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Garlic Butter Shrimp & Rice Bowls - Simple, Comforting, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Rice: 1 cup uncooked jasmine or basmati rice (or 3 cups cooked rice)
  • 1 3/4 cups water or low-sodium broth
  • Pinch of salt
  • For the Garlic Butter Shrimp: 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 5–6 cloves garlic, finely minced
  • 1/4 teaspoon crushed red pepper flakes (optional, adjust to taste)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 2 tablespoons chopped fresh parsley (or chives/cilantro)
  • For Serving and Extras: Lemon wedges
  • Thinly sliced green onions
  • Steamed or sautéed veggies (broccoli, snap peas, zucchini, or spinach)
  • Avocado slices (optional)
  • Chili crisp or sriracha (optional, for heat)

Method
 

  1. Cook the rice: Rinse the rice under cold water until it runs mostly clear. Add rice, water or broth, and a pinch of salt to a pot. Bring to a boil, then cover and reduce heat to low. Simmer 12–15 minutes until tender. Rest off heat, covered, 10 minutes. Fluff with a fork.
  2. Prep the shrimp: Pat shrimp dry with paper towels. Toss with salt, pepper, and smoked paprika. Dry shrimp sear better and give you a nice, light crust.
  3. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams, add half the shrimp in a single layer.
  4. Sear quickly: Cook shrimp 1–2 minutes per side until just opaque and lightly golden at the edges. Transfer to a plate. Repeat with remaining shrimp.
  5. Make the garlic butter sauce: Lower heat to medium. Add remaining 3 tablespoons butter. When melted, stir in garlic and red pepper flakes. Cook 30–45 seconds until fragrant but not browned.
  6. Finish with lemon: Add lemon zest and juice. Stir to emulsify into a glossy sauce. Taste and adjust salt, pepper, or lemon.
  7. Return shrimp to the pan: Toss shrimp in the sauce to coat. Warm through for 30–60 seconds. Sprinkle with parsley.
  8. Assemble bowls: Spoon rice into bowls. Top with shrimp and any extra sauce from the pan. Add green onions, veggies, avocado, and a squeeze of lemon. Finish with a pinch of salt and a dash of chili crisp if you like heat.