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.

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.

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

Time Breakdown

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

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!

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!