This creamy garlic butter shrimp bowl is a real treat! The shrimp are tender and packed with flavor, swimming in a rich butter sauce with a hint of garlic. Yum!
Pair it with fluffy herb rice for a delightful combo that feels fancy but is super easy to make. I love how it brightens my weeknight dinners! 🌿🍤
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for this recipe as they hold up well in the sauce. If shrimp isn’t available, you can use scallops or even chicken pieces. Just adjust the cooking time as needed.
Butter: Unsalted butter adds a nice richness. You could use olive oil for a lighter option, but butter really gives that classic creamy flavor.
Garlic: Fresh garlic is key for the best taste. If you have garlic powder, you can substitute but use much less—about 1/4 teaspoon—for every clove.
Heavy cream: For a lighter version, half-and-half or even coconut milk can work, but the cream gives a nice thickness that makes the sauce luxurious.
Rice: Long grain white rice is traditional, but feel free to swap in brown rice or quinoa for a healthier twist. Just remember those may need longer cooking times.
How Do I Ensure My Shrimp Are Perfectly Cooked?
Cooking shrimp just right can be tricky. The key is to be attentive and quick! Here’s how to nail it:
- Start by thawing the shrimp fully if they are frozen. Pat them dry to help them sear nicely.
- Cook them in a hot skillet in a single layer. This ensures even cooking; don’t overcrowd the pan!
- Cook for about 2 minutes on one side. When they turn pink and opaque, it’s time to flip. You want to avoid overcooking to keep them tender.
- Keep an eye on the color change—once they look fully cooked, take them off the heat to avoid rubbery shrimp!
Creamy Garlic Butter Shrimp Bowl With Herb Rice
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth or white wine (optional, for deglazing)
- 1 tbsp fresh parsley, finely chopped (plus extra for garnish)
- 1/2 tsp paprika
- Salt and pepper to taste
For the Rice:
- 1 cup long grain white rice
- 2 cups water or chicken broth (for cooking rice)
- 2 tbsp fresh herbs for rice (parsley, cilantro, or dill), chopped
For the Garnish:
- 1 medium tomato, diced (optional, for side garnish)
How Much Time Will You Need?
This recipe takes approximately 30-35 minutes, including 15 minutes for cooking rice and 15-20 minutes for preparing the shrimp and sauce. It’s a quick, satisfying meal for any night of the week!
Step-by-Step Instructions:
1. Cook the Herb Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from being too sticky. In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the rinsed rice and a pinch of salt, then reduce to a simmer, cover, and let it cook for about 15 minutes or until the water is absorbed and the rice is tender. Once cooked, fluff with a fork and stir in your chopped fresh herbs. Set aside and keep warm.
2. Prepare the Shrimp:
While the rice is cooking, pat the shrimp dry with paper towels to ensure they sear nicely. Lightly season them with salt, pepper, and paprika for flavor.
3. Cook the Shrimp:
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant—be careful not to burn it! Next, add the seasoned shrimp in a single layer. Allow them to cook for about 2 minutes without moving them, then flip and cook for another 1-2 minutes until they are pink and opaque.
4. Create the Sauce:
If you want extra flavor, you can deglaze the pan by adding chicken broth or white wine at this point, scraping up any brown bits at the bottom. This adds a nice depth to the sauce! Reduce the heat to low and stir in the heavy cream and chopped parsley. Let the sauce simmer gently for about 2-3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
5. Assemble the Bowl:
To serve, place a generous scoop of the herb-flavored rice in a bowl, then spoon the creamy garlic butter shrimp over the top. Drizzle with any extra sauce, and garnish with additional parsley and diced tomato if you like for a fresh touch.
6. Enjoy!
Dig in and savor every bite! This meal pairs beautifully with a side of crisp green salad or steamed vegetables, completing a lovely dinner.
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can be used! Just be sure to thaw them beforehand. You can do this by placing them in the fridge overnight or quickly thawing them in a sealed bag submerged in cold water for about 15 minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even coconut milk. Just keep in mind that the sauce may not be as thick, but it will still be delicious!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of water or broth to help loosen the sauce if it thickens too much.
Can I Add Vegetables to This Dish?
Absolutely! Feel free to toss in some spinach, cherry tomatoes, or bell peppers while cooking the shrimp. Just add them to the pan a few minutes before the shrimp are done cooking to keep them fresh and vibrant.