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Creamy Garlic Butter Shrimp Bowl with Herb Rice

Creamy Garlic Butter Shrimp Bowl with Herb Rice in 30 Minutes

This Creamy Garlic Butter Shrimp Bowl with Herb Rice is a quick and indulgent dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American, Italian
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp and Sauce
  • 1 pound shrimp frozen shrimp can be used, just thaw properly beforehand
  • 4 tablespoons butter for a lighter version, use olive oil
  • 4 cloves garlic provides aromatic flavor
  • 1 cup heavy cream half-and-half can be used to lower fat content
For the Herb Rice
  • 1 cup jasmine rice quinoa or cauliflower rice are excellent alternatives
  • 1.5 cups water for cooking rice
  • 1 teaspoon dried thyme fresh thyme can enhance the flavor
Finishing Touches
  • 1 tablespoon lemon juice no substitutions recommended
  • 2 tablespoons fresh parsley other fresh herbs like cilantro can be substituted

Equipment

  • medium saucepan
  • Large skillet

Method
 

Cooking Instructions
  1. Rinse the jasmine rice under cold water. Combine with water in a medium saucepan, bring to a boil, cover, and simmer for 15 minutes.
  2. Melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add shrimp in a single layer to the skillet. Cook for 2-3 minutes on each side until pink and opaque.
  4. Pour in heavy cream and stir. Allow to simmer for about 2 minutes until it thickens slightly. Add lemon juice and black pepper.
  5. Plate the herbed rice, top with shrimp and sauce, garnish with parsley, and serve immediately.

Nutrition

Serving: 1bowlCalories: 510kcalCarbohydrates: 39gProtein: 26gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 200mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store leftover shrimp bowl in an airtight container for up to 2 days in the fridge. Freeze shrimp and sauce separately for up to 1 month.

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