Lemon Shrimp Butter Rice Bowl
A quick and flavorful Lemon Shrimp Butter Rice Bowl with fluffy butter rice, perfect for a 20-minute dinner.
Equipment
- 1 Large Skillet
- 1 Medium Saucepan
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups white rice
- 1/4 cup unsalted butter
- 2 cloves garlic minced
- 1 lemon juiced
Seasonings
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
Preparation
- Clean and devein the shrimp. Pat them dry with a paper towel and season with salt and pepper.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until they are pink and opaque, about 3-4 minutes per side.
Cook the Rice
- While the shrimp cooks, melt the remaining butter in a medium saucepan. Add the rice and stir to coat each grain with butter. Add 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and fluffy, about 15-18 minutes.
Assemble the Bowl
- Once the rice is ready, fluff it with a fork and divide it into bowls. Top each bowl with the cooked shrimp and a squeeze of lemon juice. Garnish with optional red pepper flakes if desired.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Notes
Pro Tips: Use fresh shrimp for the best flavor and texture. Ingredient Substitutions: Olive oil can replace butter for a lighter dish. How to Serve: Pair with a side salad for a complete meal. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prep the shrimp and rice separately, then combine when ready to serve.