Quick One-Pan Garlic Shrimp and Rice Recipe in 10 Minutes

September 21, 2026

Quick one-pan garlic shrimp and rice plated with fresh parsley and lemon wedges

When life gets hectic, you want meals that are fast, flavorful, and fuss-free. This quick one-pan garlic shrimp and rice recipe fits the bill perfectly. Ready in just 10 minutes, it’s an easy dinner that combines succulent shrimp with fragrant garlic and fluffy rice all cooked together in one skillet.

You’ll love how simple it is to make this dish but packed with big, satisfying flavors. Whether you’re cooking for yourself or feeding a small family, this recipe will become your go-to weeknight favorite.

Why You'll Love This Recipe

Ready in just 10 minutes, saving you valuable time in the kitchen.
All cooked in one pan, which means less cleanup.
Rich garlic butter enhances the shrimp for a deliciously savory taste.
Perfect balance of tender shrimp and fluffy rice in every bite.
Versatile dish that pairs well with a side salad or steamed veggies.

Ingredients

Gather these simple ingredients to whip up your garlic shrimp and rice quickly and easily.

1 cup long-grain white rice
1 3/4 cups low-sodium chicken broth
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges for serving

Recipe Details

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: Approximately 350 per serving

How to Make Quick One-Pan Garlic Shrimp and Rice Recipe Easy 10-Minute Meal

Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Pour in the rice and chicken broth, stir well, and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes until the rice absorbs the liquid and is tender.
While the rice cooks, season the shrimp with smoked paprika, salt, pepper, and red pepper flakes if using.
Once the rice is nearly done, push it to one side of the pan and add the remaining tablespoon of butter to the empty side. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
Mix the shrimp with the rice, sprinkle with fresh parsley, and give everything a gentle stir to combine. Taste and adjust seasoning if needed.
Serve immediately with lemon wedges to squeeze over the top for a bright finish.

Tips for the Best Results

Use fresh shrimp for the best texture and flavor, but frozen shrimp thawed properly works well too.
Don’t overcook the shrimp; they turn rubbery quickly. Remove from heat as soon as they’re opaque.
If you prefer a little extra zest, add lemon zest to the garlic butter before cooking.
Try using low-sodium broth so you can control the salt level better.
For a bit of crunch, sprinkle toasted pine nuts or slivered almonds on top before serving.

Storage and Reheating

Store any leftover garlic shrimp and rice in an airtight container in the refrigerator for up to 2 days. To keep the shrimp tender, reheat gently in a skillet over medium-low heat or microwave in short bursts, stirring in between.

This dish isn’t ideal for freezing because the shrimp can become tough and the rice texture may change. For best quality, prepare fresh when possible.

Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. You’ll need to adjust the broth amount and simmer for about 40 minutes, so it won’t be a 10-minute meal anymore.

What can I substitute if I don’t have chicken broth?

You can use vegetable broth or even water with added seasonings. Keep in mind that broth adds more flavor, so if using water, consider increasing the garlic or adding a pinch of salt.