Garlic Shrimp with Rice and Salad
Juicy garlicky shrimp served over fluffy rice with a bright, crunchy cabbage salad. A quick and satisfying meal that comes together in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups cooked rice
- 2 cups purple cabbage, shredded
- 1 cup cherry tomatoes, halved
Instructions
- 1
In a large skillet, heat 2 tbsp olive oil over medium-high. Add 4 minced garlic cloves and cook until fragrant, about 1 minute.
- 2
Add 1 lb shrimp in a single layer. Cook until pink and opaque, about 2-3 minutes per side. Remove from heat and squeeze 1 lemon wedge over the shrimp.
- 3
In a bowl, toss 2 cups shredded purple cabbage with 1 cup halved cherry tomatoes, 1 tbsp olive oil, and a pinch of salt. Add a squeeze of lemon if desired.
- 4
Serve the garlic shrimp over 2 cups cooked rice with the cabbage salad on the side. Garnish with fresh parsley if you have it.
Tools you’ll need
- large skillet
- mixing bowl
- knife
- cutting board
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