If you’re craving a fresh, fast, and flavor-packed meal, this Garlic Butter Shrimp & Rice Bowl with Lemon Herb Drizzle is calling your name. This dish brings together juicy shrimp bathed in a garlicky butter sauce, fluffy jasmine rice, and a zesty, herby drizzle that ties it all together. It’s elegant enough for dinner guests and easy enough for a weeknight dinner.
Why You’ll Love This Recipe
Simple Ingredients
This recipe uses easy-to-find, wholesome ingredients. No hard-to-pronounce sauces or exotic spices—just kitchen staples that work magic when combined.
Fast & Easy
The whole meal comes together in under 30 minutes, making it a go-to for busy weeknights or lazy weekends when you still want something homemade and delicious.
Bursting with Fresh Flavors
With a balance of buttery richness, garlicky depth, citrusy zing, and fresh herbs, every bite is bright and satisfying.
Ingredients Breakdown
Shrimp Ingredients
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1 lb large shrimp, peeled and deveined
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3 tablespoons unsalted butter
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4 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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1/2 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper to taste
Rice Base
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2 cups cooked jasmine or basmati rice
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1 tablespoon fresh parsley, chopped
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1 teaspoon lemon zest
Lemon Herb Drizzle
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1/4 cup olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1 tablespoon honey
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1 tablespoon chopped fresh dill
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1 tablespoon chopped fresh parsley
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Salt and pepper to taste
Kitchen Tools You’ll Need
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Large skillet or sauté pan
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Mixing bowls
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Whisk
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Measuring spoons and cups
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Knife and cutting board
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Citrus zester
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Rice cooker or pot for rice
Preparation Steps
Step 1: Prepare the Rice
Start by cooking the jasmine or basmati rice. If using a rice cooker, follow your machine’s instructions. For stovetop cooking:
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Rinse 1 cup of rice under cold water until the water runs clear.
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In a pot, combine rinsed rice with 2 cups of water and a pinch of salt.
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Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
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Fluff with a fork and stir in lemon zest and chopped parsley.
Step 2: Make the Lemon Herb Drizzle
While the rice is cooking:
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In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, dill, parsley, salt, and pepper.
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Taste and adjust seasoning as needed.
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Set aside or refrigerate until ready to use.
Step 3: Sauté the Shrimp
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Pat the shrimp dry with paper towels.
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In a large skillet, heat the olive oil and butter over medium heat.
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Add garlic and sauté for 1 minute until fragrant.
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Add the shrimp in a single layer, sprinkle with smoked paprika, salt, pepper, and red pepper flakes if using.
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Cook for 2–3 minutes per side until pink and opaque.
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Remove from heat.
Step 4: Assemble the Bowls
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Divide the cooked rice into serving bowls.
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Top each bowl with garlic butter shrimp.
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Drizzle generously with the lemon herb sauce.
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Garnish with extra parsley or lemon wedges if desired.
Cooking Tips for Perfect Shrimp
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Don’t overcook: Shrimp cook fast—once they turn pink and curl, they’re done.
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Use fresh or frozen: Either works, but thaw frozen shrimp thoroughly and pat dry for best results.
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Season at the right time: Add garlic early to infuse the oil and butter, but keep an eye to avoid burning it.
Customization Ideas
Make it Spicy
Add more crushed red pepper flakes or a splash of hot sauce to the butter sauce for a fiery kick.
Add Veggies
Stir-fry some bell peppers, zucchini, or baby spinach in the skillet before adding shrimp for a veggie boost.
Try Different Grains
Quinoa, brown rice, or cauliflower rice can sub in for a lighter or gluten-free option.
Nutritional Benefits
This dish hits all the right notes: protein from shrimp, carbs from rice, and healthy fats from olive oil. It’s gluten-free and can be dairy-free by swapping out butter for more olive oil or a vegan alternative.
What to Serve with It
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A crisp green salad with vinaigrette
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Garlic bread or pita
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Grilled asparagus or steamed broccoli
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Chilled white wine or sparkling water with lemon
How to Store & Reheat Leftovers
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Storage: Store leftovers in airtight containers in the fridge for up to 3 days.
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Reheat: Reheat gently on the stove or microwave. Add a splash of water or drizzle to rehydrate the rice.
Meal Prep Friendly
You can easily double this recipe and keep individual components (rice, shrimp, drizzle) in separate containers for easy grab-and-go lunches.
Kid-Friendly Adaptations
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Skip the red pepper flakes.
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Swap garlic for a mild seasoning if preferred.
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Serve deconstructed for picky eaters (shrimp, rice, drizzle on the side).
Common Mistakes to Avoid
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Using wet shrimp: Always pat shrimp dry before cooking to avoid steaming instead of searing.
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Overcooking garlic: Burnt garlic can turn bitter fast.
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Adding drizzle while shrimp are hot: Add drizzle just before serving to preserve fresh flavors.
Conclusion
This Garlic Butter Shrimp & Rice Bowl with Lemon Herb Drizzle is the perfect combo of comfort and freshness. It’s easy to make, full of flavor, and endlessly adaptable to your tastes. Whether you’re whipping this up for a weeknight dinner or impressing guests on the weekend, it’s sure to be a favorite. The juicy shrimp, the citrusy herb drizzle, and that fluffy bed of rice—it’s like a hug in a bowl.
FAQs
1. Can I use pre-cooked shrimp?
Yes, but be careful not to overcook them—just warm through in the butter and garlic.
2. What can I use instead of dill?
Fresh basil or chives work well if dill isn’t your thing.
3. Is this recipe gluten-free?
Yes, as long as your Dijon mustard is gluten-free.
4. Can I make this ahead of time?
Yes! Prep everything separately and assemble just before serving.
5. What’s the best way to reheat this dish?
Microwave with a splash of water or gently heat in a skillet. Add extra drizzle to refresh flavors.
Print
Garlic Butter Shrimp & Rice Bowls with Lemon Herb Drizzle
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Quick and flavorful garlic butter shrimp served over rice, topped with a bright lemon herb drizzle — perfect for a weeknight dinner!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups cooked jasmine or basmati rice
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
For Lemon Herb Drizzle:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Sauté garlic in butter and olive oil.
- Add shrimp, paprika, red pepper flakes, salt, and pepper. Cook until pink.
- Whisk together lemon herb drizzle ingredients in a small bowl.
- Serve shrimp over cooked rice. Drizzle with lemon herb sauce and garnish with parsley and lemon zest.
Notes
- Use pre-cooked shrimp for a faster version.
- Swap rice for quinoa or cauliflower rice if preferred.
- Adjust spice level by increasing or omitting crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 2g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 190mg
Keywords: shrimp rice bowl, garlic shrimp, lemon herb drizzle, quick shrimp dinner, seafood recipes
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