Name: Creamy Garlic Butter Shrimp Bowl with Herb Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 2 tbsp butter; 3 cloves garlic, finely chopped; 1/2 cup heavy cream or half-and-half; 1/4 cup cream cheese or grated Parmesan; 2 tbsp fresh herbs (parsley, chives, or dill), chopped; 1 cup rice, cooked or par-cooked; 1 cup broth (chicken, vegetable, or seafood); 1 tbsp lemon juice or zest (optional); Salt and pepper, to taste; 1 tbsp olive oil or extra butter for rice

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I absolutely love this creamy garlic butter shrimp bowl—it’s rich, comforting, and comes together in about 30 minutes. The shrimp swim in a luscious garlic-butter sauce while resting atop fragrant herb rice. It’s one of my favorite weeknight meals when I want something elevated but not complicated.

Why You’ll Love This Recipe

I get velvety garlic-butter shrimp in just 15 minutes.
The herb rice infuses every bite with freshness.
It’s a one-bowl wonder—minimal cleanup, maximum flavor.
I can customize it with whatever herbs or add‑ins I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Butter
Garlic, finely chopped
Heavy cream or half‑and‑half
Cream cheese or Parmesan
Fresh herbs (parsley, chives, or dill), chopped
Rice, cooked or par‑cooked
Broth (chicken, veggie, or seafood)
Lemon juice or zest (optional)
Salt and pepper, to taste
Olive oil or extra butter for rice

directions

Cook the rice with herbs. In a medium saucepan, I sauté rice in olive oil or butter, add warm broth and herbs, then simmer covered until tender.
Make the garlic butter sauce. While rice cooks, I melt butter in a skillet, sauté garlic until fragrant.
Create the creamy base. I stir in cream and cream cheese or Parmesan, whisking until smooth and slightly thickened.
Add shrimp. I nestle the shrimp in the sauce and cook until they’re pink and opaque, about 2–3 minutes per side.
Finish & serve. I adjust seasoning and serve the shrimp and sauce over the herb rice, garnished with fresh herbs and a squeeze of lemon.

Servings and timing

This recipe makes enough for 2–3 servings and takes about 15 minutes prep plus 15 minutes cook time, so it’s ready in about 30 minutes total.

Variations

Veggie boost: I like to stir in broccoli, asparagus, or peas.
Spice it up: Red pepper flakes or smoked paprika add a nice kick.
Richness swap: I sometimes use coconut milk instead of cream.
Rice alternatives: Brown rice, wild rice, or quinoa work well.
Cheesy upgrade: Extra Parmesan or a dollop of cream cheese makes it more indulgent.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm the rice in a pan with a splash of broth and add the shrimp last to avoid overcooking. Microwaving in short bursts works too.

FAQs

Can I use frozen shrimp?

I often use frozen shrimp. I just thaw them in cold water, pat them dry, and they cook beautifully in this dish.

Will this work with pre-cooked shrimp?

Yes, I just add them in at the end and heat through gently so they don’t get rubbery.

Can I prep rice ahead of time?

Definitely. I sometimes make the rice earlier in the day and reheat it with broth when I’m ready to serve.

What herbs work best?

I usually go with parsley, chives, or dill, but basil or cilantro also taste great here.

Is this freezer-friendly?

It can be, but I prefer it fresh. If I freeze it, I slightly undercook the shrimp and rice so they hold up better when reheated.

Conclusion

I always feel like I’m treating myself when I make this creamy garlic butter shrimp bowl. It hits all the right notes—velvety, garlicky, bright, and deeply satisfying. Best part? It’s simple enough for a busy weeknight but special enough to feel like more. I hope this becomes one of my go-to meals in your kitchen too.