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Zesty Garlic Butter Shrimp Rice Bowls with Roasted Vegetables

A vibrant and flavorful dish featuring succulent garlic butter shrimp, served over jasmine rice with tender roasted broccoli and bell pepper, and edamame. This quick and easy recipe is perfect for a healthy weeknight meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 bowls
Calories 770 kcal

Equipment

  • Pot
  • Oven
  • Baking sheet
  • Large Skillet
  • Serving bowls

Ingredients
  

For the Garlic Butter Shrimp:

  • 1 lb fresh shrimp peeled and deveined
  • 3 tbsp unsalted butter
  • 4 cloves fresh garlic minced
  • 2 tbsp fresh lemon juice freshly squeezed
  • 1/2 tsp red pepper flakes adjust to taste
  • 2 tbsp fresh parsley chopped, for garnish
  • Salt and black pepper to taste

For the Rice Bowls:

  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1/2 cup edamame shelled, frozen or fresh
  • 1 tbsp olive oil for roasting vegetables
  • Salt for roasting vegetables
  • Pepper for roasting vegetables

Optional Toppings:

  • 1/2 avocado sliced
  • 1 tbsp sesame seeds
  • 2 green onions chopped
  • Sriracha or soy sauce for drizzling
  • extra lemon wedges for serving, if desired

Instructions
 

Prepare Rice and Vegetables

  • Cook jasmine rice according to package instructions, then preheat your oven to 400°F (200°C).
  • Toss broccoli florets and sliced red bell pepper with olive oil, salt, and pepper, then roast for 15-20 minutes until tender-crisp.
  • Prepare frozen edamame by cooking it according to its package directions.

Sauté the Garlic Butter Shrimp

  • Melt butter in a large skillet over medium heat, then add minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
  • Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
  • Stir in fresh lemon juice, salt, and pepper, then remove from heat and stir in chopped fresh parsley.

Assemble the Rice Bowls

  • Divide the cooked jasmine rice evenly between two serving bowls.
  • Arrange the cooked garlic butter shrimp and roasted vegetables (broccoli, bell pepper, and edamame) on top of the rice.
  • Add any desired optional toppings such as sliced avocado, sesame seeds, chopped green onions, and a drizzle of sriracha or soy sauce.

Serve

  • Serve the rice bowls immediately, adding extra lemon wedges on the side if desired.

Notes

For extra flavor, marinate the shrimp for 15 minutes in a little lemon juice and olive oil before cooking. Adjust red pepper flakes to your spice preference. Freshly squeezed lemon juice makes a big difference in this recipe.