chicken and shrimp recipe with rice
- The Best chicken and shrimp recipe with rice
- Garlic Butter Chicken and Shrimp with Jasmine Rice
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Garlic Butter Chicken and Shrimp with Jasmine Rice Works
- ❓ Frequently Asked Questions About Garlic Butter Chicken and Shrimp with Jasmine Rice
The Best chicken and shrimp recipe with rice
Oh, this chicken and shrimp with rice recipe is one of those meals that just makes my heart happy every time I pull it together. I’ve been making it for years, and it’s always a hit—whether it’s a quick weeknight dinner or a special occasion where I want something flavorful but still easy to handle. The combination of tender chicken and succulent shrimp feels like a little celebration in my kitchen, and the way they cook so nicely with garlic, ginger, and a touch of soy sauce makes it so satisfying. My kids love it because it’s not too spicy, not too greasy, and always tastes like something special, even if it’s just a regular meal. It’s that kind of dish where everyone can eat it without feeling like they’re missing out on anything fancy.
I also love how this recipe is so adaptable—you can make it lighter by using less oil or swap out some of the rice for cauliflower if you’re watching your portions. It’s got all the nutrients you need: lean protein from the chicken and shrimp, fiber from the rice, and healthy fats from the garlic and ginger. It’s not just filling, it’s actually good for you, which is a bonus when you’re trying to keep things balanced. Plus, it’s got that perfect balance of sweet, savory, and a little bit of heat, so it’s never boring. Whether you’re feeding a big family or just yourself, this dish always comes together so well that you forget it’s even dinner—it just tastes like something you’d make for a real occasion. And honestly, the fact that it’s so easy to make in one pan means I never have to stress about leftovers piling up. It’s the kind of meal that feels like a win all around.
Garlic Butter Chicken and Shrimp with Jasmine Rice
A flavorful dish featuring succulent chicken and shrimp in a rich garlic butter sauce, served over fragrant jasmine rice. Perfect for a quick yet impressive weeknight meal.
🥘Ingredients
- 1.5 lbs boneless chicken breast (cut into bite-sized pieces)
- 1 lb large shrimp (peeled and deveined)
- 1 cup jasmine rice (uncooked)
- 1.5 cups water or chicken broth
- 3 tbsp butter
- 4 cloves garlic (minced)
- 1 tbsp fresh lemon juice
- 1 tbsp soy sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp paprika
- Salt to taste
- 1 tbsp olive oil
- 1 red bell pepper (diced)
- 1 small onion (diced)
- Fresh parsley (chopped, for garnish)
👨🍳Directions
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1 Prepare the rice: Rinse jasmine rice until the water runs clear. In a saucepan, combine rice and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
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2 Cook the shrimp: In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink. Remove shrimp and set aside.
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3 Cook the chicken: In the same skillet, add chicken pieces and cook for 5–6 minutes until no longer pink. Remove and set aside.
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4 Make the sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add diced onion and bell pepper, cooking for 3–4 minutes. Stir in soy sauce, thyme, black pepper, paprika, and lemon juice. Simmer for 2 minutes.
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5 Combine: Return shrimp and chicken to the skillet. Pour the rice into the skillet, gently mixing to coat everything in the sauce. Cook for 2–3 minutes to warm through. Garnish with fresh parsley.
🔧Equipment
- Large skillet or deep pan
- Medium saucepan
- Mixing bowls
- Knife and cutting board
- Wooden spoon
- Measuring cups/spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic Butter Chicken and Shrimp with Jasmine Rice Works
This recipe is a total crowd-pleaser because it’s simple enough to make ahead of time without losing flavor, yet feels special enough for any gathering—whether it’s a casual weeknight dinner or a Sunday family meal. The rice acts as the perfect neutral base, letting the tender chicken and succulent shrimp shine, while the quick stir-fry technique keeps everything light and fresh. It’s a dish that feels homemade but never feels like extra work, and it always leaves everyone happy and ready for seconds.
❓ Frequently Asked Questions About Garlic Butter Chicken and Shrimp with Jasmine Rice
1. What are the key ingredients required for a delicious chicken and shrimp stir-fry with rice?
The key ingredients typically include: – Chicken (breast or thighs), sliced into thin strips – Shrimp (peeled and deveined) – Rice (preferably jasmine or basmati) – Vegetables like bell peppers, onions, garlic, and carrots – Soy sauce, oyster sauce, and a touch of honey or brown sugar for flavor – Cooking oil, ginger, green onions, and a pinch of red pepper flakes for extra zest
2. How do I prepare the chicken and shrimp properly before cooking?
For chicken: – Cut into thin, even strips for even cooking. – Marinate in a mixture of soy sauce, garlic, ginger, and a little cornstarch (to prevent sticking) for about 15-20 minutes.
For shrimp: – Peel and devein them, then pat dry with paper towels. – Toss with minced garlic, ginger, and a bit of cornstarch for a light coating.
3. What’s the ideal cooking method and timing for this dish?
The dish is best stir-fried in a hot wok or large skillet: – Heat oil in a pan over high heat, then quickly cook the chicken until no longer pink (about 4-5 minutes). – Add shrimp next and cook for 1-2 minutes per side. – Stir-fry the vegetables (bell peppers, onions, garlic) for 3-4 minutes until tender-crisp. – Pour in the sauce (soy sauce, oyster sauce, honey, and a splash of water) and toss everything together for another 2-3 minutes until everything is well-coated and heated through.
4. How can I make this recipe healthier by reducing oil usage?
To minimize oil while keeping the dish flavorful: – Use a non-stick pan and cook at high heat to reduce the need for excess oil. – Sauté vegetables first, then add protein, and finish with a light drizzle of oil (just enough to coat the pan). – Opt for lean chicken breast and use shrimp, which require less oil. – Consider using a small amount of coconut oil or avocado oil for a healthier alternative.
5. What are some common mistakes to avoid when making this dish?
– Overcrowding the pan: Cooking too many ingredients at once can lower the heat and result in soggy or undercooked food. Cook in batches if needed. – Undercooking shrimp: Shrimp cook quickly, so remove them from the pan as soon as they turn pink and opaque. – Using too much sauce: Excess sauce can make the dish heavy; balance flavors with a mix of sauces and fresh herbs. – Ignoring the rice: Ensure your rice is cooked al dente and fluffy—overcooked rice can ruin the texture of the stir-fry. – Skipping the garlic and ginger: These ingredients add depth to the dish, so don’t skip them!
