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–+ servings
Delicious creamy garlic butter shrimp bowl topped with fresh herbs

Creamy Garlic Butter Shrimp Bowl

A quick and comforting meal featuring tender shrimp in a garlicky, lemony cream sauce served over rice.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the rice
  • 1 cup rice (white or brown)
  • 2 cups water or broth Use broth for more flavor.
For the shrimp
  • 1 pound shrimp, peeled and deveined Pat dry for best sear if frozen.
  • 3 tablespoons butter Do not let it brown.
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream Use half-and-half for a lighter sauce.
  • 1 tablespoon lemon juice Can substitute lime for a brighter finish.
  • Salt and pepper to taste
  • Fresh herbs (parsley or cilantro) for garnish

Method
 

Preparation
  1. Rinse the rice until the water runs clear. Cook with 2 cups water or broth following the package directions. Keep covered and let it steam while you make the shrimp so it stays fluffy.
  2. Warm a large skillet over medium heat. Add the butter and let it melt. Don’t let it brown.
Cooking
  1. Add the minced garlic and stir for about 1 minute until fragrant. Keep the garlic moving so it doesn’t burn.
  2. Lay the shrimp in a single layer. Season with salt and pepper. Cook 2 to 3 minutes per side until they turn pink and opaque. Remove any shrimp that finish early to avoid overcooking.
  3. Pour in the heavy cream and lemon juice. Stir, lower the heat, and simmer gently for 2 to 3 minutes until the sauce thickens slightly. Taste and adjust salt and pepper.
  4. Spoon the rice into bowls, top with the shrimp, and spoon the sauce over everything. Scatter chopped parsley or cilantro and serve right away.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 9gSodium: 600mgFiber: 2gSugar: 1g

Notes

Serve over a mound of rice in shallow bowls. Add a wedge of lemon, toasted breadcrumbs, or sliced scallions for texture. Refrigerate leftovers in an airtight container within two hours. Use within 2 days for best texture and safety. To reheat, do so gently over low heat, adding a splash of water or broth if needed.

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