Garlic Shrimp Rice Bowls With Veggies

garlic butter shrimp rice bowls with cucumbers, carrots and lime

Garlic Shrimp Rice Bowls With Veggies

Course: Main

Cuisine: Asian

Keyword: Stovetop

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Calories: 628kcal

Author: Marilyn

Garlic butter shrimp rice bowls with veggies are made with tender shrimp, rice, crisp vegetables, and a garlic butter finish with lime. This bowl is colorful, balanced, and easy to serve for lunch or dinner.

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Ingredients

1 cup leftover cooked rice see Tips
1 tablespoon sesame oil or avocado oil
6 ounces jumbo shrimp (21/25 count, peeled and deveined)
2 tablespoons unsalted butter
1 teaspoon minced garlic or 2 cloves, minced
1 lime, divided juice and wedges
1 English cucumber, thinly sliced
Fresh carrots, thinly sliced
Green peppers, thinly sliced

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Instructions

Reheat the leftover cooked rice. (See Tips)
Pat the shrimp dry with paper towels.
Heat the oil in a large skillet over medium-high heat. Cook the shrimp for 2 minutes per side until just pink and opaque.
Add the butter and garlic to the skillet. Stir for about 30 seconds, or until the garlic is fragrant. Stir in the lime juice.
Serve the garlic butter shrimp over cooked rice. Add the cucumbers, carrots and green peppers on top of the rice.
Serve with lime wedges.

Notes

To Reheat Rice: Add 1 to 2 tablespoons of water per cup of rice to a saucepan with a lid. Heat the water and rice, covered, over medium heat, for 5 minutes or until the internal temperature reaches 165°F.

Substitute pre-cooked rice with Minute Rice.

Vegetables: Adding steamed edamame to the shrimp bowl will increase the protein and fiber content while adding a pop of color. Other vegetables that work include: cabbage, snap peas, edamame, avocado, and lightly steamed broccoli.

Nutrition