Prepare a flavorful shrimp and rice bowl quickly using a rich garlic butter sauce and bright lemon herb rice.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:2 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
4 tablespoons unsalted butter
6 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
2 cups cooked white rice
1 teaspoon olive oil
1/2 cup frozen peas and carrots mix (optional)
Instructions
Cook the rice according to package directions. If using frozen vegetables, add them to the rice during the last 5 minutes of cooking.
Pat the shrimp dry with paper towels. Season the shrimp lightly with salt and pepper.
Melt 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let the garlic brown.
Add the seasoned shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to low. Add the remaining 2 tablespoons of butter to the skillet. Stir until melted.
Stir in the lemon juice and half of the chopped parsley into the butter sauce. Scrape up any browned bits from the bottom of the pan.
Fluff the cooked rice with a fork. Stir in the olive oil and the remaining parsley.
To assemble the bowls, divide the lemon herb rice between two bowls. Top each serving with half of the garlic butter shrimp and spoon the remaining garlic butter sauce over the shrimp and rice.
Notes
For extra flavor, add a pinch of red pepper flakes to the garlic butter sauce.
You can substitute brown rice for white rice, adjusting the cooking time as needed.
If you prefer a saucier bowl, double the amount of butter and garlic used for the sauce.