Garlic Shrimp Bowl Dinner (Printable)
Garlicky sauteed shrimp on rice with fresh veggies and lime - quick, flavorful weeknight dinner.
# What You Need:
→ Shrimp & Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 3 cloves garlic, minced
03 - 2 tbsp olive oil
04 - 1 tbsp lemon juice
05 - 1/2 tsp paprika
06 - 1/4 tsp crushed red pepper flakes
07 - Salt and black pepper, to taste
→ Rice
08 - 2 cups cooked white or brown rice
→ Vegetables & Toppings
09 - 1 cup cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1 cup cucumber, sliced
12 - 1/4 cup red onion, thinly sliced
13 - 2 tbsp fresh cilantro or parsley, chopped
14 - 1 lime, cut into wedges
# Directions:
01 - In a medium bowl, combine the shrimp with minced garlic, olive oil, lemon juice, paprika, crushed red pepper flakes, salt, and black pepper. Toss until evenly coated and let marinate for 10 minutes.
02 - While the shrimp marinates, cook the rice according to package instructions if not already prepared. Fluff with a fork and set aside.
03 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and sauté for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat.
04 - Divide the cooked rice evenly among 4 bowls. Arrange the sautéed shrimp, halved cherry tomatoes, sliced avocado, cucumber, and red onion over each bed of rice.
05 - Sprinkle chopped cilantro or parsley over each bowl. Serve immediately with lime wedges on the side.
# Expert Suggestions:
01 -
- It comes together in thirty minutes flat, which means you can cook it even on the nights you are tempted to order takeout.
- The marinade doubles as a cooking sauce, so every bite of shrimp carries deep, garlicky flavor without extra effort.
- Gluten free and dairy free without trying too hard, which makes it a safe bet for gatherings with mixed dietary needs.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them from the heat the moment they curl into a C shape and lose their translucence.
- Marinating longer than fifteen minutes in lemon juice can start to chemically cook the shrimp and give them a mushy texture, so keep an eye on the clock.
03 -
- Dry the shrimp thoroughly with paper towels before marinating because excess moisture prevents a good sear and dilutes the flavor.
- Cook the shrimp in batches if your skillet is not large enough to hold them all in one layer, since crowding leads to steaming rather than sautéing.