Garlic Butter Shrimp and Rice Stack Recipe
Get ready to fall in love with your new favorite weeknight dinner: the Garlic Butter Shrimp and Rice Stack. This vibrant, crave-worthy dish combines juicy shrimp drenched in a garlicky butter sauce and delicate, fluffy rice, all stacked up for a stunning presentation. In just 20 minutes, you’ll have a meal that’s as impressive as it is easy—perfect for impressing guests or treating yourself to a restaurant-style plate at home. The combination of smoky paprika, fresh parsley, and a bright squeeze of lemon takes the flavors to the next level. If you’re searching for a way to turn simple ingredients into something truly special, the Garlic Butter Shrimp and Rice Stack will absolutely deliver.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this recipe is how a handful of everyday ingredients come together to create something extraordinary. Each item plays a crucial role, whether it’s to build bold flavor, add texture, or create a pop of color that makes the Garlic Butter Shrimp and Rice Stack irresistible.
- Shrimp (1 pound, large, peeled and deveined): Fresh or thawed shrimp are the star, turning tender and juicy in minutes.
- Unsalted Butter (3 tablespoons): Butter forms the backbone of the luscious sauce that coats both shrimp and rice.
- Garlic Cloves (4, minced): Garlic infuses the entire dish with its unmistakable aroma and flavor—don’t skimp!
- Olive Oil (1 tablespoon): Using a little oil with the butter helps prevent burning and adds a subtle richness.
- Smoked Paprika (1/2 teaspoon): For a hint of smokiness and gorgeous color in every bite.
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): Adds a touch of heat if you like a little kick.
- Salt and Black Pepper (to taste): Essential for bringing all the flavors into perfect balance.
- Cooked White or Jasmine Rice (2 cups): The fluffy base that soaks up all that garlicky butter sauce—use your favorite!
- Fresh Parsley (2 tablespoons, chopped): Adds brightness and a fresh finish both in the sauce and as garnish.
- Lemon (juice of 1/2): Just a squeeze lifts the whole dish, marrying all the flavors together.
- Optional Garnish: Lemon wedges, extra parsley: For a final touch of freshness and visual flair.
How to Make Garlic Butter Shrimp and Rice Stack
Step 1: Sauté the Aromatics
Start by heating the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and just starting to foam, add your minced garlic and sauté for about 30 seconds. Keep an eye on it—you want the garlic to become fragrant, not browned. This step is the foundation for that unforgettable garlic butter flavor that makes the Garlic Butter Shrimp and Rice Stack so special.
Step 2: Cook the Shrimp
Add the shrimp to the skillet, then sprinkle in the smoked paprika, crushed red pepper flakes if you’re using them, plus salt and black pepper. Cook the shrimp for 2 to 3 minutes per side, until they’re pink and opaque. Shrimp cook fast, so don’t wander too far! This is when your kitchen will start to smell absolutely amazing.
Step 3: Finish the Sauce
Once the shrimp are cooked through, add the remaining tablespoon of butter and squeeze in the lemon juice. Give everything a good toss to make sure the shrimp are fully coated in that luscious, garlicky butter sauce. Remove the pan from the heat and scatter in the fresh parsley for a burst of color and freshness.
Step 4: Assemble the Stacks
To create those signature Garlic Butter Shrimp and Rice Stacks, pack about 1/2 cup of cooked rice into a small bowl or ramekin, pressing down gently. Invert the bowl onto a plate and carefully lift it away to reveal a perfect rice mound. Spoon a generous portion of shrimp and plenty of sauce over each rice stack, making sure every bite gets a bit of everything.
Step 5: Garnish and Serve
Top each stack with extra parsley and a lemon wedge, if desired. Serve immediately while everything is hot and the butter sauce is still glistening. The colors, aroma, and flavors will make it hard for anyone to resist digging in.
How to Serve Garlic Butter Shrimp and Rice Stack
Garnishes
For that final flourish, a scatter of extra chopped parsley and a few lemon wedges take the Garlic Butter Shrimp and Rice Stack from home-cooked to restaurant-worthy. The fresh herbs add vibrant green color and a pop of flavor, while the lemon gives each diner the option to brighten up their plate even more. Don’t be afraid to get creative—microgreens or a dusting of smoked paprika also look gorgeous.
Side Dishes
This dish shines on its own, but if you want to round out your meal, consider pairing it with a crisp green salad, roasted asparagus, or sautéed spinach. Garlic bread is also a fantastic choice for soaking up any extra sauce. Since the Garlic Butter Shrimp and Rice Stack is full of bold flavors, lighter sides help keep the meal balanced.
Creative Ways to Present
If you’re entertaining, try making mini stacks in small ramekins for a tapas-style appetizer, or use a large mold for a dramatic, family-style centerpiece. You can even layer sautéed vegetables under the shrimp for extra color and nutrition. However you choose to serve it, the Garlic Butter Shrimp and Rice Stack always looks stunning and feels like a special treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that’s rare!), store the shrimp and rice separately in airtight containers in the refrigerator. This helps preserve the texture of both components and makes reheating easier. Leftovers are best enjoyed within 2 days for peak freshness.
Freezing
While cooked rice freezes well, shrimp can become a bit rubbery after freezing and reheating. If necessary, freeze the rice and sauce separately in freezer-safe containers for up to one month, and prepare fresh shrimp when ready to serve the Garlic Butter Shrimp and Rice Stack again.
Reheating
To reheat, warm the rice in the microwave or on the stovetop with a splash of water to keep it fluffy. Gently reheat the shrimp in a skillet over low heat with a little extra butter or olive oil until just heated through—avoid overcooking. Assemble the stacks fresh for best flavor and presentation.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat dry your shrimp before cooking. This will ensure they cook evenly and develop that perfect, tender texture for your Garlic Butter Shrimp and Rice Stack.
What can I use instead of white or jasmine rice?
Feel free to swap in brown rice, quinoa, or even cauliflower rice for a lower-carb option. Each brings its own twist, but all work beautifully as a base for the flavorful garlic butter shrimp.
Is this recipe gluten-free?
Yes, the Garlic Butter Shrimp and Rice Stack is naturally gluten-free as long as you use gluten-free rice and check that your seasonings aren’t processed with gluten-containing additives.
How can I make this dish spicier?
To turn up the heat, simply add more crushed red pepper flakes or a dash of hot sauce to the butter sauce. You can also sprinkle a little cayenne pepper in with the smoked paprika for an extra kick.
What other herbs can I use besides parsley?
Basil, cilantro, or even a touch of fresh dill all add a unique flair to the Garlic Butter Shrimp and Rice Stack. Choose your favorite or mix and match for a dish that’s truly your own.
Final Thoughts
There’s something truly special about the Garlic Butter Shrimp and Rice Stack—it’s simple, spectacular, and so much fun to make and eat. Whether you’re a shrimp lover or just want to wow your dinner table, give this recipe a try. Your taste buds (and your guests) will thank you!
Print
Garlic Butter Shrimp and Rice Stack Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Garlic Butter Shrimp and Rice Stack is a quick and flavorful main dish combining juicy, garlic-infused shrimp with fluffy white rice. Perfect for a weeknight dinner or when you want a satisfying meal that feels special, the recipe layers tender shrimp cooked in a zesty butter sauce over a compact mound of rice, garnished with fresh parsley and lemon wedges for a bright finish.
Ingredients
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Juice of 1/2 lemon
- 2 tablespoons fresh parsley, chopped
Rice
- 2 cups cooked white or jasmine rice
Garnish (optional)
- Lemon wedges
- Extra parsley
Instructions
- Prepare the garlic butter shrimp: Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
- Cook the shrimp: Add the shrimp to the skillet along with smoked paprika, crushed red pepper flakes if using, salt, and black pepper. Cook the shrimp for 2–3 minutes on each side until pink and opaque.
- Finish the sauce: Stir in the remaining 1 tablespoon of butter and the juice of half a lemon. Toss to coat the shrimp evenly in the garlic butter sauce, then remove the skillet from heat. Sprinkle with chopped fresh parsley.
- Assemble the rice stacks: Press cooked rice into a small bowl or ramekin to form compact mounds, then invert each mound onto serving plates.
- Add shrimp and garnish: Spoon the garlic butter shrimp and sauce over the rice stacks. Garnish with lemon wedges and extra parsley as desired. Serve immediately to enjoy warm and flavorful bites.
Notes
- For a low-carb alternative, swap white rice for cauliflower rice.
- Add sautéed spinach or steamed vegetables beneath the shrimp for extra color and nutrition.
- Adjust crushed red pepper flakes to control the heat level to your preference.
- Use fresh lemon juice for the best brightness in the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 rice stack with shrimp
- Calories: 380
- Sugar: 1 g
- Sodium: 510 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 180 mg
