Description
Succulent shrimp sautéed in rich garlic butter sauce are served over fluffy jasmine rice with roasted broccoli and fresh avocado. A vibrant lime garnish and optional smoked paprika add balance to this high-protein, nutrient-dense fusion dish perfect for busy home cooks.
Ingredients
1.5 lbs large juicy shrimp (peeled and deveined, tails on or off)
3 cups fluffy white rice (Jasmine or Basmati preferred)
4 tbsp unsalted butter
5 cloves minced garlic (freshly minced)
2 cups roasted broccoli (tossed in olive oil and sea salt)
1 cup sweet corn (grilled or steamed kernels)
2 large ripe avocado slices
1/4 cup fresh parsley (finely chopped)
2 limes (fresh lime wedges)
1 tsp smoked paprika (optional for color and depth)
Instructions
Heat butter in a large skillet over medium-high heat
Add minced garlic and cook until fragrant (about 2 minutes)
Add shrimp and sear for 2-3 minutes per side until pink and just cooked through
Season with smoked paprika (if using) and a pinch of sea salt
Place broccoli on a baking sheet with olive oil and sea salt; roast at 425°F (220°C) for 15-20 minutes until charred at edges
Warm rice in a separate pan or microwave
To assemble bowl: layer rice, top with shrimp, roasted broccoli, corn, avocado slices
Garnish with parsley and serve with lime wedges on the side
Notes
For best results, use frozen shrimp thawed but still cold; sears better
Clean up is quick—most components can be discarded in the trash, not the sink
To make vegan, substitute butter with coconut oil and remove shrimp
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing and Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 185mg