Gordon Ramsay’s Shrimp Risotto

Gordon Ramsay Shrimp Risotto (often referred to as Prawn Risotto in the UK) is a masterclass in seafood cooking, bringing the vibrant freshness of the ocean directly to your dinner table. It is made with a rich, homemade shellfish stock that infuses every grain of rice with deep flavor, succulent king prawns pan-seared to perfection, and a creamy, lemon-spiked risotto base. The result is a dish of incredible elegance, where the natural sweetness of the shrimp contrasts beautifully with the savory depth of the Parmesan and the bright acidity of lemon zest. It is perfect for a sophisticated dinner party where you want to show off your culinary skills, or for a luxurious, comforting meal that feels far more special than your average weeknight dinner.

Try More Risotto Recipes:

• Gordon Ramsay Parmesan Risotto Recipe
• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay’s Mushroom Risotto

Why You Will Love This Shrimp Risotto Recipe:

• Zero Waste Flavor: It utilizes the prawn shells to create a quick, intense stock, ensuring that absolutely no flavor is lost and the rice tastes profoundly of the sea.
• Perfectly Cooked Seafood: The recipe separates the cooking of the rice and the shrimp, adding the protein only at the very end so it remains juicy and plump, never rubbery.
• Creamy yet Light: The finish of lemon zest and fresh herbs lifts the heaviness of the butter and cheese, making the dish feel light, zesty, and refreshing.
• Restaurant Quality: This is a technique-driven dish that yields professional results, giving you the confidence to serve a Michelin-style plate at home.

Gordon Ramsay’s Shrimp Risotto Ingredients

For the Quick Shrimp Stock

• 500 g raw king prawns (shrimp), shell-on
• 1 tbsp olive oil
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1 small onion, roughly chopped
• 1 tbsp tomato purée
• 100 ml dry white wine
• 1 liter water (or fish stock for extra depth)

For the Risotto

• 350 g Arborio or Carnaroli rice
• 2 shallots, finely diced
• 2 garlic cloves, crushed
• 125 ml dry white wine
• 40 g unsalted butter, cubed and cold
• 50 g Parmesan cheese, grated
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 1 red chili, deseeded and finely chopped (optional, for a kick)
• Fresh parsley or chives, chopped

How To Make Gordon Ramsay’s Shrimp Risotto

1. Prepare the shrimp by peeling the prawns. Keep the meat in the fridge and save the heads and shells. This is the secret to a great risotto.
2. Make the stock by heating olive oil in a large pot. Add the shrimp shells, heads, carrot, celery, and onion. Fry over high heat for 3 to 4 minutes until the shells turn pink and toasted. Stir in the tomato purée and cook for 1 minute. Deglaze with the wine, let it bubble, then add the water. Simmer gently for 20 minutes, then strain and keep warm.
3. Sauté the base by heating olive oil in a wide, heavy-based pan over medium heat. Add the diced shallots (and chili if using) and cook gently for 5 minutes until soft but not colored. Add the garlic and cook for 1 minute.
4. Toast the rice by tipping the rice into the pan. Stir well to coat the grains in the hot oil and toast for 2 minutes until the edges become translucent and the rice smells nutty.
5. Deglaze the pan by pouring in the white wine. It should hiss loudly. Stir constantly until the wine has completely evaporated.
6. Cook the risotto by adding the hot shrimp stock one ladle at a time. Stir continuously and allow the rice to absorb the liquid before adding the next ladle. Continue this process for 18 to 20 minutes until the rice is tender but still has a slight bite (al dente).
7. Cook the shrimp in a separate frying pan while the risotto is finishing. Heat a little butter and oil until foaming. Season the raw shrimp with salt and pepper and sear quickly for 1 to 2 minutes per side until pink and golden. Squeeze half the lemon juice over them.
8. Finish the risotto (Mantecatura) by removing the rice pot from the heat. Vigorously beat in the cold cubed butter, grated Parmesan, fresh lemon zest, and chopped herbs.
9. Assemble and serve by stirring the cooked shrimp into the creamy rice (or arranging them on top for presentation). Serve immediately on warm plates.

Recipe Tips

• Don’t skip the stock: Using plain water or chicken stock is a missed opportunity. The shell stock takes only 20 minutes and provides 90% of the flavor character.
• Butterfly the prawns: For a prettier presentation and faster cooking, run a small knife down the back of the peeled prawns to “butterfly” them. They will curl up beautifully when seared.
• Keep it moving: Risotto requires agitation. Stirring releases the starch from the rice, which creates that signature creamy sauce without needing cream.
• Check the seasoning: Parmesan is salty, so be careful with adding extra salt. Taste the risotto after adding the cheese before making final adjustments.

What To Serve With Shrimp Risotto?

• Garlic Bread: A side of crispy baguette rubbed with garlic and parsley butter is perfect for scooping up any remaining sauce.
• Green Beans: Steamed green beans or broccolini tossed in lemon juice provide a fresh, crunchy contrast to the soft rice.
• White Wine: A glass of crisp, dry Italian white wine like Vermentino or Pinot Grigio complements the seafood and acidity of the lemon perfectly.

How To Store Leftovers Shrimp Risotto?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Seafood spoils faster than meat, so eat it quickly.
• Reheat carefully: Reheat on the stove with a splash of water. Be gentle, as reheating shrimp can make them tough. It is often better to eat leftover seafood risotto lukewarm.
• Avoid freezing: Do not freeze this dish. The texture of the rice will become mushy and the prawns will become rubbery upon thawing.

How To Reheat Leftovers Shrimp Risotto?

• Stovetop: Place the risotto in a saucepan over medium-low heat. Add a splash of water or stock. Stir gently for 3 to 4 minutes until warmed through.
• Microwave: Heat in short 1-minute bursts, stirring in between to ensure even heating.
• Important Rule: Do not overcook the shrimp. When reheating, the shrimp will continue to cook. If possible, pick the shrimp out, reheat the rice, and add the shrimp back in at the very last second just to warm them up.

FAQs

More Risotto Recipes:

• Gordon Ramsay Beetroot Risotto Recipe
• Gordon Ramsay Tomato Risotto Recipe
• Gordon Ramsay Scallop Risotto Recipe

Shrimp Risotto Nutrition Facts

• Calories: 490 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 165mg
• Sodium: 850mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 28g

Gordon Ramsay’s Shrimp Risotto

Recipe by Sophie LaneCourse: Dinners, Risotto, Lunch, SidesCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

490

kcal

Gordon Ramsay Shrimp Risotto (often referred to as Prawn Risotto in the UK) is a masterclass in seafood cooking, bringing the vibrant freshness of the ocean directly to your dinner table. It is made with a rich, homemade shellfish stock that infuses every grain of rice with deep flavor, succulent king prawns pan-seared to perfection, and a creamy, lemon-spiked risotto base.

Ingredients

• 500 g raw king prawns (shrimp), shell-on

• 1 tbsp olive oil

• 1 carrot, roughly chopped

• 1 celery stick, roughly chopped

• 1 small onion, roughly chopped

• 1 tbsp tomato purée

• 100 ml dry white wine

• 1 liter water (or fish stock for extra depth)

• For the Risotto

• 350 g Arborio or Carnaroli rice

• 2 shallots, finely diced

• 2 garlic cloves, crushed

• 125 ml dry white wine

• 40 g unsalted butter, cubed and cold

• 50 g Parmesan cheese, grated

• 1 lemon, zested and juiced

• 2 tbsp olive oil

• 1 red chili, deseeded and finely chopped (optional, for a kick)

• Fresh parsley or chives, chopped

Directions

• Prepare the shrimp by peeling the prawns. Keep the meat in the fridge and save the heads and shells. This is the secret to a great risotto.
• Make the stock by heating olive oil in a large pot. Add the shrimp shells, heads, carrot, celery, and onion. Fry over high heat for 3 to 4 minutes until the shells turn pink and toasted. Stir in the tomato purée and cook for 1 minute. Deglaze with the wine, let it bubble, then add the water. Simmer gently for 20 minutes, then strain and keep warm.
• Sauté the base by heating olive oil in a wide, heavy-based pan over medium heat. Add the diced shallots (and chili if using) and cook gently for 5 minutes until soft but not colored. Add the garlic and cook for 1 minute.
• Toast the rice by tipping the rice into the pan. Stir well to coat the grains in the hot oil and toast for 2 minutes until the edges become translucent and the rice smells nutty.
• Deglaze the pan by pouring in the white wine. It should hiss loudly. Stir constantly until the wine has completely evaporated.
• Cook the risotto by adding the hot shrimp stock one ladle at a time. Stir continuously and allow the rice to absorb the liquid before adding the next ladle. Continue this process for 18 to 20 minutes until the rice is tender but still has a slight bite (al dente).
• Cook the shrimp in a separate frying pan while the risotto is finishing. Heat a little butter and oil until foaming. Season the raw shrimp with salt and pepper and sear quickly for 1 to 2 minutes per side until pink and golden. Squeeze half the lemon juice over them.
• Finish the risotto (Mantecatura) by removing the rice pot from the heat. Vigorously beat in the cold cubed butter, grated Parmesan, fresh lemon zest, and chopped herbs.
• Assemble and serve by stirring the cooked shrimp into the creamy rice (or arranging them on top for presentation). Serve immediately on warm plates.

Notes

• Don’t skip the stock: Using plain water or chicken stock is a missed opportunity. The shell stock takes only 20 minutes and provides 90% of the flavor character.
  Butterfly the prawns: For a prettier presentation and faster cooking, run a small knife down the back of the peeled prawns to “butterfly” them. They will curl up beautifully when seared.
  Keep it moving: Risotto requires agitation. Stirring releases the starch from the rice, which creates that signature creamy sauce without needing cream.
  Check the seasoning: Parmesan is salty, so be careful with adding extra salt. Taste the risotto after adding the cheese before making final adjustments.