This Shrimp Rice Bowl is a quick and satisfying meal featuring tender garlic butter shrimp served over fluffy rice with a rich soy butter glaze. Fresh lemon and scallions add the perfect finishing touch, making this easy recipe ideal for busy weeknights, meal prep, or a comforting homemade dinner.
Why You’ll Love This Recipe
- Ready in about 25 minutes
- Juicy shrimp coated in rich garlic butter sauce
- Simple ingredients with incredible flavor
- Perfect for meal prep and quick dinners
- Family-friendly and easy to customize
- Restaurant-quality meal made at home
Ingredients
Shrimp
- 340 g (12 oz) shrimp, peeled and deveined (16–20 count)
- 30 g garlic, minced
- 2 tablespoons sake (or chicken broth for an alcohol-free version)
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1½ tablespoons soy sauce
- 28 g cultured unsalted butter
For Serving
- 2 servings cooked white rice
- 1 lemon, cut into wedges
- 1 scallion, chopped
Instructions
- Pat the shrimp dry with paper towels.
- In a mixing bowl, combine the shrimp, minced garlic, chicken broth, and salt.
- Marinate for 30–60 minutes if time allows. You can also cook immediately.
- Heat a large skillet over medium-high heat.
- Add the olive oil.
- Arrange the shrimp in a single layer and cook for about 1–2 minutes.
- Flip the shrimp and cook for another 20–30 seconds.
- Stir-fry gently until the shrimp are fully cooked and the garlic becomes lightly golden.
- Add the butter and allow it to melt halfway.
- Pour in the soy sauce and toss continuously until the butter and soy sauce form a glossy glaze that coats the shrimp evenly.
- Avoid overcooking once the sauce is combined to keep it smooth.
- Divide the cooked rice between serving bowls.
- Spoon the Shrimp Rice Bowl topping over the rice.
- Garnish with chopped scallions and fresh lemon wedges.
- Serve immediately.
Tips & Tricks
- Pat the shrimp dry to achieve better browning.
- Use large shrimp for the juiciest texture.
- Don’t overcook the shrimp—they cook very quickly.
- Fresh garlic gives the best flavor.
- Add steamed broccoli, edamame, snap peas, or avocado for extra nutrition.
- Sprinkle toasted sesame seeds for additional crunch.
Details
- Prep Time: 10 minutes
- Marinating Time: 30–60 minutes (optional)
- Cook Time: 10 minutes
- Total Time: 20–25 minutes (without marinating)
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Halal-Friendly (using chicken broth instead of sake)
Notes
- Chicken broth is an excellent halal-friendly substitute for sake.
- Brown rice or jasmine rice both work beautifully.
- Add a drizzle of sriracha or chili crisp if you enjoy spicy flavors.
- Finish with extra lemon juice just before serving for added brightness.
Nutrition (Approximate Per Serving)
- Calories: 520
- Protein: 32g
- Carbohydrates: 46g
- Fat: 21g
FAQ
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and pat them dry before cooking.
What type of rice works best?
Jasmine rice, sushi rice, basmati rice, or brown rice are all excellent choices.
Can I meal prep this recipe?
Absolutely. Store the shrimp and rice separately or together in meal prep containers for easy lunches.
Can I make it spicy?
Yes. Add chili flakes, cayenne pepper, sriracha, or chili garlic sauce.
Can I use another protein?
This recipe also works well with chicken, salmon, tofu, or scallops.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooked shrimp and rice for up to 2 months.
- Reheating: Warm gently in a skillet or microwave until heated through. Avoid overheating the shrimp.
Similar Recipes
Shrimp Rice Bowl
Ingredients
Shrimp
- 340 g 12 oz shrimp, peeled and deveined (16–20 count)
- 30 g garlic minced
- 2 tablespoons sake or chicken broth for an alcohol-free version
- ¼ teaspoon salt
- 1 tablespoon olive oil
- 1½ tablespoons soy sauce
- 28 g cultured unsalted butter
For Serving
- 2 servings cooked white rice
- 1 lemon cut into wedges
- 1 scallion chopped
Instructions
- Pat the shrimp dry with paper towels.
- In a mixing bowl, combine the shrimp, minced garlic, chicken broth, and salt.
- Marinate for 30–60 minutes if time allows. You can also cook immediately.
- Heat a large skillet over medium-high heat.
- Add the olive oil.
- Arrange the shrimp in a single layer and cook for about 1–2 minutes.
- Flip the shrimp and cook for another 20–30 seconds.
- Stir-fry gently until the shrimp are fully cooked and the garlic becomes lightly golden.
- Add the butter and allow it to melt halfway.
- Pour in the soy sauce and toss continuously until the butter and soy sauce form a glossy glaze that coats the shrimp evenly.
- Avoid overcooking once the sauce is combined to keep it smooth.
- Divide the cooked rice between serving bowls.
- Spoon the Shrimp Rice Bowl topping over the rice.
- Garnish with chopped scallions and fresh lemon wedges.
- Serve immediately.
Notes
- Chicken broth is an excellent halal-friendly substitute for sake.
- Brown rice or jasmine rice both work beautifully.
- Add a drizzle of sriracha or chili crisp if you enjoy spicy flavors.
- Finish with extra lemon juice just before serving for added brightness
Conclusion
This Shrimp Rice Bowl combines juicy garlic butter shrimp, fluffy rice, and a rich soy butter glaze into one incredibly satisfying meal. It’s quick enough for busy weeknights yet flavorful enough to impress guests. With fresh lemon and scallions adding the perfect finishing touch, this easy shrimp bowl is sure to become a regular part of your dinner rotation.