Garlic Shrimp Risotto

This Garlic Shrimp Risotto is a take on a classic Italian recipe. It’s made with fragrant arborio rice sautéed in onions and garlic, simmered in fish stock, and topped with delicately seasoned shrimp.

You may also like my pumpkin risotto recipe that’s perfect during the fall.

Rich, creamy risotto has always been a favorite among foodies. But who has the time to cook it from scratch? Well, I am here to show you how simple and easy it can be to whip up an easy garlic and shrimp risotto recipe that will become a weeknight dinner go-to.

Few things scream “comfort food” more than a hearty risotto. This shrimp risotto with garlic is among one of the best risotto recipes if I do say so myself! All you need are some simple ingredients like Arborio rice, a few spices, garlic cloves, fresh parsley leaves, broth, salt & pepper, shrimp, and parmesan cheese to make this creamy dish!

Recipe summary

• This risotto recipe is for seafood lovers. Shrimp is served on top of the arborio rice, which has been cooked in fish stock.
• You’ll love this recipe if you’re looking for a complete meal. Asparagus and parsley are great additions to a risotto, but risotto may be made with practically any vegetable.
• Making your risotto will save you a lot of money. A restaurant-quality dinner can be made at home with this creamy garlic shrimp risotto.

Ingredients For Shrimp Risotto

These are just a list of ingredients for you to see if you have on hand to make this recipe. Full measurements are listed further down below in the recipe card.

• olive oil, divided – you may use any oil of choice like avocado oil
• Medium raw shrimp – it is best to use raw shrimp instead of the pre-cooked shrimp.
• seasonings: smoked paprika and Italian seasoning
• Kosher salt and ground black pepper
• yellow onion: or you can use white sweet onions
• garlic cloves: do use fresh garlic cloves
• arborio rice – I prefer this rice for risotto, you may also use Carnaroli
• fish broth – or you may use vegetable broth
• Parmesan cheese – use freshly grated parmesan cheese if you can, Store-bought alaos works
• parsley

How To Make Shrimp Risotto

• Heat 1 tablespoon of oil in a large skillet over medium heat. Add the shrimp in a single layer and sprinkle with the seasonings. Cook undisturbed for 2 minutes, then flip and continue to cook until pink and fully opaque, around 1-2 minutes more. Set aside on a plate.

• Heat the remaining oil in the same skillet. Saute the onion and garlic for 3-4 minutes over medium heat.
• Add the rice and cook, stirring constantly, for 1 minute.
• Pour over two cupfuls of broth. Cook over medium heat, stirring frequently, until most of the liquid has been absorbed.

• When the liquid is reduced, go ahead and add another cup of broth at a time;
• Once all the broth is absorbed, the rice will be plump and creamy. Remove from heat and stir in the parmesan and parsley.
• Serve the risotto topped with cooked shrimp. Sprinkle some lemon juice from the lemon garnishes and enjoy.

What to Serve with Risotto

• Oven Roasted Garlic Green Beans
• Caprese Salad
• Easy Tuscan Stuffed Mushrooms
• Oven Roasted Asparagus
• Crispy Cheesy Baked Broccoli
• Garlic Naan
• Green Bean and Artichoke Casserole

Substitutions & Additions

• Broth: You may use Chicken or vegetable stock. The stock will give the risotto a more robust taste than the broth.
• Rice: You may substitute Arborio rice with Carnaroli rice or sushi rice. The taste and the texture will not be the same.
• Protein: For those who aren’t a fan of shrimp, you may easily substitute chicken breast for the meat in this dish.
• Veggies: If you’re making a garlic shrimp risotto, you can add peas, spinach, broccoli, asparagus, carrots, mushrooms, or tomatoes.
• Cheese: I prefer parmesan but other similar cheeses can be used.
• Herbs: This recipe goes well with fresh herbs like basil or chives.

Storing and reheating

• You may store Risotto in an airtight container in the refrigerator for three to five days. Unless there are any leftover shrimp, the risotto will be kept for about two days in the refrigerator.
• Risotto can be stored in the freezer for up to 3 months, and it freezes really well.
• As the meal sits in the refrigerator, the sauce will thicken. Adding additional stock or water to the rice while reheating will help to loosen it up. You’ll want to use the stovetop for this and stir constantly while you’re reheating. Add splashes of stock in as needed.

Frequently asked questions

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