Shrimp Rice Bowl Recipe
Shrimp Rice Bowl features tender garlic butter shrimp served over fluffy rice with soy sauce, garlic, and fresh lemon.Ready in 25 minutes.Perfect for quick weeknight dinners.
Ingredients
- 340 g 12 oz shrimp, peeled and deveined
- 30 g garlic minced
- 2 tablespoons sake
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1½ tablespoons soy sauce
- 28 g cultured unsalted butter
- 2 servings cooked rice
- 1 lemon cut into wedges
- 1 scallion chopped
Instructions
- Pat the shrimp dry with paper towels and place them in a bowl.
- Add the minced garlic, sake, and salt, then toss until evenly coated. Marinate for 30–60 minutes if time allows.
- Heat the olive oil in a large skillet over high heat.
- Arrange the shrimp in a single layer and cook for about 1 minute.
- Flip the shrimp and cook for another 20–30 seconds.
- Stir-fry gently until the shrimp are nearly cooked and the garlic begins to turn lightly golden.
- Add the butter to the skillet. Once partially melted, pour in the soy sauce.
- Toss everything together until the butter and soy sauce form a glossy coating. Avoid overcooking to keep the sauce smooth.
- Divide the cooked rice between serving bowls.
- Spoon the garlic butter shrimp over the rice to create your Shrimp Rice Bowl.
- Garnish with chopped scallions and fresh lemon wedges before serving
Notes
- Substitute chicken broth for sake if desired.
- Brown rice or jasmine rice both work beautifully.
- Add sautéed mushrooms or spinach for extra nutrition.
- Freshly squeezed lemon brightens the rich garlic butter sauce.
- Low-sodium soy sauce can be used to reduce sodium.