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Garlic Butter Shrimp Rice Bowls – Simple, Comforting, and Fast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) large shrimp, peeled and deveined, tails on or off
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, finely minced
  • 1 tsp lemon zest + 2 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes (more to taste)
  • 1 tbsp soy sauce or 1 tsp fish sauce (optional but recommended)
  • Salt and black pepper, to taste
  • 3 cups cooked rice (jasmine, basmati, or brown)
  • 2 green onions, thinly sliced
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1 small cucumber, diced (optional, for crunch)
  • 1 small avocado, sliced (optional, for creaminess)
  • Lemon wedges, for serving

Method
 

  1. Cook the rice: Make your rice according to package directions. Keep it warm. If using leftover rice, reheat it until steamy so it’s fluffy and ready to absorb the sauce.
  2. Prep the shrimp: Pat shrimp very dry with paper towels. Season with a big pinch of salt and pepper. Dry shrimp sear better and stay juicy.
  3. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of the butter. When the butter melts and foams, it’s ready.
  4. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Transfer to a plate. Do not overcook—shrimp finish fast.
  5. Build the garlic butter sauce: Reduce heat to medium-low. Add remaining 2 tablespoons butter. Stir in minced garlic and red pepper flakes. Cook 30–45 seconds until fragrant, not browned.
  6. Balance and season: Stir in lemon zest, lemon juice, and soy sauce or fish sauce if using. Taste and adjust salt and pepper. You want bright, buttery, and a touch savory.
  7. Return the shrimp: Add shrimp back to the pan and toss to coat in the sauce for 30 seconds. Turn off the heat. Sprinkle in half the green onions and herbs.
  8. Assemble the bowls: Spoon rice into bowls. Top with shrimp and plenty of pan sauce. Add cucumber and avocado if you like, then finish with remaining green onions, herbs, and a squeeze of lemon.
  9. Serve: Bring to the table with extra lemon wedges. Eat immediately for the best texture.