Creamy Garlic Butter Shrimp Bowl with Herb Rice

Prep time: 15 mins | Cook time: 20 mins | Servings: 4

This recipe features succulent shrimp seared to perfection and tossed in a rich garlic butter cream sauce, served over fluffy rice infused with fresh herbs and lemon zest. It makes for a restaurant-quality dinner that comes together in under 40 minutes.

🛒 Ingredients

For the Herb Rice

[ ] 1 ½ cups Jasmine or Basmati rice (uncooked)

[ ] 3 cups Chicken or Vegetable broth (low sodium)

[ ] 1 tbsp Unsalted butter

[ ] 1 tsp Dried thyme (or oregano)

[ ] ½ tsp Garlic powder

[ ] ¼ cup Fresh parsley, finely chopped

[ ] ¼ cup Fresh cilantro or dill (optional), chopped

[ ] 1 tsp Lemon zest

[ ] Salt to taste

For the Shrimp & Sauce

[ ] 1 lb (450g) Large shrimp, peeled and deveined (tail-on or off)

[ ] 1 tbsp Olive oil

[ ] 3 tbsp Unsalted butter, divided

[ ] 5 cloves Garlic, minced

[ ] ½ cup Heavy cream (or half-and-half)

[ ] ¼ cup Parmesan cheese, grated

[ ] 1 tbsp Lemon juice (freshly squeezed)

[ ] 1 tsp Paprika (smoked or sweet)

[ ] ½ tsp Red pepper flakes (optional, for heat)

[ ] Salt and Black pepper to taste

[ ] Optional Veggie Add-in: 2 cups fresh spinach or steamed broccoli

👩‍🍳 Instructions

Step 1: Make the Herb Rice

Rinse: Rinse the rice under cold water until the water runs clear.

Simmer: In a medium saucepan, combine the rice, broth, 1 tbsp butter, dried thyme, and garlic powder. Bring to a boil.

Steam: Reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes (or until water is absorbed).

Fluff: Remove from heat and let sit covered for 5 minutes. Remove lid, fluff with a fork, and stir in the fresh herbs (parsley/cilantro) and lemon zest. Season with salt if needed.

Step 2: Sear the Shrimp

Season: Pat the shrimp dry with paper towels (crucial for a good sear). Toss them in a bowl with paprika, salt, and black pepper.

Sear: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.

Cook: Add shrimp in a single layer. Cook for 1–2 minutes per side until pink and opaque. Do not overcook. Remove shrimp from the pan and set aside.

Step 3: Make the Creamy Garlic Sauce

Sauté Aromatics: In the same skillet (don't wipe it out, keep the flavor!), add the remaining 2 tbsp butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 30–60 seconds until fragrant (careful not to burn the garlic).

Simmer: Lower the heat to medium. Pour in the heavy cream and lemon juice. Stir and let simmer gently for 2 minutes until slightly thickened.

Cheese: Stir in the parmesan cheese until melted and smooth. Taste and add salt/pepper if needed.

Optional Veggies: If using fresh spinach, toss it in now and stir until wilted (about 1 minute).

Step 4: Combine and Serve

Combine: Add the cooked shrimp back into the pan with the sauce. Toss gently to coat and warm through.

Assemble: Scoop a generous portion of Herb Rice into a bowl. Top with the creamy shrimp and extra sauce.

Garnish: Top with a lemon wedge and extra fresh parsley.

💡 Tips & Variations

Dairy-Free Option: Substitute heavy cream with full-fat coconut milk and use olive oil instead of butter. Omit cheese or use nutritional yeast.

Lower Calorie: Skip the heavy cream and use a splash of pasta water or extra chicken broth mixed with a tsp of cornstarch for a lighter garlic butter sauce.

Vegetables: This bowl works great with roasted asparagus, zucchini, or cherry tomatoes.

Spice Level: If you like it Cajun style, add 1 tsp of Cajun seasoning to the shrimp before searing.

🥡 Storage

Refrigerator: Store rice and shrimp in separate airtight containers for up to 3 days.

Reheating: Reheat gently in a skillet with a splash of water or broth to prevent the cream sauce from breaking. Avoid microwaving shrimp on high power as they can become rubbery.