Garlic Butter Shrimp Rice Bowl

$- Large shrimp (1 pound, peeled and deveined) - Jasmine rice (1 cup) - Vegetable broth or water (3 cups) - Unsalted butter (4 tablespoons) - Garlic (4 cloves, minced) - Lemon juice (1 tablespoon) - Smoked paprika (1 teaspoon) - Red pepper flakes (1/2 teaspoon, optional) - Salt and pepper to taste - Green onions (2 thinly sliced) - Fresh parsley (chopped) Garlic Butter Shrimp Rice Bowl is all about fresh flavors. The large shrimp give a sweet taste and a satisfying bite. Jasmine rice is my go-to because it cooks beautifully and adds a lovely aroma. Cooking it with vegetable broth makes it rich and tasty. The unsalted butter is key. It melts into the shrimp, making everything rich. I love using fresh garlic, too. It adds a strong, lovely flavor. A splash of lemon juice brightens the dish and adds a zing. Seasoning is where you can get creative. Smoked paprika adds warmth and depth. Red pepper flakes bring heat, but you can skip them if you like milder food. Always taste and adjust with salt and pepper to make it just right. Don’t forget the garnishes! Sliced green onions add crunch and color. Fresh parsley gives a nice pop of green and freshness. Together, they make this dish not just tasty but beautiful, too. {{ingredient_image_1}} - Rinse and drain jasmine rice until water runs clear. - In a medium saucepan, combine the rinsed rice with 3 cups of vegetable broth or water. Bring it to a boil over high heat. Then, reduce to a simmer. Cover and cook for about 15 minutes until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork. - While the rice cooks, melt 4 tablespoons of unsalted butter in a large skillet over medium heat. - Add 4 cloves of minced garlic to the skillet. Sauté for about 1 minute until fragrant. Be careful not to burn it. - Increase the heat to medium-high and add 1 pound of peeled and deveined shrimp. Season with 1 teaspoon of smoked paprika, salt, and pepper. If you like heat, add 1/2 teaspoon of red pepper flakes. Cook the shrimp for 2-3 minutes until they turn pink and opaque, stirring occasionally. - Drizzle 1 tablespoon of lemon juice over the shrimp and stir to combine. Remove from heat. - Divide the cooked jasmine rice into bowls. Top each bowl with the garlic butter shrimp. - Garnish with 2 thinly sliced green onions and chopped fresh parsley for a pop of color. Enjoy your delicious meal! Rinsing jasmine rice helps remove extra starch. This keeps the rice from being sticky. Rinse the rice under cold water until the water runs clear. It only takes a minute. After rinsing, drain the rice well. To cook the rice, use three cups of vegetable broth or water. Bring it to a boil in a medium pot. Once boiling, add the rinsed rice. Reduce the heat to a simmer. Cover the pot and cook for about 15 minutes. The rice should be tender and the liquid should be gone. Let the rice sit for five minutes after cooking. This helps it get fluffy. Fluff it with a fork before serving. To avoid overcooking shrimp, watch the color closely. Shrimp cook quickly. They turn pink and opaque as they cook. This usually takes about 2-3 minutes. Stir the shrimp often to help them cook evenly. I recommend using large shrimp for this dish. They have a great taste and texture. You can also use extra-large shrimp if you want. Just adjust the cooking time slightly. Fresh shrimp is best, but frozen shrimp works too. Just make sure to thaw them before cooking. To boost the flavor, consider adding extra spices. A pinch of cayenne pepper adds heat. You can also try adding some fresh herbs. Chopped basil or cilantro can bring a fresh taste. For accompaniments, serve the rice bowl with a lemon wedge. The juice adds brightness to the dish. You might also enjoy adding some sautéed veggies, like bell peppers or snap peas. They add color and crunch. Pro Tips Perfectly Cooked Rice: Rinse the jasmine rice thoroughly until the water runs clear to remove excess starch, ensuring each grain is fluffy and separate. Butter Flavor Boost: For an extra depth of flavor, consider using a mixture of unsalted butter and olive oil to sauté the garlic and shrimp. Freshness Matters: Use fresh shrimp whenever possible for the best taste and texture. If using frozen shrimp, ensure they are fully thawed before cooking. Garnish for Color: Don't skip the green onions and parsley! They not only add a pop of color but also enhance the dish's freshness and flavor profile. {{image_2}} You can switch the shrimp for chicken. Use one pound of boneless chicken breasts. Cut them into bite-sized pieces. Cook them the same way you cook shrimp. Tofu is another great option. Use firm or extra-firm tofu. Press it to remove excess water. Cut it into cubes, then sauté it until golden brown. For a veggie-based twist, you can try chickpeas. They add a nice texture and protein. Quinoa is a tasty and healthy swap. Cook it with the same amount of broth. You’ll get a nutty flavor and more protein. Cauliflower rice is a low-carb choice. Just pulse cauliflower florets in a food processor. Sauté it for a few minutes until tender. You can also use brown rice. It has more fiber and a nutty taste. Just increase the cooking time by about 10 minutes. Add vegetables to your bowl. Bell peppers, peas, or spinach work well. Sauté them with the shrimp for added color and nutrition. Don’t be afraid to mix herbs and spices. Try adding basil or cilantro for fresh flavor. A dash of curry powder can bring a new twist. Experiment to find your favorite combination! To keep your garlic butter shrimp rice bowl fresh, follow these best practices: - Cool before storing: Let the shrimp and rice cool to room temperature. - Use airtight containers: Choose containers that seal tightly to prevent air from entering. - Refrigerate: Store your leftovers in the fridge for up to three days. - Freeze for longer: If you want to save it longer, you can freeze it for up to three months. When it’s time to enjoy your leftovers, here are some methods to reheat your shrimp rice bowl: - Microwave: Place the bowl in the microwave. Heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. - Stovetop: Warm a skillet over medium heat. Add a splash of water or broth. Stir in the shrimp and rice until hot. - Oven: Preheat the oven to 350°F (175°C). Place the bowl in an oven-safe dish. Cover with foil and heat for about 15 minutes. To keep the flavor and texture intact: - Add moisture: A little broth or water helps prevent drying out during reheating. - Avoid high heat: Reheating on high can make the shrimp tough. Always go low and slow! It takes about 30 minutes to make this dish. You can prep the ingredients in 10 minutes. Cooking the rice and shrimp takes the remaining 20 minutes. This quick meal is perfect for busy nights. Yes, you can use frozen shrimp! Just thaw them before cooking. Place them in cold water for about 15-20 minutes. This way, you still get fresh shrimp taste in your bowl. If you don't have jasmine rice, you can use basmati rice or white rice. Both options will work well in this dish. Just adjust the cooking time as needed to ensure they cook properly. Yes, the Garlic Butter Shrimp Rice Bowl is gluten-free! All the ingredients are safe for gluten-free diets. Just make sure your vegetable broth is also gluten-free if you use it. To add heat, increase the red pepper flakes. You can also add chopped fresh chili or a dash of hot sauce. Adjust the spice level to match your taste buds. You can prepare some parts in advance. Cook the rice and shrimp separately, then store them in the fridge. Reheat them when you are ready to eat. This will save you time during busy days. This article covered a simple and tasty Garlic Butter Shrimp Rice Bowl. We looked at key ingredients like shrimp, jasmine rice, and flavorful seasonings. I shared step-by-step instructions for cooking the rice and shrimp, plus tips for perfect texture and flavor. You can try different protein or rice options for variety. Remember to store leftovers properly for the best taste. Enjoy making this dish, and feel free to personalize it to your liking!$

A delicious and easy shrimp rice bowl flavored with garlic butter and spices.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

1 pound large shrimp, peeled and deveined
1 cup jasmine rice
3 cups vegetable broth (or water)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes (optional)
to taste salt and pepper
2 green onions, thinly sliced (for garnish)
to taste fresh parsley, chopped (for garnish)

Instructions

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium saucepan, combine the rinsed rice with the vegetable broth or water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 15 minutes or until the rice is tender and all the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.
While the rice is cooking, melt the butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
Increase the heat to medium-high and add the shrimp to the skillet. Season with smoked paprika, salt, pepper, and red pepper flakes (if using). Cook the shrimp for 2-3 minutes until they turn pink and opaque, stirring occasionally.
Drizzle the lemon juice over the shrimp and stir to combine. Remove from heat.
To assemble the bowls, divide the cooked jasmine rice among serving bowls. Top each bowl with the garlic butter shrimp.
Garnish with sliced green onions and chopped parsley.

Notes

Serve the rice bowls with a lemon wedge on the side for an extra burst of freshness. Enjoy the colorful contrast of the shrimp and green toppings against the white rice!

Keyword garlic butter, rice bowl, shrimp