Description

This Creamy Garlic Butter Shrimp Bowl with Herb Rice combines tender shrimp in a rich garlic butter sauce served over fluffy herb-infused rice. It’s a quick, comforting, and flavorful meal perfect for any occasion.

Ingredients

1 lb large shrimp, peeled and deveined

2 tablespoons unsalted butter

1 tablespoon olive oil

4 cloves garlic, minced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1 teaspoon lemon juice

Salt and black pepper to taste

1/4 teaspoon red pepper flakes (optional)

2 tablespoons chopped fresh parsley

For the Herb Rice:

1 cup long-grain white rice

2 cups water or vegetable broth

1 tablespoon olive oil or butter

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 cup chopped fresh herbs (parsley, chives, or dill)

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Instructions

In a medium saucepan, combine rice, water (or broth), olive oil, thyme, basil, and salt. Bring to a boil, reduce to low, cover, and simmer for 15-18 minutes until rice is tender. Remove from heat and stir in fresh herbs. Set aside.
While the rice is cooking, heat butter and olive oil in a large skillet over medium heat.
Add garlic and sauté for 30 seconds until fragrant.
Add shrimp to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until shrimp turn pink and opaque.
Pour in heavy cream and stir in Parmesan cheese. Simmer for 1-2 minutes until slightly thickened.
Stir in lemon juice and chopped parsley. Adjust seasoning as needed.
Spoon herb rice into bowls and top with creamy garlic butter shrimp. Serve immediately.

Notes

For a dairy-free version, substitute heavy cream with coconut cream or a plant-based cream alternative.

If using frozen shrimp, thaw them thoroughly before cooking.

You can use brown rice instead of white rice, but adjust the cooking time and liquid ratio.

Feel free to add vegetables such as spinach, bell peppers, or zucchini for extra flavor and nutrition.

Leftover shrimp and rice can be stored in separate airtight containers. Shrimp lasts 2 days in the fridge, while rice stays fresh for 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 30g
Cholesterol: 220mg