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–+ servings

Garlicky Shrimp Stack

Discover the rich, buttery goodness of Garlic Butter Shrimp & Rice Stack. Perfect for any occasion, this easy, gluten-free recipe is a flavorful one-pan wonder.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups rice
  • 3 cups chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon garlic powder

Equipment

  • Large pot
  • Large skillet
  • Measuring cups and spoons
  • Stirring spoon
  • Non-stick skillet for easy cooking and cleanup

Method
 

  1. Bring 3 cups of chicken broth to a boil in a large pot.
  2. Stir in 2 cups of rice, 1/4 cup of soy sauce, 1 tablespoon of sesame oil, and 1/4 teaspoon of garlic powder.
  3. Reduce the heat, cover, and let it simmer for 20-25 minutes until the rice is fluffy and tender.
  4. In a large skillet, melt 1/4 cup of unsalted butter over medium-high heat.
  5. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.
  6. Toss in 1 pound of shrimp, season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
  7. Cook for 2-3 minutes per side until the shrimp turns pink and is fully cooked.

Nutrition

Calories: 450kcalCarbohydrates: 50gProtein: 25gFat: 17gSaturated Fat: 7gCholesterol: 175mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Notes

Use fresh, high-quality ingredients for the best flavor; fresh garlic and real butter make a big difference.
Adjust the seasoning to your taste; if you prefer a milder flavor, reduce the amount of garlic and pepper.
For a fuss-free cleanup, use a non-stick skillet to cook the shrimp.
Store leftovers in an airtight container in the refrigerator for up to 3 days; separate rice and shrimp for best results when reheating.
You can also prepare the rice and shrimp separately in advance and store them in the fridge. Reheat and assemble when ready to serve.
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