Creamy Garlic Butter Shrimp Bowl
I make this Creamy Garlic Butter Shrimp Bowl when I want something that tastes fancy but won’t require my self-esteem to recover from a Pinterest-level fail. It’s garlicky, buttery, slightly decadent, and fast enough to make me believe I have my life together for at least 20 minutes. Also: shrimp cooks in about the time it takes to scroll through three motivational quotes and one dog meme, so you win dinner and instant smugness.
Once, I tried to be heroic and made this while simultaneously helping my husband find his missing keys, which were in his pocket the whole time. He triumphantly announced we should serve the shrimp over rice… after he’d already eaten half with a fork standing at the counter. The kids contributed by deciding the bowl was now a drum and launching a tiny orchestra. I dropped a pan lid on my foot. We still ate it. I still didn’t wash fewer dishes.
Why You’ll Love This Creamy Garlic Butter Shrimp Bowl
– It feels restaurant-y without requiring a secret handshake or a soufflé oven.
– Shrimp cooks in two minutes if you don’t stare at it like it’s a slow-moving drama.
– The sauce is so silky you’ll consider spooning it directly into your face. Do it. No judgment here.
– Quick cleanup (ish) — yes, that pan is too small, and yes, you’ll still rinse everything because we’re civilized people.
Time-Saving Hacks
– Shortcut: Use pre-peeled, deveined shrimp. You’re not a medieval chef; run with it.
– Freeze microwave rice pouches — they steam in a minute and justify your laziness.
– Use store-bought garlic paste if you’re out of garlic or dignity.
– Sear shrimp in a single pan, then wipe quickly and make the sauce in the same pan. Fewer dishes, more smugness.
– If you’re truly desperate, dump in a little pre-made pesto for an instant flavor cheat. I won’t tell.
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Serving Ideas
– Serve over steamed rice if you want comfort, quinoa if you want to pretend you’re healthy.
– Toss with zucchini noodles for the people who believe carbs are a personality flaw.
– Drizzle extra lemon and serve with a chilled white wine if the kids drove you nuts today. It’s medicinal.
– Garnish with green onions or cilantro so it looks like you tried.
– Keep it unadorned and shovel it in while standing at the counter if it’s been that kind of day.
What to Serve It With
– Simple sides: buttered broccoli, a green salad, or garlic toast for carb therapy.
– A citrusy slaw pairs nicely if you want crunch and to feel like you’re doing something.
– If you insist on dessert: something light like sorbet, because you’ve already eaten the butter bucket.
Tips & Mistakes
– Don’t overcook the shrimp. They go from perfectly plump to rubbery before you can say “oops.”
– Use room-temperature shrimp if possible—cold shrimp will drop the pan temp and sog your sear.
– The sauce thickens as it sits; if it gets too gloppy, splash a little warm water or extra lemon juice to loosen.
– Yes, this pan is too small. No, I won’t wash fewer dishes. Accept both facts and move on.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Creamy Garlic Butter Shrimp Bowl
Ingredients
Main Ingredients
- 1.5 lb large shrimp, peeled and deveined Use fresh or frozen shrimp, thawed.
- 4 tbsp unsalted butter Melt before using.
- 6 cloves garlic, minced Adjust to taste.
- 2 cups cooked rice White or brown rice works well.
- 0.5 cup heavy cream For a richer sauce.
- 0.5 tsp paprika Adds a bit of warmth.
- 0.25 tsp black pepper Freshly ground is best.
- 0.5 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation Steps
- Melt butter in a large skillet over medium heat.
- Add minced garlic; sauté until fragrant, about 1 minute.
- Stir in shrimp, cooking until they turn pink, approximately 2–3 minutes each side.
- Pour in heavy cream and sprinkle paprika and pepper; mix well.
- Simmer for another 2-3 minutes until the sauce thickens slightly.
- Serve over warm cooked rice, and sprinkle with fresh parsley.
Notes
Featured Comments
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Made this last night and it was absolutely loved. Loved how the picky-eater approved came together.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“This savory recipe was turned out amazing — the bite-sized really stands out. Thanks!”
“This hearty recipe was turned out amazing — the allergen-friendly really stands out. Thanks!”
“Made this last night and it was absolutely loved. Loved how the perfect pair came together.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Made this last night and it was absolutely loved. Loved how the zesty came together.”
“New favorite here — family favorite. grilled was spot on.”
