Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon chili flakes (optional, for a bit of heat)
- 2 cups cooked jasmine rice
- 1 cup broccoli florets, steamed
- 1 red bell pepper, thinly sliced
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Feel free to swap the shrimp for chicken or tofu if seafood isn’t your thing. And if you’re missing a bell pepper, any leftover veggies in your fridge will do the trick.
Instructions
- Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the pan, and cook for 2-3 minutes on each side, or until they’re pink and opaque.
- Pour in the soy sauce, lemon juice, and chili flakes. Stir everything together, letting the shrimp soak up those flavors for another minute.
- Remove the shrimp from the pan and set aside. In the same pan, toss in the sliced red bell pepper and cook until just tender.
- Divide the cooked rice between bowls, top with steamed broccoli, sautéed bell pepper, and the garlic shrimp.
- Season with salt and pepper to taste, and garnish with fresh parsley before serving.
Cooking tip: Use fresh lemon juice for the best flavor. It’s one of those small details that make a big difference, just like my dad’s stories did during those childhood cooking sessions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic Shrimp Rice Bowl, recipe, cooking, food
