This creamy shrimp risotto truly speaks for itself. Plump shrimp nestled in a bed of rich, buttery rice infused with white wine and a splash of bright lemon juice.
Why this recipe works
I thought it was only appropriate to let this shrimp risotto shine, especially after bringing lobster risotto to the table a couple of years ago. It’s elegant yet casual, so it’s chef’s kiss for both dinner parties and everyday meals.
All together, this shrimp risotto is bright, creamy, and extremely comforting. Antoine and I absolutely loved the creamy texture of this dish, even the leftovers were good! And let’s not get started without saying that it only takes around 35 minutes to prepare from start to finish.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You will need large raw shrimp that has been peeled, deveined, and have had the tails removed. You can, of course, use frozen shrimp; just be sure to let it thaw and pat it dry before beginning.
RISOTTO – Risotto is a short-grain rice. A common substitute for it is called Arborio rice and should be available at most supermarkets. Its high starch content creates a nice creamy texture to your finished dish, plus it absorbs the surrounding liquids and flavors really well.
How to Make Shrimp Risotto
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt 1 tablespoon of the butter in a skillet over medium-high heat until shimmering.
- Add the shrimp, onion powder, garlic powder, and Old Bay Seasoning to the skillet. Toss and turn for 1-2 minutes or until they turn pink and begin to curl. Remove partially cooked shrimp and keep warm.
TIP – Shrimp cooks very quickly, therefore we are partially cooking it then adding it back in later to finish cooking. This way, you won’t have rubbery shrimp in your finished dish.
- Melt remaining 1 tablespoon of butter in the skillet.
- Add in garlic and shallots and cook, stirring often, until softened and fragrant, about 1-2 minutes.
- Add risotto and stir occasionally, until grains begin to turn light golden in color.
- Season with garlic salt and pepper. Add in white wine and stir to combine. Bring to a boil. Turn down to medium and cook for 10-15 minutes, or until risotto is tender.
- Whisk in chicken broth, 1/2 cup at a time, allowing mixture to come to a boil, continue adding chicken broth until all broth has been added. Bring the mixture to a boil.
- Add lemon juice, lemon zest, and partially cooked shrimp. Stir everything together and cover the skillet with a lid. Cook for 1-2 minutes.
Frequently Asked Questions & Expert Tips
Toasting your rice when making risotto enhances the flavor and texture. When the rice is toasted, it’s often tossed with a fat (such as butter in our case) which creates a light coating around each grain. This allows it to absorb liquids at a slower rate, which is important for that classic creamy texture.
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. Risotto tends to thicken when chilled, and it can be tricky to reheat shrimp. I would suggest placing the risotto in a saucepan or skillet and gently heating it over medium-low heat. Add a splash of broth or water to help loosen as needed.
Absolutely. The white wine simply gives this dish more depth. If needed, you can swap it with an equal amount of chicken broth.
Serving Suggestions
Shrimp risotto is hearty and quite filling, but it pairs really well with a crisp dinner salad on the side. Roasted or steamed vegetables are also excellent! Optionally pair with a glass of Pinot Grigio or Sauvignon Blanc.
Want some meatless risotto options? Our asparagus risotto and mushroom risotto are both dreamy!
More Shrimp Recipes
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Shrimp Risotto
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons butter divided
- 12 ounces large raw shrimp peeled and deveined, tails removed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 2 teaspoons minced garlic
- ¼ cup diced shallots
- ¾ cup risotto
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ cup dry white wine
- 1 ½ cups chicken broth
- 2 Tablespoons lemon juice about 1 lemon
- 1 Tablespoon lemon zest about 1 lemon
- parsley optional as garnish
Things You’ll Need
Before You Begin
- Typically, one medium lemon will yield about a tablespoon of zest and 2-3 tablespoons of juice.
- Risotto is a short grain rice. A common substitute for it is called Arborio rice and should be available at most supermarkets. Its high starch content creates a nice creamy texture to your finished dish.
- Dry white wine is ideal here. Opt for Pinot Grigio, dry Vermouth, or Sauvignon Blanc so you aren’t adding any sweetness to the mix. If needed, you can substitute the wine with equal amounts of chicken broth.
Instructions
- Melt 1 tablespoon of the butter in skillet over medium-high heat until shimmering.
- Add the shrimp, onion powder, garlic powder, and Old Bay Seasoning to the skillet. Toss and turn for 1-2 minutes or until they turn pink and begin to curl. Remove partially cooked shrimp and keep warm.TIP – Shrimp cooks very quickly, therefore we are partially cooking it then adding it back in later to finish cooking. This way you won’t have rubbery shrimp in your finished dish.12 ounces large raw shrimp, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning
- Melt remaining 1 tablespoon of butter in the skillet.
- Add in garlic and shallots and cook, stirring often, until softened and fragrant, about 1-2 minutes.2 teaspoons minced garlic, 1/4 cup diced shallots
- Add risotto and stir occasionally, until grains begin to turn light golden in color.3/4 cup risotto
- Season with garlic salt and pepper. Add in white wine and stir to combine. Bring to a boil. Turn down to medium and cook for 10-15 minutes, or until risotto is tender.1/2 teaspoon garlic salt, 1/2 teaspoon black pepper, 1/2 cup dry white wine
- Whisk in chicken broth, 1/2 cup at a time, allowing mixture to come to a boil, continue adding chicken broth until all broth has been added. Bring mixture to a boil.1 1/2 cups chicken broth
- Add lemon juice, lemon zest, and partially cooked shrimp. Stir everything together and cover skillet with lid. Cook for 1-2 minutes.2 Tablespoons lemon juice, 1 Tablespoon lemon zest
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
- Risotto tends to thicken when chilled, and it can be tricky to reheat shrimp. I would suggest placing the risotto in a saucepan or skillet and gently heating it over medium-low heat. Add a splash of broth or water to help loosen as needed.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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Nicole says
This was amazing!! So delicious!! My family raved about it. It is certainly a keeper. Easy to make and the leftovers, if there are any heat back up nicely.
Yummy!!!
Amanda Davis says
Thanks so much Nicole! Really happy to hear that :)