Garlic Butter Shrimp Rice Bowl with Lemon and Herbs
Shrimp Bowl
A bright, easy garlic butter shrimp served over fluffy rice with lemon and herbs.
Nutrition (per serving)
This Garlic Butter Shrimp Rice Bowl is one of those weeknight heroes — quick to pull together, wildly satisfying, and brightened with lemon and fresh herbs. Plump shrimp are seared in a buttery garlic sauce and spooned over fluffy rice so each bite is saucy and comforting.
I love how simple pantry ingredients transform into something special: a hit of lemon, a few red pepper flakes for warmth, and a scatter of parsley and green onion make the bowl sing. It’s perfect for a fast dinner, but pretty enough to serve when friends drop by.
Ingredients
- Long-grain white rice (uncooked):1 1/2 cups
- Water:2 3/4 cups
- Kosher salt:1 tsp
- Large shrimp, peeled and deveined:1 lb
- Unsalted butter:4 tbsp
- Olive oil:1 tbsp
- Garlic cloves, minced:4 pieces
- Lemon, zested and juiced:1 piece
- Fresh parsley, chopped:1/4 cup
- Red pepper flakes:1/4 tsp
- Black pepper:1/2 tsp
- Low-sodium soy sauce:1 tbsp
- Green onions, thinly sliced:2 pieces
- Sesame seeds (optional):1 tbsp
Instructions
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Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rice, water and 1/2 tsp kosher salt. Bring to a boil, reduce to low, cover and simmer 15 minutes until tender. Remove from heat and let stand covered for 5 minutes; fluff with a fork.
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While the rice cooks, pat the shrimp dry and season with the remaining 1/2 tsp kosher salt, black pepper and red pepper flakes.
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Heat a large skillet over medium-high heat. Add olive oil and 2 tbsp butter. When the butter is foaming, add the minced garlic and cook 20–30 seconds until fragrant but not browned.
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Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
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Reduce heat to medium, add the remaining 2 tbsp butter, lemon zest, lemon juice and soy sauce to the pan. Stir to combine and let the sauce bubble for 30 seconds, scraping up any browned bits.
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Return the shrimp to the skillet and toss with the lemon garlic butter and chopped parsley to coat. Taste and adjust seasoning if needed.
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Divide the rice among 4 bowls, top with the garlic butter shrimp and spoon any extra pan sauce over the rice. Garnish with sliced green onions, sesame seeds and additional parsley. Serve hot with lemon wedges on the side.
Tips & Notes
- Pat shrimp very dry before cooking so they sear instead of steaming.
- If short on time, use 2 cups cooked rice instead of cooking from scratch.
- For extra flavor, finish with a drizzle of good olive oil or a sprinkle of smoked paprika.
- Don’t overcook the shrimp — they only need a few minutes and will turn rubbery if left too long.
