Garlic Butter Shrimp Rice Bowl with Fresh Herbs
Prepare a quick and flavorful shrimp rice bowl featuring shrimp cooked in a rich garlic butter sauce, served over rice and topped with fresh herbs.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 3 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth or water
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 3 cups cooked white rice
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 1-2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
- Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Pour in the chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 1 minute.
- Return the cooked shrimp to the skillet. Season with salt and pepper. Toss the shrimp in the garlic butter sauce until fully coated and heated through, about 1 minute.
- Divide the cooked rice among serving bowls. Top the rice with the garlic butter shrimp and the sauce from the skillet.
- Garnish generously with the chopped fresh parsley and chives before serving.
Notes
- You can use frozen shrimp; thaw them completely before cooking.
- For extra richness, add 1 tablespoon of heavy cream to the sauce at the end.
- Substitute cilantro or dill for chives if you prefer a different herb profile.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 1
- Protein: 40
- Cholesterol: 250