Description
Succulent sautéed shrimp in garlic herb butter, served over fluffy jasmine rice with crisp cucumbers, tomatoes, and avocado for a vibrant, high-protein weeknight meal ready in 20 minutes.
Ingredients
1.5 lbs shrimp, peeled and deveined
3 cups cooked long-grain white rice
4 tbsp unsalted butter
6 garlic cloves
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1 cup sweet corn (fresh or thawed frozen)
2 large ripe Hass avocados, sliced
1/2 cup fresh cilantro, chopped
2 limes, cut into wedges
1 tbsp olive oil
Instructions
Rinse rice and bring to boil in separate pot
Heat olive oil in skillet, sauté minced garlic until fragrant
Add butter to pan, swirl to melt
Sear shrimp in single layer until golden, 2-3 minutes per side
Toss cooked rice into pan with butter-garlic sauce
Arrange rice in bowls, top with shrimp, cherry tomatoes, cucumber, corn, and avocado
Garnish with cilantro and lime wedges
Notes
Prep all produce in advance for faster cooking
Use frozen corn kernels if fresh is unavailable
Rice can be cooked ahead and refrigerated
Swap shrimp for halal-certified tofu if desired
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Sautéing
- Cuisine: American-Fusion
Nutrition
- Serving Size: One rice bowl
- Calories: 580
- Sugar: 3g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 210mg