Garlic Shrimp Rice Bowl
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Juicy garlic butter shrimp piled over rice with a quick drizzle and fresh herbs. A fast, satisfying, high-protein bowl ready in about 20 minutes.
By Mia HartwellUpdated September 16, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Juicy garlic butter shrimp over rice
- 30g of protein per serving
- Ready in about 20 minutes
- A fast, satisfying high-protein bowl
Garlic Shrimp Rice Bowl
20 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 420kcal
- Protein
- 30g
- Carbs
- 44g
- Fat
- 13g
- Fiber
- 2g
- Sugar
- 2g
Step-by-Step Instructions
- 1
Pat the shrimp dry and season with salt, pepper, and paprika.
- 2
Heat the olive oil and 1 tbsp butter in a skillet over medium-high. Cook the shrimp 1 to 2 minutes per side, just until pink and opaque, then remove.
- 3
Lower the heat to medium, melt the remaining butter, and cook the garlic and red pepper flakes for 1 minute.
- 4
Return the shrimp, add the lemon juice, and toss to coat.
- 5
Spoon over bowls of rice and garnish with parsley and green onion.
Pro Tips for the Best Results
- Do not overcook the shrimp. They are done as soon as they turn pink and curl into a C.
- Pat the shrimp dry so they sear instead of steam.
- Cook the garlic after lowering the heat so it does not burn.
- Use brown rice or cauliflower rice to change up the base.
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How to Cook Garlic Shrimp Rice Bowl
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Sear the shrimp briefly
Pat the shrimp dry, season, and sear just until pink and curled into a loose C, then remove them. Shrimp overcook in seconds, so it is better to pull them early.
Build the garlic butter
Lower the heat and cook the garlic in butter just until fragrant, being careful not to burn it. A squeeze of lemon brightens the rich butter.
Assemble the bowl
Return the shrimp to coat in the garlic butter, then spoon over rice and finish with fresh herbs. Use the base you like, from white or brown rice to cauliflower rice.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 2 to 3 days. Reheat the shrimp gently so they do not overcook.
Serving Suggestions
This garlic shrimp rice bowl pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen shrimp?+
Yes. Thaw and pat dry first so they sear and the garlic butter clings.
How do I know shrimp are done?+
They turn pink and opaque and curl into a loose C, usually 1 to 2 minutes per side. A tight O means overcooked.
Is it good for meal prep?+
Yes. Store the shrimp and rice for up to 3 days. Shrimp are best within a couple of days.
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