Shrimp Risotto

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. 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.

1. Melt 1 tablespoon of the butter in a skillet over medium-high heat until shimmering.
2. 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.
   
   
3. Melt remaining 1 tablespoon of butter in the skillet.
4. Add in garlic and shallots and cook, stirring often, until softened and fragrant, about 1-2 minutes.
5. Add risotto and stir occasionally, until grains begin to turn light golden in color.
6. 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.
7. 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.
8. 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

• Shrimp Pasta
• Garlic Butter Shrimp
• Shrimp and Grits
• Chicken and Shrimp Carbonara

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