Creamy Sesame-Garlic Shrimp and Rice Skillet

This Creamy Sesame-Garlic Shrimp and Rice Skillet is the perfect marriage of cozy comfort food and bright Asian flavor. Juicy shrimp are seared until just pink, then bathed in a velvety cream sauce loaded with fresh garlic, nutty toasted sesame oil, and a splash of gluten-free tamari for depth. Everything comes together in one skillet and spoons over fluffy steamed rice, soaking up every drop of that luscious sauce. Built to be naturally gluten-free, this recipe swaps traditional soy sauce for tamari and skips any flour-thickened bases, relying instead on cream and a touch of parmesan for richness. Toasted sesame seeds and sliced scallions on top add crunch, color, and a fresh finish. It's a quick weeknight dinner that feels indulgent but comes together in well under 40 minutes. Whether you're cooking for someone with celiac disease, gluten sensitivity, or simply want a fast, flavorful seafood dinner, this skillet delivers restaurant-quality comfort food at home. Serve it straight from the pan for a cozy, low-fuss dinner that the whole family will love.</long_description> <parameter name="meta_description">Gluten-free Creamy Sesame-Garlic Shrimp and Rice Skillet: juicy shrimp in a silky garlic cream sauce over steamed rice, ready in 35 minutes.

Ingredients

• 1.5 cupsjasmine rice, uncooked; gluten-free
• 2.25 cupswater
• 1.5 lbslarge shrimp, peeled and deveined, tails removed
• 0.75 tspsalt
• 0.5 tspblack pepper
• 3 tbsptoasted sesame oil, divided
• 6 clovesgarlic, minced
• 2 tbspunsalted butter
• 1 cupheavy cream
• 0.5 cupchicken broth, certified gluten-free
• 2 tbspgluten-free tamari
• 0.33 cupgrated Parmesan cheese
• 0.25 tspred pepper flakes, optional, to taste
• 4 wholescallions, thinly sliced, divided
• 1 tbspToasted sesame seeds, for garnish

Method

1. Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in the saucepan, bring to a boil, then reduce heat to low, cover, and simmer until tender. 15:00
2. While the rice cooks, pat the shrimp dry and toss in the mixing bowl with salt and black pepper.
3. Mince the garlic and thinly slice the scallions on the cutting board.
4. Heat 2 tablespoons of sesame oil in the skillet over medium-high heat. Add the shrimp in a single layer and sear until just pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. 4:00
5. Lower the heat to medium, add the butter and remaining sesame oil to the skillet, then add the garlic and sauté until fragrant, about 1 minute. 1:00
6. Stir in the heavy cream, chicken broth, tamari, and red pepper flakes. Bring to a gentle simmer, stirring often, until slightly thickened. 5:00
7. Whisk in the parmesan cheese until the sauce is smooth and silky.
8. Return the shrimp to the skillet along with half the scallions, and stir to coat in the sauce. Simmer gently until the shrimp are warmed through. 2:00
9. Fluff the cooked rice with a fork and divide among serving bowls. Spoon the creamy sesame-garlic shrimp over the rice.
10. Garnish with the remaining scallions and toasted sesame seeds before serving.