paprika, chili flakes if you're using them, salt, and pepper. You want every piece coated and happy; let them sit for ten minutes so the flavors actually stick to them.

Start the rice:

Rinse your rice under cold running water, stirring it gently with your fingers until the water goes clear—this removes the starch and is the difference between gluey rice and fluffy rice. Bring your water or broth to a boil, stir in the rice, butter, and salt, then drop the heat down low, cover it, and leave it alone for fifteen minutes.

Sauté the shrimp:

While the rice is doing its thing, get a large skillet really hot over medium-high heat. When it's properly hot, lay the shrimp out in a single layer and don't touch them for two to three minutes—this is how they get that nice golden edge. Flip them and give them another two to three minutes until they're pink and opaque all the way through; overscooked shrimp get rubbery and sad.

Let the rice rest and plate it all:

Once the rice has absorbed all the liquid, take it off the heat and let it sit covered for five minutes, then fluff it gently with a fork. Pile the rice onto plates, top with the shrimp and all its garlicky oil, scatter the fresh parsley over everything, and serve with lemon wedges on the side.

Save

The first time someone asked me for seconds of this without being prompted, I realized I'd stumbled onto something that works. It's not fancy, but it tastes intentional, like you cared about the details.

Why This Works So Well

The magic here is that you're cooking two things simultaneously in different pans, so everything finishes at the same time and nothing sits around getting cold. The garlic infuses the oil while the shrimp cook, the rice steams quietly in the background, and by the time you plate it, every element is at its absolute best. It feels more complicated than it is, which is honestly the best kind of cooking trick.

Flavor Combinations That Make Sense

Shrimp and garlic are a classic pairing because they genuinely belong together—the sweetness of the shrimp balances the sharp intensity of the garlic, and the smoked paprika adds a warmth that ties it all together. The rice absorbs all those little bits of garlicky oil that pan-sear into the shrimp, so you're not wasting any of the flavor. Lemon at the end brightens everything up and keeps it from feeling heavy, which is why it's not optional.

Making It Your Own

Once you've made this a couple of times and understand how it works, you can start playing with it. Add a splash of white wine to the pan while the shrimp cook if you want richness, use brown rice or quinoa if you're after something with more texture, or throw in whatever vegetables need cooking at the moment. The structure is solid enough to handle changes without falling apart.

• A handful of fresh herbs like dill or chives sprinkled on top takes it to the next level.
• If you have access to good fish stock instead of chicken broth, use it and watch people notice the difference.
• A touch of garlic powder mixed into the rice water before cooking adds extra depth if you're feeling it.

Save

This is the kind of recipe that rewards you for paying attention to the small things—the sizzle of shrimp in hot oil, the smell of garlic, the moment when fluffy rice comes together. It's become my proof that simple food, made with care, is better than anything complicated.

Your Questions Answered

→ How do I ensure shrimp stays tender?

Cook shrimp quickly over medium-high heat until just opaque to avoid overcooking and maintain a tender texture.

→ Can I substitute the rice for other grains?

Yes, brown rice or quinoa work well as whole-grain alternatives and complement the shrimp flavors nicely.

→ What herbs enhance the garlic shrimp best?

Fresh parsley adds brightness, while smoked paprika and chili flakes offer depth and mild heat to the shrimp.

→ Is there a way to add extra flavor while cooking shrimp?

A splash of white wine during sautéing enhances the overall flavor with a subtle acidity and complexity.

→ How should the rice be cooked for best results?

Rinse rice under cold water before cooking, then simmer with butter and salt until tender for fluffy grains.