Garlic Butter Shrimp Rice Bowls
A satisfying meal featuring tender shrimp in rich garlic butter, served over warm rice with corn, avocado, and fresh toppings. Perfect for busy weeknights.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 pound raw shrimp, peeled Fresh shrimp preferred, can substitute with frozen.
- 3 cups cooked rice Any type of cooked rice works well.
- 3 tablespoons butter Can use non-dairy substitute for a dairy-free version.
- 3 cloves garlic, minced Be careful not to overcook to avoid bitterness.
- 1 tablespoon lemon juice Brightens flavors.
- 1 cup corn (fresh, frozen, or canned) Any variety can be used.
- 1 whole avocado, sliced Can be swapped with Greek yogurt for a lighter option.
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped Garnish with additional herbs if desired.
- Salt and pepper, to taste Season throughout cooking for flavor.
Instructions
Cooking the Shrimp
- In a large skillet, melt the butter over medium heat until it foams slightly.
- Add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden.
- Stir in the shrimp, seasoning with salt and pepper. Cook for 2 to 3 minutes on each side until the shrimp turn pink and opaque.
- Remove the skillet from the heat and stir in the lemon juice and chopped parsley.
Assembling the Bowls
- Divide the cooked rice into serving bowls.
- Top each bowl with the garlic butter shrimp, followed by corn, slices of avocado, and halved cherry tomatoes.
Notes
Serve immediately, drizzling any remaining garlic butter sauce over the top for added flavor. If storing leftovers, refrigerate in an airtight container for up to 2 days.