Creamy Garlic Butter Shrimp Bowl with Herb Rice

The Best Creamy Garlic Butter Shrimp Bowl

The kitchen starts to hum the moment that 1 tbsp neutral oil hits the hot pan. There is a specific, high pitched sizzle when a cold shrimp touches a screaming hot skillet, followed by that immediate, sweet aroma of browning butter.

I used to think shrimp was a "fancy restaurant only" food because I kept overcooking it at home until it felt like chewing on a pink eraser. Then I learned the baking soda trick, and it changed everything.

This dish is all about contrast. You have the light, aromatic jasmine rice that has been simmered in chicken bone broth, and then you pile on the rich, velvety sauce. Dive into this recipe for a Creamy Garlic Butter Shrimp Bowl with Herb Rice, a surefire weeknight winner.

It feels special, but the ingredient list is mostly pantry staples that won't break your weekly budget.

We are going to make a meal that looks like it cost fifty dollars but actually uses simple items like garlic, heavy cream, and a splash of lemon. It's fast, it's consistent, and once you master the timing, you'll never go back to takeout versions.

Smarter Cooking for Better Results

Alkaline Brining: Using 1/2 tsp baking soda on the shrimp changes their surface pH, which helps them brown faster while staying plump and juicy inside.

Emulsification Stability: Adding 4 tbsp unsalted butter slowly into the warm heavy cream creates a stable, velvety sauce that won't separate into a greasy mess.

Amylopectin Control: Rinsing the 1.5 cups jasmine rice removes excess surface starch, ensuring the grains stay separate and fluffy rather than turning into a sticky clump.

The broth infused rice acts as a sponge for the sauce, so don't skip the bone broth if you can help it. If you want a bit more heat in your rotation, you might also like my Sensational Cajun Shrimp recipe.

Quick Stats for Your Meal

Understanding the numbers helps you plan the evening better. This recipe is designed to be efficient, with the rice cooking in the background while you focus on the shrimp.

For Aromatic Depth in Every Grain

Using bone broth instead of plain water for the rice adds a layer of savory richness that makes the "herb rice" part of this bowl more than just a side thought. It becomes the star's best friend.

For a Snap That Defies Overcooking

The secret is the 16/20 count shrimp. These are large enough to get a proper sear without turning into rubber in the center. Smaller shrimp cook too fast to develop that golden crust we want.

Fresh Staples for Better Flavor

This method of building a sauce is very similar to my favorite Garlic Butter Chicken recipe.

For the Aromatic Herb Rice

• 1.5 cups (300g) jasmine rice: Why this? It has a natural floral scent that pairs with garlic.
  • Substitute: Basmati rice (same ratio).
• 2.25 cups (540ml) chicken bone broth: Why this? Adds protein and deep savory flavor to the grain.
  • Substitute: Vegetable broth or water with a bouillon cube.
• 2 tbsp (28g) unsalted butter: Why this? Keeps the grains from sticking and adds a rich mouthfeel.
  • Substitute: Olive oil for a lighter finish.
• 1/4 cup parsley and cilantro: Why this? Brings brightness to the heavy butter sauce.
  • Substitute: All parsley if you aren't a cilantro fan.
• 1 tsp kosher salt: Helps the rice flavor pop.
• 1 clove garlic, smashed: Infuses the water with a subtle base note.

For the Garlic Butter Shrimp

• 1.5 lbs (680g) large shrimp (16/20): Why this? Large shrimp hold their shape and stay tender.
  • Substitute: Scallops (adjust cook time to 2 minutes per side).
• 1/2 tsp baking soda: The secret to the "snap."
• 1/2 tsp cracked black pepper: For a sharp, earthy kick.
• 1 tbsp neutral oil: Why this? Higher smoke point than butter for the initial sear.
  • Substitute: Avocado oil or grapeseed oil.

For the Creamy Garlic Butter Sauce

• 4 tbsp (56g) unsalted butter: Divided for browning and finishing.
• 6 cloves garlic, microplaned: Essential for that punchy garlic hit.
• 1/2 cup (120ml) heavy cream: Why this? Creates a velvety, thick coating for the shrimp.
  • Substitute: Full fat coconut milk (adds a subtle tropical flavor).
• 1/4 cup (25g) Parmesan cheese: Adds saltiness and acts as a thickener.
• 1 tbsp lemon juice: Cuts through the fat and wakes up the palate.
• 1 tsp red pepper flakes: Just enough heat to keep it interesting.

Essential Tools for Quick Success

You don't need fancy gear, but a large skillet is non negotiable. If you try to crowd the shrimp in a small pan, they will steam instead of sear, and you'll miss out on that golden color.

• 12 inch Heavy Skillet: I prefer stainless steel or cast iron (like a Lodge) for the best crust.
• Medium Saucepan: For the rice foundation.
• Microplane: For the garlic. This turns the cloves into a paste that melts into the butter.
• Fine Mesh Strainer: To rinse your rice properly.

Easy Steps for Better Shrimp

Step 1: The Rice Foundation

Rinse the 1.5 cups jasmine rice until the water runs clear. Combine it in a pot with 2.25 cups chicken bone broth, 2 tbsp butter, salt, and the smashed garlic clove. Bring to a boil, then cover and simmer on low for 15 minutes. Note: Rinsing prevents the rice from getting mushy.

Step 2: The Alkaline Brine

Toss the 1.5 lbs shrimp with 1/2 tsp baking soda and 1 tsp salt in a bowl. Let them sit for 10 minutes. Wait until the shrimp look slightly translucent before patting them dry with a paper towel.

Step 3: The over High heat Sear

Heat 1 tbsp oil in your large skillet over medium high heat. Add the shrimp in a single layer. Cook for 2 minutes until a golden crust forms on the bottom. Flip and cook for another 1 minute, then remove them from the pan. They should still be slightly undercooked in the center.

Step 4: Building the Creamy Emulsion

In the same skillet, melt 2 tbsp of the remaining butter. Add the 6 microplaned garlic cloves and cook for 30 seconds until the aroma fills the room. Pour in the 1/2 cup heavy cream and 1 tsp red pepper flakes. Bring to a simmer.

Step 5: The Finishing Touch

Whisk in the 1/4 cup Parmesan and 1 tbsp lemon juice. Add the remaining 2 tbsp butter to the sauce to create a glossy finish. Return the shrimp to the pan and toss for 1 minute until the sauce is velvety and clings to the shrimp.

Step 6: Assembly

Fluff the rice and stir in the minced parsley and cilantro. Scoop a generous portion of rice into a bowl and top with the shrimp and extra sauce from the pan.

Pro Fixes for Common Issues

Shrimp can be tricky if the heat isn't right, and cream sauces love to split if they get too hot.

Dealing with Tough, Rubbery Shrimp

If your shrimp feel like bouncy balls, they spent too long in the pan. Shrimp continue to cook even after you take them off the heat. The trick is to pull them out when they are just turning opaque and let the residual heat finish the job in the sauce.

To Fix a Broken or Greasy Sauce

A sauce "breaks" when the fat separates from the liquid. This usually happens if the heat is too high or you didn't whisk enough. To fix it, remove the pan from the heat and whisk in a teaspoon of warm water or an extra splash of cream.

Common Mistakes Checklist: ✓ Pat the shrimp completely dry before searing (prevents steaming). ✓ Don't skip the baking soda - it's the difference between "okay" and "snappy." ✓ Use a large enough pan so the shrimp aren't touching during the sear.

✓ Add the Parmesan at the very end to prevent it from clumping. ✓ Let the rice rest, covered, for 5 minutes after cooking to finish absorbing steam.

Flavor Ideas for Busy Cooks

• Spicy Mediterranean: Swap the parsley for fresh basil and add some sun dried tomatoes to the sauce.
• Low Carb Swap: Use cauliflower rice instead of jasmine rice. Just sauté the cauliflower with the herbs and butter for 5 minutes.
• Extra Veggie: Toss a handful of baby spinach into the cream sauce at the end. It will wilt in seconds and add some color.

If you want X, do Y: If you want a thicker sauce, let the cream simmer for 2 extra minutes before adding the cheese. If you want a brighter flavor, double the lemon juice and add some lemon zest to the rice.

If you want maximum crunch, sear the shrimp in small batches to keep the pan temperature high.

Storing and Reducing Food Waste

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, do it gently on the stovetop with a splash of milk or broth. Microwave heating often turns the shrimp into rubber.

Freezing: I don't recommend freezing the cooked shrimp in the cream sauce, as the texture of the sauce will become grainy when thawed. However, the herb rice freezes beautifully for up to 3 months.

Zero Waste: Don't throw away those shrimp shells! Throw them into a freezer bag. When you have a few handfuls, simmer them with water, onion scraps, and celery to make a quick seafood stock for your next risotto or soup.

Side Dishes for Better Meals

This bowl is quite filling on its own, but a crisp side can help balance the richness of the butter and cream.

• Roasted Asparagus: The earthy snap of asparagus works perfectly with garlic.
• Cucumber Salad: A simple vinegar based cucumber salad provides a cool, acidic contrast.
• Garlic Bread: Because there is never enough garlic, and you'll want something to soak up the leftover sauce.

1. Shrimp Prep

Let the shrimp sit in the baking soda brine for exactly 10 minutes.

2. Rice Ratio

Use 1.5 parts liquid to 1 part rice for the jasmine variety.

3. Sear Time

2 minutes on the first side is the sweet spot for a 16/20 count shrimp.

Myths About Cooking Shrimp

"Searing meat or shrimp seals in the juices." This is a classic kitchen myth. Moisture loss happens as proteins tighten under heat. We sear for the flavor of the crust, not to "seal" anything. The baking soda is what actually helps retain that moisture by altering the protein structure.

"Garlic should be added at the start of the sear." If you add microplaned garlic to a hot pan at the start, it will burn and turn bitter before the shrimp are even halfway done. Always add your garlic after the shrimp are removed or once the pan has cooled down slightly with the butter.

Very High in Sodium