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Loaded with juicy shrimp and rich buttery rice, this Garlic Butter Shrimp and Rice Stack looks fancy but is totally a home-cooked comfort. I started layering these together one night and my family instantly wanted it again the next week. You get fluffy rice, soft shrimp, and melty, flavorful butter in every bite—seriously, it's hard to beat.
This one came about on a wet chilly day when I wanted something warm but not fussy. My partner always mentions how good that first taste was—it's stuck around as a regular for us.
Tasty Ingredients
- Shrimp: Go for firm, clean-smelling shrimp—frozen or fresh, both work. They grab onto flavors and only need a couple minutes in the pan.
- Rice: Fluffy basmati or jasmine are great—they cook up light and don’t mush together, so your layers stay nice and separate.
- Soy sauce: Splash some in for cozy color and salty depth in the rice.
- Sesame oil: Adds a little nutty warmth right at the end.
- Butter: Unsalted is best, that way you’re in charge of the saltiness. Plus, it brings all the creamy richness.
- Salt: Brightens everything up, especially the seafood.
- Black pepper: A good grind on top wakes everything up and gives a tiny kick.
- Chicken broth: Cooks the rice with so much extra flavor compared to just water.
- Garlic: Get fresh and mince it for that classic bold scent that makes the dish.
- Garlic powder: More depth—each spoonful has a hit of garlic thanks to this.
Pick shrimp that look glossy and plump. Double-check that your butter doesn't smell stale—it really makes a difference. Nothing beats real garlic and a good broth for flavor.
Simple Step-by-Step
- Assemble Everything:
- Scoop the rice onto plates and fluff it up with a fork to keep things airy. Pile the hot, garlicky shrimp right over the top and serve right away. The butter melts into the grains and you get the best of it while it's hot.
- Get the Shrimp Ready:
- Warm up a big skillet and toss in your butter. Let it melt and get just a little foamy. Add minced garlic—let it sizzle for a minute but don’t let it burn or it’ll turn bitter. Spread shrimp in a single layer; cook a couple minutes on each side until they’re pink and curl up. That’s when you know they’re done.
- Rice Time:
- First, boil chicken broth in a big pot. Once bubbling, dump in rice, garlic powder, soy sauce, and sesame oil. Give it a good stir so nothing clumps. Turn down the heat, cover the pot, and leave it alone for about 20–25 minutes, no peeking. The rice should soak up all the liquid and end up fluffy.
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I had a bit of leftover sesame oil and swapped it in the rice—it honestly changed the game. Every time I plate this meal, I remember our family's surprise smiles the first time I handed them a big, buttery stack of shrimp.
Storage Advice
If you’ve got extras, stash the shrimp and rice in separate containers in the fridge. That helps everything stay tasty and not mushy. To reheat, the best trick is a skillet with a splash more broth for moisture—or hit it in the microwave, covered with a damp napkin, to keep it steamy.
Swaps and Tweaks
No shrimp? Use scallops or chunks of white fish—just cook briefly and stack them up the same way. You can use brown rice if you want a heartier bite or try couscous for something quicker. Want more flavor? Toss in green onions or a squeeze of lemon before you serve.
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Ways to Serve
This pairs so well with something green. Try tossing together a simple salad with a bright citrus dressing or steam some broccoli for freshness. Serving company? Layer rice and shrimp in small bowls for a party starter. Sprinkle on toasted sesame seeds or fresh parsley for extra pop and crunch.
What Sparked This Idea
Loads of places blend shrimp and rice—think Spanish paella or Asian coconut shrimp bowls. Here, buttery garlic ties them together with that classic American cozy comfort vibe. Simple stuff, but tastes like a special meal every time.
FAQs About the Recipe
- → What’s the trick to shrimp that come out just right?
Toss shrimp onto a medium-high pan. Let them go about 2-3 minutes on each side until they look pink and not see-through. Pull them off quick—if you leave them on too long, they’ll get tough.
- → Is there something else I can use instead of rice?
Definitely! Try swapping in couscous or quinoa if you want a new texture—flavors still work so well together.
- → Got any good ideas for what goes with this stack?
Some steamed veggies or a light salad are awesome on the side. They help balance out that rich shrimp and rice combo.
- → How do I kick up the heat?
When you’re melting the butter and cooking the garlic, sprinkle in some red pepper flakes. It’ll bring a nice little buzz of heat to the shrimp.
- → Can you get a head start and prep parts beforehand?
Sure! Make the rice ahead and warm it up right before layering. Then cook the shrimp just before serving so everything stays fresh and tasty.