Garlic Shrimp Bowl
A quick and delicious meal featuring succulent shrimp sautéed in garlic sauce, served over fluffy rice with a hint of lemon.
Ingredients
Shrimp and Sauce
- 1 pound shrimp, peeled and deveined Frozen shrimp can be used as a more economical option.
- 2 tablespoons olive oil For cooking the shrimp.
- 4 cloves garlic, minced Fresh garlic preferred for better flavor.
- 1 teaspoon paprika For flavor; can substitute with cayenne for heat.
- Salt and pepper to taste
- 1/2 cup heavy cream Can be replaced with coconut milk for a lighter version.
- 1 tablespoon lemon juice Adds brightness to the dish.
- Chopped parsley for garnish Adds freshness and color.
Base
- 2 cups cooked rice Use long-grain white rice, jasmine, or basmati.
Instructions
Preparation
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 4 minced cloves of garlic to the skillet and sauté for about 1 minute until fragrant.
- Add 1 pound of shrimp, 1 teaspoon of paprika, and salt and pepper to taste. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
- Reduce heat and stir in 1/2 cup of heavy cream and 1 tablespoon of lemon juice. Let it simmer for a couple of minutes to meld the flavors.
Serving
- Spoon the shrimp mixture over 2 cups of cooked rice and garnish with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for 2-3 days. For freezing, store in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2g
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