Garlic Butter Shrimp Rice Bowl
Tender shrimp tossed in garlicky butter over fluffy rice with fresh lime and cilantro. Ready in 20 minutes—perfect for a weeknight dinner that tastes like takeout.
- Total time
- 20 min
- Servings
- 2
- Calories
- 425
- Protein
- 28g
Ingredients
- 2 cups cooked rice (white, brown, or jasmine)
- ¾ lb large shrimp, peeled and deveined
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 whole lime
- ¼ cup fresh cilantro, chopped
- 1 pinch salt and black pepper to taste
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and pepper.
- 2
Heat butter in a large skillet over medium-high until foaming, ~60 seconds.
- 3
Add garlic and cook until fragrant, about 30 seconds—do not brown.
- 4
Add shrimp and cook without stirring for 2 minutes until bottoms turn pink.
- 5
Flip shrimp and cook 1–2 minutes more until all are opaque throughout.
- 6
Squeeze half the lime over shrimp and stir to coat.
- 7
Divide rice between two bowls and top with shrimp and pan sauce.
- 8
Garnish with cilantro and a lime wedge. Serve immediately.
Tools you’ll need
- large skillet (12-inch preferred)
- cutting board
- chef's knife
- paper towels
- wooden spoon
- bowls for serving
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