Garlic Butter Shrimp Bowls
A quick and delicious weeknight dinner featuring garlic butter shrimp served with lemony rice and a fresh cucumber salad.
Servings: 3 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined (fresh or thawed)
- 3-4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 whole lemon (zest and juice)
- 1-1.5 cups cooked rice (leftover rice is perfect)
- 1 whole cucumber, sliced
- to taste salt and black pepper
- Optional: chopped parsley, chili flakes, grated parmesan, or feta
Instructions
Cooking
- Start cooking the rice if you're preparing it from scratch. If using leftovers, set them aside.
- Pat the shrimp dry with paper towels to ensure they sear well.
- In a large skillet, warm butter and olive oil over medium heat.
- Add minced garlic to the skillet and sauté for about 30 seconds.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and curl up.
- Finish by adding lemon zest and juice to the skillet and stir well.
Cucumber Salad
- In a bowl, toss the sliced cucumber with a pinch of salt, a squeeze of lemon juice, and olive oil.
- For added flavor, mix in yogurt or vinegar if desired.
Notes
Shrimp is best consumed fresh on the first day. Store shrimp, rice, and salad separately to prevent sogginess. Cooked rice can be frozen for later use.