Description
A quick, vibrant summer dish featuring tender grilled shrimp in a garlic butter sauce over fluffy rice, topped with fresh cucumbers, tomatoes, and herbs. The creamy garlic butter pairs perfectly with chilled raw veggies and citrus zest for a refreshing yet indulgent meal that’s packed with protein and garden-fresh flavor.
Ingredients
1.5 lbs raw shrimp, peeled deveined (tail-on preferred)
3 cups cooked long-grain or jasmine rice
4 tbsp unsalted butter (halal-certified if required)
4 cloves fresh garlic, minced
1 cup halved cherry tomatoes
1 cup English or Persian cucumber slices
1/4 cup chopped fresh cilantro
2 tbsp lime juice
Zest from 1 lime
Instructions
Bring a pot of water to boil for rice. Rinse and cook rice according to package instructions
In a bowl, combine melted butter with minced garlic, lime juice, and zest. Cover and chill at least 10 minutes
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook shrimp (about 3-4 minutes per side) until pink and opaque. Add garlic butter to skillet 2 minutes before finished cooking
Assemble bowls with rice, topped with shrimp, garnished with chilled tomatoes, cucumbers, and fresh cilantro
Notes
Use cold shrimp (refrigerated or chilled) for even cooking
Pre-chopped garlic saves prep time
Optional: add diced avocado for creaminess
Recipe is naturally halal-friendly and customizable for family size
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 160mg