Ingredients
Scale
Let’s keep it real and simple, just like my mom would. These ingredients are probably already in your pantry or just a quick grocery trip away:
- 1 pound shrimp, peeled and deveined
- 2 cups cooked jasmine rice
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- Optional: A pinch of red pepper flakes for some heat
And if you’re missing something, don’t worry. You can substitute jasmine rice with basmati or even brown rice for a healthier twist. No fresh parsley? Dried works in a pinch, though fresh adds that pop of color and flavor we all love.
Instructions
- Start by cooking the jasmine rice according to package instructions. If you’re anything like me, this means setting a timer because distractions are everywhere!
- While the rice cooks, heat olive oil in a large skillet over medium heat. Add in the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
- In the same skillet, melt the butter. Stir in the minced garlic and cook until fragrant, about 1 minute. Watch closely—garlic can go from golden to burnt in seconds, as I’ve learned the hard way!
- Return the shrimp to the skillet, tossing them in the garlic butter sauce. Add lemon juice and chopped parsley, and stir to combine. If you’re feeling adventurous, add a pinch of red pepper flakes for a little heat.
- Fluff the cooked rice with a fork and divide it into bowls. Top each serving with the garlic butter shrimp mixture.
- Voilà, your bowl of comfort is ready to serve!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Butter Shrimp Rice Bowl, recipe, cooking, food
