Garlic Shrimp Rice Bowl
Fast-cooked shrimp with garlic and lime over warm rice, topped with avocado and fresh cilantro. A bright, satisfying weeknight dinner ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 cups cooked white or brown rice
- ¾ lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 whole lime
- 2 tbsp olive oil
- 1 pinch to taste salt and pepper
- ¼ cup fresh cilantro, chopped (or avocado, red onion, sriracha)
Instructions
- 1
Divide rice between two bowls and set aside.
- 2
Pat shrimp dry with a paper towel. Season generously with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Add shrimp and cook without stirring for 90 seconds until bottoms turn pink.
- 5
Stir shrimp and add minced garlic. Cook 60 seconds until fragrant and shrimp are opaque.
- 6
Squeeze lime juice over shrimp and toss gently. Remove from heat.
- 7
Top rice bowls with shrimp and drizzle with pan juices. Garnish with cilantro.
Tools you’ll need
- two serving bowls
- large skillet (10–12 inch)
- wooden spoon or spatula
- paper towels
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