Shrimp Rice Bowl
Shrimp Rice Bowl features juicy garlic butter shrimp served over fluffy rice with soy sauce, fresh lemon, and scallions.Ready in just 20 minutes, it's a healthy, protein-packed dinner perfect for busy weeknights.Simple ingredients create a flavorful meal that's better than takeout.
Ingredients
- 340 g 12 oz shrimp (16–20 count), peeled and deveined
- 30 g garlic minced
- 2 tablespoons fresh lemon juice halal-friendly substitute
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1½ tablespoons soy sauce
- 28 g unsalted butter
- 2 servings cooked rice
- 1 lemon cut into wedges
- 1 scallion chopped
Instructions
- Pat the shrimp dry with paper towels.
- In a bowl, combine the shrimp, minced garlic, fresh lemon juice, and salt. Toss to coat and marinate for 20–30 minutes if time allows.
- Heat a large skillet over medium-high heat until hot.
- Add the olive oil and arrange the shrimp in a single layer.
- Cook for about 1½–2 minutes until the bottoms begin to turn pink.
- Flip the shrimp and cook another 20–30 seconds.
- Stir frequently until the shrimp are fully cooked and the garlic becomes lightly golden.
- Reduce the heat to low and add the butter.
- Once the butter has partially melted, stir in the soy sauce.
- Toss continuously until the butter and soy sauce combine into a glossy coating that evenly covers the shrimp.
- Divide the cooked rice between serving bowls.
- Spoon the garlic butter shrimp over the rice.
- Garnish with chopped scallions and serve with fresh lemon wedges
Notes
- Frozen shrimp work well once fully thawed.
- Low-sodium soy sauce helps reduce sodium.
- Add crushed red pepper flakes or sriracha for extra heat.
- Fresh parsley or cilantro also makes a great garnish.