This creamy garlic butter shrimp bowl is a real treat! Juicy shrimp cooked in a rich garlic butter sauce, served over fluffy herb rice that adds a fresh touch. Yum!
Honestly, who can resist shrimp swimming in creamy goodness? I love how quick it is to prepare, making dinner feel special without all the fuss. Perfect for impressing friends or treating yourself!
Key Ingredients & Substitutions
Shrimp: Large shrimp are perfect for this dish—they cook quickly and have a nice texture. If shrimp isn’t available, try using chicken breast cut into bite-sized pieces for a similar effect.
Herb Rice: Basmati or jasmine rice gives a lovely fragrant base. If you’re short on time, pre-cooked rice works too! Just heat it up and mix in the herbs to save time.
Heavy Cream: This makes the sauce rich and creamy, but if you want a lighter option, use half-and-half or canned coconut milk for a different flavor twist.
Butter: Unsalted butter allows you to control the saltiness better. I sometimes mix in garlic-flavored butter for an extra kick!
What’s the Best Way to Cook Shrimp Just Right?
Cooking shrimp may seem tricky, but with a few tips, you can nail it! Start by ensuring your shrimp are completely thawed and patted dry. This helps them sear nicely. Here’s how to cook them perfectly:
- Heat your skillet until it’s hot, then add oil or butter. This quick cooking method keeps the shrimp juicy.
- Once added, give them about 2 minutes on one side before flipping. You’ll know they’re done when they turn pink and opaque.
- Don’t crowd the skillet! Cook in batches if necessary to achieve that nice, crispy edge.
How to Make Creamy Garlic Butter Shrimp Bowl With Herb Rice
Ingredients You’ll Need:
For the Herb Rice:
- 1 cup basmati or jasmine rice
- 2 cups water or chicken broth
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- Salt, to taste
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream
- Juice of 1/2 lemon (plus extra lemon slices for garnish)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives or green onions, chopped
How Much Time Will You Need?
This delightful dish will take about 30 minutes in total—15 minutes for prep and cooking the rice, and another 15 minutes to prepare the shrimp and sauce. It’s a quick and satisfying meal you can whip up 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. In a medium saucepan, bring the 2 cups of water or chicken broth to a boil. Once boiling, add the rice along with a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the rice is tender. After it’s done, take it off the heat and let it sit, covered, for 5 minutes. Finally, fluff it with a fork and mix in the chopped parsley and cilantro. Set aside and keep warm.
2. Prepare the Shrimp:
While the rice is cooking, pat the shrimp dry and season them with salt and black pepper. Heat olive oil or 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes on each side, or until they turn pink and are opaque. Once cooked, remove the shrimp from the skillet and set aside.
3. Make the Creamy Garlic Butter Sauce:
In the same skillet, lower the heat to medium and add the remaining 4 tablespoons of butter. Once melted, add the minced garlic along with crushed red pepper flakes if desired. Sauté for about 1 minute, or until the garlic is fragrant. Next, stir in the heavy cream and lemon juice, simmering for 2-3 minutes until the sauce thickens slightly. Finish by adding chopped parsley and chives.
4. Combine Shrimp and Sauce:
Return the shrimp to the skillet and gently toss them to coat with the creamy garlic butter sauce. Heat through for another 1-2 minutes, ensuring the shrimp are well combined with the sauce.
5. Assemble the Bowl:
To serve, plate a portion of the herb rice alongside a generous helping of the creamy garlic butter shrimp. To make it extra special, garnish with lemon slices and any remaining fresh herbs you like.
6. Serve Immediately:
Enjoy your delicious, creamy garlic butter shrimp bowl with herb rice while it’s warm! Perfect for a comforting dinner or impressing guests with a tasty meal.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them completely before cooking. The best way to thaw shrimp is by placing them in the refrigerator overnight or putting them in a sealed bag and submerging it in cold water for about 20-30 minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or use full-fat coconut milk for a dairy-free version. Just be aware that the flavor may slightly differ!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat to avoid overcooking the shrimp. You can also add a splash of cream or broth to freshen up the sauce.
Can I Make This Dish Spicier?
Absolutely! Increase the amount of crushed red pepper flakes or add a dash of hot sauce to the garlic butter sauce for an extra kick. Just be mindful of adjusting the spice level according to your taste!
