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A vibrant Garlic Butter Shrimp Bowl topped with fresh herbs and lemon wedges over a bed of jasmine rice.
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Garlic Butter Shrimp Bowl with Herb Rice

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 555kcal

Ingredients

  • 1.5 cups dry Jasmine rice
  • 2.25 cups low -sodium chicken broth
  • 1 lb large shrimp, peeled and deveined
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil
  • 5 cloves garlic , minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Rinse the Jasmine rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.
  • In a medium saucepan, combine the chicken broth and 1 tablespoon of butter; bring to a boil.
  • Stir in the rinsed rice, reduce heat to low, cover tightly, and simmer for 15 minutes or until liquid is fully absorbed.
  • While the rice is cooking, pat the shrimp thoroughly dry with paper towels and season both sides with salt and pepper.
  • Heat the olive oil in a large skillet over medium-high heat and add the shrimp in a single layer to sear for 2 minutes per side until pink and opaque.
  • Transfer the seared shrimp to a clean plate and set aside.
  • Reduce the skillet heat to medium and add the remaining 4 tablespoons of butter, minced garlic, and red pepper flakes to the pan.
  • Sauté for 60 seconds until the garlic is aromatic and the butter is slightly foamy, ensuring the garlic does not brown too deeply.
  • Return the shrimp to the skillet and add the lemon juice and half of the chopped parsley; toss to coat the shrimp in the garlic butter sauce for 1 minute.
  • Remove the rice from heat, fluff with a fork, and stir in the remaining parsley and the chopped chives until evenly distributed.
  • Divide the herb rice into four serving bowls, top each with equal portions of garlic butter shrimp, and spoon the remaining pan sauce over the top.