Alright, friends, if you’ve ever found yourself staring blankly into the fridge at 6 PM, wondering how to whip up something delicious *and* fast, this Garlic Butter Shrimp Rice Bowl is going to be your new best friend. Picture juicy shrimp sizzling in fragrant garlic butter, sending rich, buttery aromas through your kitchen—that smell alone will have you drooling before you even sit down! The rice underneath soaks up all those flavors like a little sponge, making every single bite a cozy, satisfying win. I promise, it’s super beginner-friendly and comes together in less than 30 minutes, which means you can spend less time cooking and more time enjoying your dinner (or finding a good show to binge). Ready? Let’s make dinner magic happen!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
1 lb raw shrimp (peeled and deveined)
4 cloves garlic, minced
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
4 cups cooked white or jasmine rice
2 tbsp fresh parsley, chopped
Juice of ½ lemon
How I Make It
Step 1:
Start by heating the olive oil and 2 tablespoons of butter over medium heat in a large skillet. When the butter melts and starts to bubble gently, toss in the minced garlic. Cook for about 1 minute until fragrant but not browned—this step is key to getting that rich garlic flavor without any bitterness.
Step 2:
Add the shrimp to the skillet, spreading them out in a single layer. Sprinkle over the smoked paprika, red pepper flakes (if you like a little heat), and a pinch of salt and pepper. Cook for about 2-3 minutes on one side—you’re looking for them to turn pink and start curling up.
Step 3:
Flip the shrimp over, add the remaining 1 tablespoon of butter, and let it melt as you spoon the buttery garlic sauce over the shrimp. Cook another 2 minutes until the shrimp are fully opaque and juicy. Remember, shrimp cook fast, so don’t overdo it or they’ll get rubbery.
Step 4:
Remove the pan from heat and squeeze the fresh lemon juice all over the shrimp. Toss in the chopped parsley and stir gently to combine, letting all those fresh flavors mingle.
Step 5:
Serve the garlic butter shrimp over warm cooked rice. Don’t forget to drizzle any extra buttery sauce from the pan on top—it’s pure gold for soaking up with your spoon!
Variations & Tips
Add steamed broccoli or snap peas for a pop of green and extra crunch.
Swap jasmine rice for brown rice or cauliflower rice to lighten it up.
Use Old Bay seasoning instead of smoked paprika for a classic seafood flavor.
For an extra garlicky punch, roast some whole garlic cloves and mash them into the butter before cooking shrimp.
If the sauce seems too buttery, stir in a splash of chicken broth or white wine to balance it out.
Don’t have fresh parsley? Dill or cilantro works nicely, too!
How I Like to Serve It
I love plating this shrimp rice bowl as a quick weekday dinner, especially when paired with a crisp green salad or roasted veggies. In warmer months, a side of grilled asparagus or a chilled cucumber salad brightens things up. And during fall or winter? Serve alongside some garlic bread and a cozy glass of white wine for an easy yet elegant meal.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet or microwave to avoid overcooking the shrimp.
Closing: This Garlic Butter Shrimp Rice Bowl is that perfect weeknight recipe that feels fancy but comes together in a flash—once you try it, I’m sure it’ll become a staple on your menu too!
