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Creamy Garlic Shrimp with Rice Recipe
Ash Tyrrell

Creamy Garlic Shrimp with Rice Recipe

I recently tried making this creamy garlic shrimp with rice, and I can honestly say it’s become one of my go-to dinners. The shrimp cook quickly, the garlic flavor is perfectly rich, and the creamy sauce coats the rice so well. I love how simple it is to prepare yet tastes like something from a fancy restaurant.
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Total Time 32 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons oil – helps sauté shrimp without sticking; I prefer olive oil for flavor.
  • 4 teaspoons minced garlic – fresh garlic adds the best aroma; avoid pre-minced jars if possible.
  • 1 kg raw shrimp peeled and deveined – fresh shrimp works best; frozen shrimp can be used but thaw completely.
  • 1/4 cup white wine – adds depth; if you don’t drink alcohol use chicken stock instead.
  • 1 teaspoon chicken stock powder – enhances savory flavor; adjust to taste.
  • 300 ml cream – heavy cream gives richness; for lighter versions use half-and-half.
  • 2 tablespoons of finely sliced green onion tops – adds freshness and a mild onion flavor.
  • Hot cooked rice – to serve; jasmine or basmati rice works wonderfully.

Method
 

  1. Start by peeling and deveining your shrimp if needed. Mince the garlic and slice the green onions. Make sure your rice is hot and ready to serve as the shrimp cooks quickly.
  2. Heat oil in a wok or skillet over medium-high heat. Add garlic and sauté for 2 minutes until fragrant, but don’t let it burn. This step builds the base flavor of your creamy sauce.
  3. Add shrimp to the skillet and toss to coat in the garlic oil. Cook for about 3 minutes until the shrimp turns pink and firm. Be careful not to overcook or they’ll become rubbery.
  4. Pour in the white wine and cook for 2 minutes to reduce slightly. Stir in chicken stock powder and cream, bringing it quickly to a boil. Reduce heat and simmer for 5 minutes until sauce thickens slightly.
  5. Stir in sliced green onion tops for a fresh, bright flavor. Serve the creamy garlic shrimp over hot rice, or alongside steak for a surf-and-turf twist.

Notes

  • I always use fresh shrimp if possible; it makes a huge difference in flavor.
  • I like to sear the shrimp quickly, remove them, thicken the cream sauce, then return the shrimp to prevent overcooking.
  • Adding a squeeze of lemon juice at the end brightens the creamy sauce beautifully.
  • I sometimes toss in a few chili flakes for a subtle kick.