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Mediterranean Creamy Garlic Butter Shrimp Bowl with Herb Rice

A quick and delicious dish combining creamy garlic butter shrimp with fragrant herb rice, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Opt for large or jumbo shrimp for a more satisfying bite.
  • 4 tablespoons unsalted butter
  • 5 cloves garlic, minced Use fresh minced garlic for the best flavor.
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice Adjust according to taste.
  • to taste Salt and pepper
For the Rice
  • 1 cup jasmine rice Rinse under cold water until the water runs clear.
  • 2 cups vegetable broth Used to cook the rice.
  • 1 tablespoon fresh parsley, chopped For seasoning the rice.
  • 1 tablespoon fresh dill, chopped For additional flavor.
  • as needed Lemon wedges for garnish Enhances the presentation.

Method
 

Cooking the Rice
  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, bring vegetable broth to a boil.
  3. Add the rice, reduce heat to low, cover, and simmer for 15 minutes, until the rice is tender and the broth is absorbed.
  4. Fluff with a fork and stir in chopped parsley and dill.
Sautéing the Shrimp
  1. In a large skillet, melt the butter over medium heat.
  2. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown the garlic.
  3. Add the shrimp and sprinkle with paprika, salt, and pepper.
  4. Cook for approximately 2-3 minutes on each side until the shrimp are pink and opaque.
Creating the Sauce
  1. Lower the heat and pour in the heavy cream and lemon juice.
  2. Stir everything together and let it simmer for a couple of minutes, allowing the sauce to thicken slightly.
Assembling the Bowl
  1. Serve the creamy garlic shrimp over a bed of herb-infused rice.
  2. Garnish with lemon wedges and additional herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to revive the sauce. Can be frozen for up to a month.