Description
A Garlic Butter Shrimp Rice Bowl that combines garlicky butter, lemon, and toasted sesame on fluffy rice for a quick and flavorful weeknight meal.
Ingredients
Scale
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 cup White or Jasmine Rice, cooked fluffy
- 1/4 teaspoon Salt
- 1/4 cup Fresh Parsley or Cilantro, chopped
- 2 tablespoons Green Onions, thinly sliced
- 1 tablespoon Sesame Seeds, toasted
Instructions
- Prepare the rice by cooking 1 cup white or jasmine rice according to package instructions; fluff with a fork and keep warm.
- Thaw and dry the shrimp if using frozen; pat completely dry with paper towels.
- Toast 1 tablespoon sesame seeds in a small dry skillet over medium heat for 1 to 2 minutes until fragrant and golden; remove to cool.
- Melt 2 tablespoons unsalted butter in a large skillet over medium-high heat; add 3 cloves minced garlic and cook for 30 to 45 seconds until fragrant.
- Cook the shrimp in a single layer for 1 to 2 minutes per side until pink and opaque; toss with 1 tablespoon lemon juice, 1/4 teaspoon salt, and red pepper flakes if using.
- Assemble the bowls by dividing the rice across bowls and spooning the garlic butter shrimp atop; sprinkle with chopped parsley or cilantro, sliced green onions, and toasted sesame seeds.
- Finish the dish with lemon wedges on the side for extra brightness.
Notes
For a vegan option, swap shrimp with marinated tofu or king oyster mushrooms. Adjust spices and herbs according to your preference for a mild or spicy version.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Modern Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 1.5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 28g
- Cholesterol: 220mg