Shrimp Rice Bowl
Make a flavorful Shrimp Rice Bowl with garlic butter shrimp and steamed rice.Ready in about 25 minutes using simple pantry ingredients.A quick and satisfying dinner perfect for busy weeknights.
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