Description
This Creamy Garlic Butter Shrimp Bowl with Herb Rice is a quick and flavorful seafood dish perfect for a weeknight dinner. Succulent shrimp are seared in butter and olive oil, then bathed in a luscious garlic butter cream sauce. Served over fluffy white rice and garnished with fresh parsley, cilantro, cherry tomatoes, and a kick of chili flakes, this bowl offers a vibrant combination of creamy, savory, and fresh flavors in just 25 minutes.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined with tails on
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili flakes or 1 small fresh chili, finely chopped
Sauce and Cooking Fats
- 2 tablespoons butter
- 2 teaspoons olive oil
- 3 cloves garlic, finely minced
- 2 tablespoons heavy cream
Rice and Garnishes
- 2 cups cooked white rice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 cup cherry tomatoes, halved
Instructions
- Season the Shrimp: Pat the shrimp dry thoroughly with paper towels to ensure a good sear. Season evenly with salt, black pepper, and a pinch of chili flakes or fresh chili to add a balanced heat.
- Sear the Shrimp: Heat 2 tablespoons of butter and 2 teaspoons of olive oil in a large skillet over medium-high heat. Place the shrimp in a single layer and cook for 2 to 3 minutes on each side until they turn pink and develop a slight char. Remove shrimp from skillet and set aside to keep warm.
- Sauté Garlic: Reduce the heat to medium. If necessary, add a bit more butter to the skillet. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned to release its flavor without bitterness.
- Make the Cream Sauce: Stir in 2 tablespoons of heavy cream into the garlic, letting it simmer gently for 1 to 2 minutes until it thickens slightly, creating a rich, creamy base for the shrimp sauce.
- Combine Shrimp and Sauce: Return the cooked shrimp to the skillet and toss gently to coat them evenly in the garlic butter cream sauce. Continue to cook for another minute to blend flavors, then remove from heat.
- Assemble the Bowl: Spoon 2 cups of cooked white rice into serving bowls. Top the rice with the creamy garlic butter shrimp, ensuring some sauce drizzles over the rice for extra flavor.
- Garnish and Serve: Sprinkle the bowls with fresh parsley, cilantro, and halved cherry tomatoes. Add extra chili flakes or fresh chili if desired for more heat. Serve hot and enjoy!
Notes
- Use peeled and deveined shrimp with tails on for the best texture and presentation.
- Drying the shrimp before seasoning ensures they sear properly, creating a nice crust instead of steaming.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
- If fresh herbs are unavailable, dried parsley and cilantro can be used, but reduce quantities since dried herbs are more concentrated.
- Serve immediately to enjoy the shrimp at their juiciest and the sauce at its creamiest.
