Here’s a Creamy Garlic Butter Shrimp Bowl with Herb Rice recipe — luxurious shrimp in a rich garlic butter cream sauce, served over fluffy, herbed rice. It’s quick enough for weeknights but fancy enough to impress.
🍤 Creamy Garlic Butter Shrimp Bowl with Herb Rice
🕒 Ready in: 30 minutes
🍽️ Serves: 4
🧄 Ingredients:
For the Shrimp:
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1 lb large shrimp, peeled & deveined (tails on or off)
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4 tbsp butter
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4 cloves garlic, minced
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½ cup heavy cream
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¼ cup grated Parmesan cheese (optional, for richness)
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1 tsp lemon juice
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½ tsp chili flakes (optional)
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Salt & pepper, to taste
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Fresh parsley or chives, chopped (for garnish)
For the Herb Rice:
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1½ cups uncooked jasmine or basmati rice
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3 cups water or broth
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1 tbsp butter or olive oil
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2 tbsp fresh herbs, chopped (parsley, dill, chives, or cilantro)
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Salt, to taste
🔥 Instructions:
1. Make the Herb Rice:
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Rinse rice until water runs clear.
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In a saucepan, bring water or broth to a boil. Add rice, butter/oil, and salt.
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Cover, reduce heat, and simmer for 15 minutes (or per package).
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Let sit off heat for 5 minutes, then fluff with a fork.
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Stir in chopped herbs right before serving.
2. Cook the Shrimp:
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Pat shrimp dry and season lightly with salt and pepper.
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In a large skillet, melt 2 tbsp butter over medium-high heat.
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Add shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
3. Make the Sauce:
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In the same skillet, reduce heat to medium.
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Add remaining 2 tbsp butter and garlic. Sauté for 30 seconds until fragrant.
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Pour in heavy cream, and simmer gently for 2–3 minutes.
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Stir in Parmesan (if using), lemon juice, and chili flakes. Season to taste.
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Return shrimp to the pan and coat in the sauce. Simmer 1–2 minutes.
4. Assemble the Bowls:
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Spoon herbed rice into bowls.
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Top with creamy garlic butter shrimp and a drizzle of sauce.
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Garnish with fresh herbs and an extra squeeze of lemon, if desired.
✅ Variations:
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Use zoodles or cauliflower rice for a low-carb option.
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Add spinach, cherry tomatoes, or mushrooms to the sauce for extra veggies.
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Swap shrimp for scallops or chicken if preferred.