Garlic Butter Shrimp and Rice Stack is a delicious and satisfying dish that combines tender shrimp cooked in rich garlic butter with fluffy, perfectly seasoned rice. The shrimp get a beautiful golden color and a burst of flavor from the garlic butter sauce, while the rice serves as the perfect base to soak up every bit of that buttery goodness.
I love how easy this dish is to make, yet it feels special and a little fancy when served. One of my favorite ways to enjoy it is by stacking the shrimp on top of the rice, which not only looks cool but also lets the sauce drip down so every bite is full of flavor. Plus, it cooks up quickly, making it a great weeknight dinner that feels like a treat.
This meal always brings smiles around the table because it’s simple but tastes like you spent hours in the kitchen. I usually add a sprinkle of fresh parsley or a squeeze of lemon to brighten things up, and you can’t go wrong with crusty bread on the side to mop up any leftover sauce. It’s the kind of dinner that feels cozy and satisfying, perfect for when you want something tasty without a lot of fuss.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp work well. If you can’t find large shrimp, medium-sized ones are a good swap — just adjust cooking time slightly. Leaving tails on adds a nice look and helps with handling.
Rice: Long-grain white rice gives a fluffy texture that separates easily in the stack. Jasmine rice or basmati are good alternatives if you want extra fragrance.
Butter & Garlic: Butter is key for that rich, creamy sauce. You can use olive oil if you want a lighter dish, but butter gives the best flavor. Fresh garlic is a must here for the best aroma and taste.
Smoked Paprika & Cayenne: These spices add gentle heat and smoky depth. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can work. Feel free to skip cayenne for a milder taste.
Herbs (Parsley & Green Onions): Fresh herbs brighten the dish and add color. Cilantro or chives are fine substitutes if you prefer.
How Do You Get Shrimp Tender and Not Overcooked?
Shrimp cook really fast, so watch the heat and timing to keep them tender:
- Start with medium heat so butter and garlic don’t burn.
- Cook shrimp 2-3 minutes per side, until they turn pink and curl just slightly.
- Avoid overcooking—shrimp get rubbery quickly.
- Finish with lemon juice off the heat to add brightness without extra cooking.
Taking these steps helps shrimp stay juicy and flavorful, making every bite enjoyable.
Equipment You’ll Need
- Medium saucepan – I prefer this for perfectly cooked rice without sticking or uneven texture.
- Large skillet – ideal for cooking the shrimp evenly and making sure they get that nice garlic butter coating.
- Food ring or small bowl – helps shape the rice into neat stacks for presentation.
- Spatula or spoon – for gently stacking and serving the rice and shrimp.
- Measuring spoons and cups – to keep ingredients just right.
Flavor Variations & Add-Ins
- Use cooked scallops or lobster instead of shrimp for a fancy upgrade.
- Add a dash of hot sauce or red pepper flakes to boost the heat and spice.
- Mix in sautéed vegetables like bell peppers, zucchini, or spinach for extra color and nutrients.
- Replace parsley with cilantro or basil for a different herby flavor.
Garlic Butter Shrimp and Rice Stack
Ingredients You’ll Need:
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tablespoon olive oil or butter
- ½ cup finely chopped green onions (scallions), including whites and greens
- ¼ cup chopped fresh parsley, plus extra for garnish
For the Shrimp:
- 1 lb large shrimp, peeled and deveined, tails on
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon smoked paprika (plus extra for garnish)
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- Juice of half a lemon
- Fresh herbs for garnish (parsley and green onions)
How Much Time Will You Need?
This dish takes about 30 minutes total. You’ll spend around 15 minutes cooking the rice and about 10 minutes preparing and cooking the shrimp, plus a few minutes assembling and garnishing your beautiful stacks. Quick and simple!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the rice under cold water until it runs clear. Bring 2 cups of water or chicken broth to a boil in a medium saucepan. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the water is absorbed. Turn off the heat and let it sit, covered, for 5 minutes.
2. Prepare the Herb Rice:
Fluff the cooked rice with a fork. Stir in olive oil or butter, chopped green onions (save some greens for garnish), and parsley. Add salt and pepper to taste, then set aside.
3. Cook the Shrimp:
Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, making sure it doesn’t burn. Add the shrimp, season with salt, pepper, smoked paprika, and cayenne pepper if you like a little heat. Cook the shrimp 2-3 minutes on each side until pink and opaque. Finish with a squeeze of lemon juice and toss to coat the shrimp in the garlic butter sauce.
4. Assemble the Stack:
Use a food ring or small bowl to shape the rice on each plate into neat rounds. Gently place the garlic butter shrimp on top of the rice stacks.
5. Garnish and Serve:
Drizzle some leftover garlic butter from the pan around the plate. Garnish with more chopped parsley, green onions, and a sprinkle of smoked paprika. Serve immediately and enjoy!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. Thaw overnight in the fridge or place them in a sealed bag under cold running water for quicker thawing. Pat dry to remove excess moisture for better searing.
Can I Substitute Brown Rice or Cauliflower Rice?
Absolutely! Brown rice will take longer to cook, so adjust cooking time accordingly. For cauliflower rice, sauté it briefly instead of boiling, and reduce the rice stack size to prevent it from becoming too soft.
How Should I Store Leftovers?
Store leftover shrimp and rice separately in airtight containers in the fridge for up to 2 days. Reheat shrimp gently in a skillet to avoid overcooking, and warm the rice in the microwave or on the stovetop with a splash of water.
Can I Make This Dish Spicier?
Definitely! Increase the cayenne pepper amount or add red pepper flakes while cooking the shrimp. A dash of your favorite hot sauce on the finished dish also works great to add heat.
