Shrimp and Garlic-Shallot Rice
Garlic, shallots, and anchovies — oh my! A dreamy trifecta of ingredients is the base for this delicious shrimp and garlic-shallot rice. Adaptable as either a satisfying main course or a tasty side dish.
Recipe Mood: Easy One-Pan Meal
Indulgence Level: Medium
Effort Level: Low
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Ingredient-Saving Tip: Use leftover anchovies from the can to make this broccoli pasta recipe with anchovy breadcrumbs.
This shrimp and garlic-shallot rice started as an experiment with chicken before I decided to swap out that protein for another. I wanted to create a dish with garlic, shallots, and anchovies as the base, with succulent chicken—golden brown from a quick pan sear—tucked into a cozy bed of fragrant rice.
But I couldn’t get the chicken to brown properly (Wrong pan? Heat not high enough? Lack of patience?) and found it bland. While trying to figure out how to darken the chicken and make it more flavorful, I found myself reaching for a second—and third—helping of rice.
The succulent anchovies, generous amounts of garlic and shallots, and a splash of white wine made the rice so addicting that I no longer cared about the chicken. What I began to care about was shrimp.
Full disclosure: I don’t know if I favored shrimp in this rice because I knew it would be easier to cook, or if I really thought it would taste better than the chicken. I think it’s probably a bit of both, and I’m OK with that.
In fact, this rice is so delicious that you could make it without the shrimp and serve it as a side to a nice, juicy steak—or some juicy, golden-brown chicken.
Why You’ll Love This Shrimp and Garlic-Shallot Rice
Comes together and cooks quickly: If you purchase shrimp already peeled and deveined, it’s relatively quick to prepare and cook.
The best flavors come from the rice: Rice is typically the supporting player in recipes, but it vies to be the star here.
Delicious even without shrimp: You can skip the shrimp, and this rice will still be tasty.
Key Ingredients
- Shallots: Shallots give a unique flavor to this dish that onions don’t.
- Anchovies: A few of these add a rich complexity to this dish. Don’t skip them!
- Basmati Rice: With its nutty flavor, basmati is a step up from white rice.
- White Wine: Gives an unmistakable flavor to this dish.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Prep shrimp: Salt and pepper the shrimp and set aside.
- Sauté aromatics: Heat oil and butter in a large saucepan over medium heat. Add shallots and cook until soft and translucent, 3-5 minutes. Stir in garlic and cook for 1 minute, careful not to burn it.
- Melt anchovies: Add anchovies and cook for 30 seconds, pressing them into the oil to break them up.
- Toast rice: Add rice, season with salt and pepper, and toast for 30 seconds, stirring frequently.
- Deglaze with wine: Pour in the wine, stir, and simmer for 2 minutes to cook off the alcohol.
- Simmer rice: Add chicken stock, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until the rice is nearly tender, adding more stock if needed.
- Cook shrimp: Nestle the shrimp into the rice. Add extra broth if needed to keep it moist. Cook shrimp for 3-4 minutes per side, until pink and curled.
- Finish & serve: Remove from heat. Drizzle with fresh lemon juice, sprinkle with chopped parsley, and serve.
Pro Tips
Peel and devein the shrimp beforehand: If you purchase shell-on shrimp, clean it early so you have less to do when preparing dinner.
Don’t skip any base ingredients: It’s a simple recipe, but each ingredient is essential to achieving its savory flavor.
Variations & Substitutions
-Toss in some spinach for added texture and color.
-Use chicken broth or vegetable stock/broth instead.
-Use any white rice you like, but you may need to adjust cooking time and liquid amounts.
-Omit the shrimp, and serve the rice as a side dish to chicken, steak, or just about anything.
-Add some heat with a pinch of red pepper flakes or cayenne.
-Add a splash of heavy cream and some Parmesan for richness.
-Replace the wine with some dry sherry and sprinkle in a dash of smoked paprika for a paella-like flavor.
Recipe FAQs
It’s best served fresh, especially to keep the shrimp tender and the rice moist. If you need to reheat it, add a splash of stock to loosen it up.
You can, but it’s best to add them at the very end just to warm through. Cooking pre-cooked shrimp too long can turn them rubbery.
Not at all. Anchovies dissolve into the oil and create a savory umami flavor without any strong fishy taste.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 2 days.
Freezer: I don’t recommend freezing this recipe.
Reheat: Reheat in the oven on low heat until warmed through, or reheat in the microwave.
More Shrimp Recipes
- Ginger scallion noodles with shrimp
- Shrimp and chorizo paella
- Chorizo and shrimp pasta with peppery arugula
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Shrimp and Garlic-Shallot Rice
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 large shallots peeled and minced
- 4 garlic cloves peeled and grated
- 5 anchovy fillets
- 1 and ¼ cups basmati rice
- ½ teaspoon kosher salt divided (¼ teaspoon + ¼ teaspoon)
- Ground black pepper
- ½ cup white wine (Note 1)
- 2 cups low-sodium chicken stock may need as much as 3 to 3 ¼ cups
- 1 pound raw shrimp peeled and deveined
- 1 lemon quartered
- Handful Italian flat-leaf parsley minced
Instructions
- Toss the shrimp with ¼ teaspoon kosher salt and some black pepper. Set aside.
- Heat the oil and butter in a large saucepan over medium-low to medium heat. Add the shallots and cook until they're soft and translucent, 3-5 minutes. Add the garlic and simmer for 1 minute while stirring constantly so it doesn't burn. Drop in the anchovies and cook them for 30 seconds, pressing them into the oil to break them up.
- Add the rice, the remaining ¼ teaspoon of salt, and pepper to taste. Toast the rice for 30 seconds while stirring often.
- Pour the wine into the rice and simmer for 2 minutes to cook off some of the alcohol. Pour in 2 cups of chicken stock, raise the heat to bring everything to a boil, then reduce to a simmer.
- Cover the pan with a lid, and cook the rice until it's just about tender, 15-20 minutes. If it looks like the rice needs more liquid to finish cooking near the 15-20-minute mark, add some and extend the cooking time.
- When the rice is about done, nestle the shrimp into it. If you have any remaining broth, add more to keep the rice moistened during the remaining cooking time.
- Cook the shrimp for 3-4 minutes per side until they're pink and begin to curl. Remove the pan from the heat, and garnish the rice with fresh lemon juice and parsley before serving. Enjoy!
What a delicious and flavorful recipe! The garlic, shallots, and anchovies really make this dish, and the juicy shrimp give it that protein boost.