This prawn risotto (also called shrimp risotto) is simple to make and delivers a bright, creamy, flavorful meal that’s perfect for a weeknight or a special dinner.
If risotto has intimidated you, this recipe will change your mind. It yields creamy, lemony rice with a pleasant bite—comforting and elegant at once.
What You’ll Need
2 tablespoons olive oil (or oil of choice), divided
2 tablespoons butter, divided
1 pound prawns or shrimp (deveined & peeled, tails on), thawed
¼ cup lemon juice (about one large lemon)
1 tablespoon garlic, minced (2–3 large cloves)
1 teaspoon dried thyme
¼ teaspoon paprika
1½ teaspoons lemon zest (from one large lemon)
1½ cups Arborio rice, uncooked
3 cups chicken stock or broth
¼ teaspoon salt, more to taste
¼ teaspoon black pepper, more to taste
½ cup heavy cream
¼ cup grated Parmesan cheese
Prawns vs Shrimp
Prawns and shrimp are different species but are interchangeable in recipes. Whether you call it prawn risotto or shrimp risotto, the technique and taste are the same. I used shrimp for these photos, but use whichever is available where you live.
Risotto requires 20–30 minutes of attention at the stove: it’s essentially rice cooked uncovered and stirred frequently so it becomes creamy without scorching.
Tips for Making Prawn Risotto
Prepare and measure ingredients before you start—risotto moves quickly once the rice hits the pan. If using frozen shrimp, thaw them in cold water for 10–15 minutes and pat dry so they sear instead of steaming.
Make sure the pan is hot before adding oil and shrimp so they brown quickly without overcooking. Sear until just golden, then remove them and finish the risotto. The browned bits left in the pan add concentrated flavor.
After removing the shrimp, deglaze the pan with lemon juice over medium heat for no more than a minute to lift those brown bits. Then add oil, garlic, herbs, zest, and the rice to toast briefly before adding the stock.
Stir frequently while the rice cooks uncovered; liquid will reduce and the rice will release starches that create the risotto’s signature creaminess. Finish with cream and Parmesan, return the shrimp to warm through, and serve immediately.
How to Make Prawn (Shrimp) Risotto
1. Heat a Dutch oven or heavy pot over medium for 2–3 minutes. Add 1 tablespoon butter and 1 tablespoon oil.
2. Sear the shrimp 2–4 minutes, turning once so both sides brown. If the shrimp are already cooked, sear just until golden. Remove shrimp from the pan.
3. With the pan still over medium heat, add the lemon juice and deglaze the pan, stirring to lift the brown bits (about 1 minute).
4. Add the remaining tablespoon of oil, garlic, thyme, paprika, lemon zest, and the Arborio rice. Stir and cook uncovered on medium for 2 minutes to toast the rice slightly.
5. Pour in all the chicken stock, add salt, black pepper, and the remaining tablespoon of butter, then stir. Keep the mixture uncovered and cook on medium for about 20 minutes, stirring frequently so the rice cooks evenly and the starches release.
6. Turn off the heat, stir in the heavy cream and grated Parmesan, and let the risotto rest for 5 minutes. Taste and adjust salt and pepper as needed.
7. Fold the shrimp into the risotto or place them on top of each serving. The rice should be slightly al dente with a thick, silky sauce. If it’s too thick, loosen with a splash of hot broth or a bit more cream.
Other Recipes to Love
Creamy Scalloped Potatoes
Cream Style Corn (creamy and cheesy)
Sautéed Broccoli with Red Peppers
Tuscan Butter Shrimp
Chorizo-Stuffed Mushrooms
📋 Recipe
Prawn Risotto Recipe (AKA Shrimp Risotto)
Ingredients
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 1 pound prawns or shrimp, thawed (deveined & peeled, tails on)
- ¼ cup lemon juice (about one large lemon)
- 1 tablespoon minced garlic (2–3 large cloves)
- 1 teaspoon dried thyme
- ¼ teaspoon paprika
- 1½ teaspoons lemon zest
- 1½ cups Arborio rice, uncooked
- 3 cups chicken stock or broth
- ¼ teaspoon salt, more to taste
- ¼ teaspoon black pepper, more to taste
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Heat a Dutch oven over medium for 2–3 minutes. Add 1 tablespoon butter and 1 tablespoon oil. Sear the shrimp 2–4 minutes, turning once, until lightly browned. Remove shrimp.
- Deglaze the pan with the lemon juice, stirring to lift the browned bits (about 1 minute).
- Add the remaining 1 tablespoon oil, garlic, thyme, paprika, lemon zest, and rice. Stir and cook uncovered for 2 minutes.
- Pour in all the stock, add salt, pepper, and the remaining 1 tablespoon butter. Cook uncovered over medium for about 20 minutes, stirring frequently, until the liquid is mostly absorbed and the rice is tender but slightly al dente.
- Turn off the heat and stir in the cream and Parmesan. Let the risotto rest for 5 minutes, taste, and adjust seasoning.
- Stir the shrimp into the risotto or place them on top of each serving. Serve immediately; if the risotto is too thick, loosen with a splash of hot broth or cream.
Nutrition
Carbohydrates: 69 g |
Protein: 36 g |
Fat: 30 g
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