Save Succulent shrimp sautéed in garlic butter, served over fluffy rice with a touch of lemon and fresh herbs for a vibrant, satisfying meal.
I first made this dish when I wanted a restaurant-worthy meal at home that didn't require much effort. The harmony of buttery garlic shrimp and fluffy rice always gets rave reviews at our dinner table.
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
Instructions
- Season the shrimp:
- Season the shrimp with salt and black pepper.
- Prepare the skillet:
- In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil.
- Cook garlic:
- Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown the garlic.
- Cook shrimp:
- Add the shrimp to the skillet in a single layer. Cook for 2–3 minutes per side, or until pink and opaque.
- Add flavor:
- Stir in the red pepper flakes (if using), lemon zest, and lemon juice. Add the remaining tablespoon of butter and swirl to melt.
- Remove from heat:
- Remove from heat.
- Assemble bowls:
- Divide the cooked rice among four bowls.
- Finish and serve:
- Top each bowl with the garlic butter shrimp and spoon some of the sauce over the rice. Garnish with fresh parsley and lemon wedges. Serve immediately.
Save Sharing this rice bowl is a weeknight tradition in my family and always brings everyone eagerly to the table. Even picky eaters delight in the savory garlic aroma wafting through the kitchen.
Serving Suggestions
Pair your garlic butter shrimp rice bowl with a simple green salad or steamed vegetables for a complete meal. A crisp glass of Sauvignon Blanc is a wonderful complement if you enjoy wine.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the microwave or on the stovetop, adding a splash of water or extra lemon juice to refresh the flavors.
Allergen and Nutrition Info
This recipe is pescatarian-friendly and provides approximately 375 calories, 15 g fat, 35 g carbohydrates, and 26 g protein per serving. Always double-check ingredient labels to ensure safety for those with allergies.
Save Enjoy this easy shrimp rice bowl as a fresh and vibrant weeknight meal. It’s sure to become a regular favorite at your table.
Recipe Help & FAQs
- → How do I prevent shrimp from overcooking?
Cook shrimp just until they turn pink and opaque, usually 2–3 minutes per side. Remove promptly to avoid rubbery texture.
- → Can I use other types of rice for this dish?
Yes, jasmine or basmati rice works best for fluffiness, but brown rice or quinoa can also be tasty alternatives.
- → What can I add for extra flavor or texture?
Sautéed spinach or steamed broccoli make great additions, adding color and nutrition without overpowering the main flavors.
- → Is it possible to make a dairy-free version?
Substitute the butter with a plant-based alternative like olive oil or vegan margarine while maintaining the garlic flavor.
- → How should I store leftovers for best freshness?
Keep shrimp and rice refrigerated in airtight containers and consume within 2 days to maintain flavor and texture.