One-Pot Garlic Butter Shrimp Rice in a Rice Cooker

There’s something magical about a meal that practically cooks itself. This rice cooker garlic butter shrimp rice is a game-changer minimal prep, easy cleanup, and flavors the whole family will love!

Juicy shrimp, fragrant garlic, and buttery rice come together in a dish that’s simple yet impressive. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe will quickly become a favorite.

The best part? Since it’s made in a rice cooker, you don’t have to babysit the stove. Just set it and let your kitchen fill with the irresistible aroma of garlic butter shrimp!

Simple Ingredients

Jasmine Rice: Light, fluffy, and aromatic, jasmine rice soaks up the garlic butter and shrimp juices beautifully, creating a flavorful base for the dish.

Chicken Broth: Adds a rich depth of flavor to the rice, making it more savory and comforting than using water alone.

Shrimp: The star protein! Shrimp cooks quickly, absorbs seasonings well, and adds a juicy, slightly sweet seafood taste that complements garlic and butter.

Unsalted Butter: Creates a luxurious, rich base that pairs perfectly with garlic and shrimp. It also helps keep the rice tender and flavorful.

Garlic: Infuses the dish with bold, savory flavor. Garlic and butter are a classic pairing that enhances the shrimp and rice without overpowering them.

Salt: Brings out the natural flavors in both the shrimp and rice. Seasoning is essential for balance.

Black Pepper: Adds a subtle heat and depth that enhances all the other flavors without taking center stage.

Paprika: Provides a gentle warmth and a hint of smoky sweetness that complements the shrimp.

Onion Powder: Adds background savoriness to deepen the overall flavor profile without needing to chop onions.

Red Pepper Flakes: For those who like a little heat! Adds a subtle kick to balance the richness of the butter.

Olive Oil: Used for sautéing the shrimp, giving them a light sear and preventing sticking, while adding a fruity, slightly peppery note.

Fresh Parsley: Brightens the dish with freshness and a pop of color. It balances the richness of the butter and shrimp.

Lemon Juice: Cuts through the butter with a burst of citrusy brightness. It enhances the shrimp and rounds out the flavors.

Tools You’ll Need

• Rice cooker (help to choose a rice cooker)
• Cutting board
• Knife
• Measuring cups & spoons
• Small mixing bowl
• Wooden spoon or spatula

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

What You’ll Need

Ingredients

• 2 cups jasmine rice, rinsed
• 2 1/2 cups chicken broth
• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1/2 lemon, juiced
• Lemon wedges for serving

Pro Tips

• Use fresh shrimp: Fresh, high-quality shrimp make all the difference. If using frozen, thaw them completely and pat dry.
• Rinse your rice: This removes excess starch and helps achieve perfectly fluffy grains.
• Don’t overcook the shrimp: Since they cook quickly, add them toward the end for tender, juicy bites.
• Customize the heat: Skip the red pepper flakes for a milder version or add extra for spice lovers.
• Squeeze that lemon! A final touch of lemon brightens up the dish and balances the rich flavors.

Substitutions & Variations

• Use brown rice: Adjust the liquid and cooking time accordingly.
• Make it dairy-free: Swap butter for extra olive oil.
• Add veggies: Stir in peas, corn, or bell peppers for extra nutrition.
• Try another protein: Chicken or tofu can be used instead of shrimp.

Make-Ahead Tips

• Prep all ingredients (mince garlic, chop parsley, measure seasonings) in advance for a quick dump-and-go meal.
• Store cleaned and marinated shrimp in the fridge for up to a day before cooking.

How to Make Rice Cooker Garlic Butter Shrimp Rice

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Drain well.

Sauté Garlic & Shrimp: In a small bowl, toss shrimp with paprika, onion powder, salt, and black pepper. Heat olive oil in a pan, add shrimp, and cook for 1-2 minutes per side until just pink. Remove and set aside.

Layer Ingredients in rice cooker: Add rice to the rice cooker, followed by chicken broth and minced garlic. Stir. Place butter on top, then close the lid and start the cooking cycle.

Add Shrimp & Finish: When the rice is almost done (about 5 minutes left), open the lid and gently stir in the shrimp. Close and let it finish cooking.

Garnish & Serve: Fluff the rice, sprinkle fresh parsley, and squeeze lemon juice over the top. Serve with extra lemon wedges. Enjoy!

Love cooking with shrimp? Browse all of my easy shrimp recipes for quick weeknight dinners, fresh salads, comforting pastas, and seafood favorites.

Leftovers & Storage

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: Microwave with a splash of broth or water to keep the rice moist.
• Freeze: Can be frozen for up to a month. Thaw overnight in the fridge.

This one-pot wonder is bound to be a hit in your home. Give it a try and let me know how your family loves it!

One-Pot Cooking Rocks!