1. Prep the shrimp (1 minute)

Pat shrimp dry with paper towels and lightly season with a pinch of salt and pepper.

This helps them stay juicy and flavorful.

2. Make the garlic butter base (3 minutes)

Heat a pot or deep skillet over medium heat.

Add 2 Tbsp butter and let it melt.

Stir in minced garlic and cook for 30–45 seconds until fragrant (not browned).

This infuses the butter with garlic flavor.

3. Toast the rice (1–2 minutes)

Add 1 cup rice to the pot.

Stir so each grain is coated in the garlic butter.

Toast for 1 minute to develop flavor.

4. Cook the pilaf (15 minutes)

Pour in 2 cups of broth and stir once.

Bring to a gentle boil, then reduce heat to low.

Cover and cook for 15 minutes without lifting the lid.

5. Steam the shrimp on top (5 minutes)

After 10 minutes of rice cooking, quickly lift the lid.

Place shrimp evenly on top of the rice.

Close the lid again and cook for the remaining 5 minutes.

The shrimp steam gently and stay tender.

6. Fluff, mix, and finish (1 minute)

Turn off the heat and let it rest for 2 minutes.

Fluff rice with a fork, mixing shrimp gently throughout.

Taste and adjust salt if needed.

Garnish with parsley or a squeeze of lemon.

Notes & Tips

Use raw shrimp, not pre-cooked — they absorb more flavor.

Use chicken broth for a richer taste.

Add peas or a handful of spinach for color.

A squeeze of lemon at the end makes the dish taste fresh and vibrant.