I make this Creamy Garlic Butter Shrimp Bowl on busy weeknights when I want something fast, comforting, and a little indulgent without a lot of fuss. Plump shrimp swim in a silky garlic-cream sauce and sit on herb-scented rice — it’s dinner that feels restaurant-quality but comes together in about 20 minutes. If you like bold garlic flavors, you’ll find it familiar to other family-friendly shrimp recipes like easy creamy garlic shrimp from the same collection.

Why you’ll love this dish

This bowl hits several home-cooked sweet spots: it’s quick, uses one pan for the sauce and protein, and stretches well over rice so a little goes a long way. It’s kid-friendly (mild lemon, buttery sauce), weeknight-ready, and elegant enough for a casual dinner with guests. Swap white rice for brown to make it heartier, or use broth to add depth without extra time.

“Comfort in a bowl: quick, creamy, and garlicky — the whole family asked for seconds.” — a regular at my dinner table

This recipe also plays well with pantry staples, so it’s a dependable last-minute option when you want something tasty without a grocery run.

Preparing Creamy Garlic Butter Shrimp Bowl with Herb Rice

Step-by-step overview

• Cook the rice first so it’s ready when the shrimp are done.
• Sauté garlic in butter, then quickly cook the shrimp until opaque.
• Add cream and lemon to make a glossy sauce and finish with fresh herbs.
• Spoon the shrimp and sauce over the rice and serve immediately.

The overview helps you pace tasks: rice goes on, shrimp cooks fast, sauce finishes in minutes. Have everything prepped — peeled shrimp, minced garlic, and measured cream — before you heat the pan.

What you’ll need

• 1 cup rice (white or brown) — white gives fluffier rice; brown adds chew and fiber.
• 2 cups water or broth — use broth for more savory depth.
• 1 pound shrimp, peeled and deveined — sized 16–21 count works well.
• 3 tablespoons butter — or use olive oil for a lighter finish.
• 4 cloves garlic, minced — fresh gives the best punch.
• 1/2 cup heavy cream — for richness; substitute half-and-half plus 1 tsp flour if needed (simmer to thicken).
• 1 tablespoon lemon juice — brightens the cream sauce.
• Salt and pepper to taste.
• Fresh herbs (parsley or cilantro) for garnish.

Ingredient notes: If you’re dairy-free, coconut milk thinned with a touch of cornstarch can mimic the creaminess but shifts the flavor. For lower fat, reduce cream to 1/4 cup and add a splash of broth.

Directions to follow

1. Rinse the rice and cook it according to the package instructions using the water or broth. Keep it covered until serving.
2. Heat a large skillet over medium heat and add the butter. Let it melt but don’t let it brown.
3. Add the minced garlic and cook, stirring, for about 1 minute until fragrant. Watch it closely so it doesn’t burn.
4. Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook about 2–3 minutes per side until the shrimp turn pink and opaque.
5. Pour in the heavy cream and the lemon juice. Stir to combine and let the sauce simmer gently for 2–3 minutes until slightly thickened. Taste and adjust seasoning.
6. Spoon the shrimp and sauce over the cooked rice. Sprinkle with fresh herbs and serve at once.

Best ways to enjoy it

Serve the shrimp bowl hot in shallow bowls so the sauce mixes with the rice. Add a wedge of lemon on the side for guests who want an extra squeeze. For contrast, pair it with a crisp green salad or quick blistered green beans. If you enjoy garlic-butter flavors across meals, try a heartier companion like Crockpot garlic butter beef bites with potatoes for a weekend meal prep idea.

How to store & freeze

Refrigerate leftovers in an airtight container within two hours of cooking. Keep refrigerated up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or cream to loosen the sauce; avoid high heat to prevent the shrimp from becoming rubbery. To freeze, tuck shrimp and sauce into a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Do not refreeze previously frozen shrimp.

Helpful cooking tips

• Pat shrimp dry with paper towels before cooking to get a light sear. Moist shrimp steam instead of brown.
• Don’t overcook shrimp — they’re done when opaque and just firm. The internal temperature should reach 145°F if you use a thermometer.
• If your sauce seems thin, simmer it a few minutes uncovered or stir in a tiny slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water).
• Use warm cream straight from the fridge? Let the pan come down to medium-low to prevent the cream from splitting.
• Prep garlic and measure cream before you start so the quick-cooking shrimp aren’t left waiting.

Recipe variations

• Spicy: add 1/4 teaspoon red pepper flakes or a dash of hot sauce to the cream.
• Veggie-boost: toss in baby spinach or cherry tomatoes during the last minute of simmering.
• Low-carb: swap the rice for cauliflower rice or a bed of sautéed zucchini ribbons.
• Mediterranean: stir in chopped sun-dried tomatoes and a sprinkle of feta for a tangy finish.
• Pescatarian crowd-pleaser: switch shrimp to scallops (sear briefly) for a different texture.

FAQ

How long does this recipe take from start to finish?

Active time is about 15–20 minutes if the rice is quick-cooking. Plan 30–40 minutes total if you’re using brown rice that requires longer cooking.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp in the refrigerator overnight or run under cold water in a sealed bag for quick thawing. Pat dry thoroughly before cooking to avoid steaming.

What if the cream sauce breaks or looks curdled?

If the cream separates, remove the pan from heat and whisk in a tablespoon of cold water or a small knob of butter to re-emulsify. Reduce heat and finish gently; high heat can cause separation.

Is it safe to reheat shrimp?

Yes, but reheat gently to an internal temperature of 165°F. Overheating shrimp makes them tough. Add a splash of liquid when reheating to restore sauce texture.

Can I make this gluten-free?

Yes. The basic recipe is naturally gluten-free if you use gluten-free broth and ensure any substitutes (like flavored butters) don’t contain gluten.

If you want more guidance on timing, substitutions, or plating ideas, tell me what you have in your pantry and I’ll suggest a tweak.

Print