Save to Pinterest Succulent shrimp sautéed in garlic butter, served over fluffy rice with a touch of lemon and fresh herbs makes for a vibrant and satisfying meal. This simple bowl is a great way to enjoy a restaurant-quality dish at home without extra fuss.
I remember the first time I made this for my friends: the aroma of garlic filled the kitchen, and everyone flocked to the table eager for dinner. The combination of buttery shrimp and fresh herbs was an instant hit that became a weeknight favorite.
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Ingredients
- Shrimp: 1 lb (450 g) large shrimp, peeled and deveined, 1/4 tsp salt, 1/4 tsp black pepper
- Rice: 2 cups cooked jasmine or basmati rice (about 3/4 cup uncooked)
- Garlic Butter Sauce: 3 tbsp unsalted butter, 4 cloves garlic finely minced, 1 tbsp olive oil, 1/4 tsp crushed red pepper flakes (optional), zest and juice of 1/2 lemon
- Garnishes: 2 tbsp fresh parsley chopped, lemon wedges for serving
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Instructions
- Season the shrimp:
- Season the shrimp with salt and black pepper.
- Prepare skillet:
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil.
- Sauté garlic:
- Add the minced garlic and sauté for 1 minute until fragrant. Do not brown the garlic.
- Cook shrimp:
- Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes per side, until pink and opaque.
- Add flavors:
- Stir in the red pepper flakes (if using), lemon zest and juice. Add the final tablespoon of butter and swirl to melt.
- Finish:
- Remove from heat.
- Prepare bowls:
- Divide the cooked rice among four bowls.
- Assemble:
- Top each bowl with shrimp and spoon sauce over rice.
- Garnish and serve:
- Garnish with parsley and lemon wedges. Serve immediately.
Save to Pinterest This shrimp rice bowl has become a family favorite when we want something special but easy after a busy day. Even my kids love customizing their bowls with extra lemon and fresh herbs.
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Required Tools
Large skillet, cooking spoon or spatula, rice cooker or saucepan, measuring spoons, knife and cutting board
Nutritional Information
Calories: 375, Total Fat: 15 g, Carbohydrates: 35 g, Protein: 26 g (per serving)
Dietary Notes
Pescatarian friendly. Substitute butter for a plant-based option for dairy-free. Always check ingredient labels for allergens.
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This dish comes together quickly and impresses every time. Enjoy this easy, flavorful meal for a perfect dinner any night of the week.
Ask About This Recipe
- → What type of shrimp works best?
Large peeled and deveined shrimp provide the ideal texture and flavor, allowing even cooking and easy seasoning absorption.
- → Can I use a different type of rice?
Yes, jasmine or basmati rice is recommended for fluffiness, but brown rice or quinoa are great alternatives for a heartier base.
- → How do I avoid overcooking the shrimp?
Cook shrimp 2–3 minutes per side until they turn pink and opaque to retain tenderness and juiciness.
- → Is it necessary to use butter?
Butter is key for richness and flavor, but it can be replaced with plant-based alternatives for a dairy-free option.
- → Can I add vegetables to this dish?
Absolutely, sautéed spinach or steamed broccoli add color, nutrition, and complement the shrimp and garlic butter nicely.
- → What garnishes enhance this meal?
Fresh parsley and lemon wedges brighten the dish and add a refreshing finish to the rich butter and shrimp.
