Prepare a flavorful shrimp rice bowl featuring shrimp cooked in garlic butter and topped with a rich, homemade garlic sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Sautéing
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 lb large shrimp, peeled and deveined
4 Tbsp unsalted butter
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 cups cooked white rice
1 cup steamed broccoli florets (optional)
1 Tbsp fresh parsley, chopped (for garnish)
For the Garlic Sauce:
1/2 cup mayonnaise
2 Tbsp lemon juice
2 cloves garlic, finely minced
1 tsp sugar
1/4 tsp paprika
1 Tbsp water (to thin, if needed)
Instructions
Prepare the Garlic Sauce: In a small bowl, combine the mayonnaise, lemon juice, minced garlic, sugar, and paprika. Mix well until smooth. Add water one teaspoon at a time if you prefer a thinner sauce consistency. Set aside.
Cook the Rice: If you do not have cooked rice, prepare 2 cups according to package directions. Keep warm.
Cook the Shrimp: Melt the butter in a large skillet over medium heat. Add the 4 cloves of minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown.
Add the shrimp to the skillet. Season with salt and pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque. Do not overcook.
Assemble the Bowls: Divide the cooked rice between two bowls. Top the rice with the steamed broccoli, if using.
Spoon the garlic butter shrimp over the rice and broccoli base.
Drizzle a generous amount of the prepared Garlic Sauce over the shrimp and rice.
Garnish with fresh chopped parsley before serving.
Notes
For extra flavor in the rice, cook it with 1 teaspoon of garlic powder and a splash of soy sauce.
You can substitute the broccoli with snap peas or sliced bell peppers cooked briefly with the shrimp.
This sauce keeps well in the refrigerator for up to three days.