Garlic Butter Shrimp Rice

A fluffy pile of steaming jasmine rice topped with juicy shrimp, all wrapped up in a luscious garlic butter sauce—this shrimp stack brings simple pantry staples together for a fancy dinner that feels special. As the buttery garlic fills your kitchen, you’ll know you’re making something amazing. Stacking the shrimp over the rice doesn’t just make it taste great, it also wows everyone at the table. I threw this together for my daughter’s birthday dinner once, and her surprise at the fancy look had everyone smiling. Ever since, the garlic butter sauce has been our go-to move to turn an ordinary dish into something extra special.

Irresistible Key Players

Fresh Parsley: Go for vivid green leaves—they add a pop of color and bright tasteJasmine Rice: It’s naturally fragrant and holds its shape, which works great as your baseEuropean-Style Butter: Higher fat content makes a richer sauce that clings to the riceLarge Shrimp (16-20 count): Firm, glossy shrimp with a sea-fresh smell give the sweetest biteFresh Garlic: Pick tight, plump bulbs—skip the jarred stuff for max flavor

Mastering the Stack

Sprinkle on the Finishing Touch:Give a final flourish of parsley on top and drizzle any extra garlic butter over everything so it melts right in.Create the Layered Look:Pack warm rice into a ring mold (or use a cup), making a base. Gently stack shrimp on top, then lift away the mold to reveal your creation.Perfectly Cook the Shrimp:Drop shrimp into your garlicky butter in a single layer so each cooks evenly—watch them curl into a C and turn pink for donenessStart with Fluffy Rice:Rinse jasmine rice till the water runs clear, toss it into a sturdy pot with water, bring to a boil, then simmer with the lid on until soft but not mushy.Cook the Garlic Butter Sauce:Melt butter in a skillet, then add chopped garlic and cook just until it smells amazing and turns light golden.

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Grew up by the sea, so I got early lessons in making great shrimp—fresh matters, and don’t overdo it. My grandma always said, 'Shrimp that makes a C is just right, but if you see an O, back off, they’re overdone.'

Best Things To Serve With It

Round out the shrimp stack with oven-roasted asparagus—its crisp bite and bright color are perfect here. Set it up with a chilled Chablis and the buttery shrimp shines even brighter.

Ways To Switch It Up

Make it your own by sliding some sautéed mushrooms between your rice and shrimp, or steep the butter with herbs like tarragon or thyme for a new twist. Want it lighter? Swap in cauliflower rice.

Storing What's Left

Pop leftovers in airtight containers—shrimp in one, rice in another. They’ll keep a couple of days. To reheat, splash a bit of water on the rice and microwave gently, then warm the shrimp just until heated so they stay tender. After loads of tries making this, I’ve realized it’s about more than the food—it’s the shared smiles while stacking, and the way that fragrant butter soaks into the rice. That’s what keeps everyone coming back for more.

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Recipe Questions & Answers

→ Can I make this ahead?

Make the rice ahead of time, but cook shrimp right before eating. Warm your rice and add the shrimp fresh for best taste.

→ How do I keep the rice stacks shaped?

Press your warm rice into the mold and pop it out gently. If your mold’s a bit wet, it comes out easier.

→ What type of rice works best?

Jasmine, basmati, or any long or medium grain rice will hold up nicely. Sticky rice is really good too.

→ Can I use frozen shrimp?

Totally, just thaw and dry them off before you toss them in the pan so they crisp up.

→ What sides go well with this?

Try it with roasted asparagus, steamed broccoli, or even just a green salad.