Garlic shrimp rice bowl
Garlic shrimp cook quickly while rice steams in a separate pan. Lemon and parsley finish a simple bowl; prepare the toppings before the shrimp hits the heat.
30 minutes, start to finishLet’s make it.
- 01
Step 1
Cook rice with water according to the packet. Pat thawed shrimp dry with a clean towel.
- 02
Step 2
Heat oil in a wide pan. Add shrimp, paprika and salt. Cook 2–3 minutes per side, depending on size, until flesh is pearly and opaque throughout. Add garlic for the final minute.
- 03
Step 3
Remove from heat, add lemon juice and parsley and spoon over rice with the pan juices.
Make it your own.
- Shrimp should not overlap in the pan; cook in batches if necessary.
Keeping the leftovers
Cool cooked rice quickly in a shallow container and refrigerate within 1 hour. Use within 24 hours and reheat only once, until steaming hot throughout.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
