Garlic Butter Shrimp Bowls

Garlic Butter Shrimp Bowls (Serves 4)

Ingredients

For the Rice Base:

1½ cups jasmine or basmati rice

2¼ cups water or chicken broth

1 tbsp butter or olive oil

½ tsp salt

For the Shrimp:

1 lb (450g) large shrimp, peeled & deveined

3 tbsp unsalted butter

1 tbsp olive oil

4 cloves garlic, minced

1 tsp paprika

½ tsp crushed red pepper flakes (optional)

Salt & pepper, to taste

2 tbsp fresh parsley, chopped

Juice of ½ lemon

For the Veggies & Toppings:

1 cup steamed broccoli

1 cup sautéed zucchini or bell peppers

1 avocado, sliced

Lemon wedges, for serving

Instructions

1. Cook the Rice

1. Rinse rice under cold water until water runs clear.

2. In a medium saucepan, bring water (or broth), salt, and butter/oil to a boil.

3. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

4. Remove from heat, keep covered, and let sit 5 minutes. Fluff with a fork.

2. Prepare the Veggies

Steam broccoli until tender-crisp.

In a skillet with a little olive oil, sauté zucchini or peppers for 3–4 minutes until slightly softened.

3. Cook the Shrimp

1. Pat shrimp dry and season with paprika, salt, and pepper.

2. Heat a large skillet over medium-high heat. Add olive oil and 2 tbsp butter.

3. Sauté garlic for 30 seconds until fragrant.

4. Add shrimp and cook 2–3 minutes per side until pink and opaque.

5. Stir in remaining 1 tbsp butter, parsley, lemon juice, and red pepper flakes. Toss to coat.

4. Assemble the Bowls

1. Divide rice among bowls.

2. Top with shrimp, broccoli, zucchini, and avocado slices.

3. Spoon extra garlic butter from the pan over the top.

4. Serve with lemon wedges.

💡 Flavor Boost Option: Make the rice garlic herb style by stirring in 1 minced garlic clove and 1 tbsp chopped parsley with the butter at the end. It pairs beautifully with the shrimp.