Garlic Shrimp Bowl Dinner (Printable Format)
Garlicky sauteed shrimp with rice, tomatoes, avocado and cucumber—ready in 30 minutes.
# What You Need:
→ Shrimp Marinade
01 - 1 lb large shrimp, peeled and deveined
02 - 3 cloves garlic, minced
03 - 2 tbsp olive oil
04 - 1 tbsp fresh lemon juice
05 - 1/2 tsp paprika
06 - 1/4 tsp crushed red pepper flakes
07 - Salt and black pepper, to taste
→ Base
08 - 2 cups cooked white or brown rice
→ Vegetables & Toppings
09 - 1 cup cherry tomatoes, halved
10 - 1 avocado, sliced
11 - 1 cup cucumber, sliced
12 - 1/4 cup red onion, thinly sliced
13 - 2 tbsp fresh cilantro or parsley, chopped
14 - 1 lime, cut into wedges
# How-To Steps:
01 - In a medium bowl, combine the peeled and deveined shrimp with minced garlic, olive oil, lemon juice, paprika, crushed red pepper flakes, salt, and pepper. Toss well to coat evenly and let marinate for 10 minutes at room temperature.
02 - While the shrimp marinates, prepare the rice according to package instructions if not already cooked. Keep warm until ready to assemble.
03 - Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and sauté for 2 to 3 minutes per side until they turn pink and are cooked through. Remove from heat immediately to prevent overcooking.
04 - Divide the cooked rice evenly among 4 bowls. Top each portion with the sautéed shrimp, halved cherry tomatoes, avocado slices, cucumber, and thinly sliced red onion.
05 - Finish each bowl with a generous sprinkle of chopped fresh cilantro or parsley. Serve immediately with lime wedges on the side for squeezing over the top.
# Expert Suggestions:
01 -
- The garlic lemon marinade transforms plain shrimp into something that tastes like you spent hours, not minutes.
- Everything cooks in one skillet, which means cleanup is almost nonexistent on busy nights.
- It is naturally gluten free and dairy free, so you can serve it to almost anyone without a second thought.
02 -
- Do not marinate the shrimp longer than thirty minutes or the lemon juice will start to cure the flesh and turn it rubbery.
- Overcrowding the skillet drops the temperature and steams the shrimp instead of searing it, so cook in two batches if needed.
03 -
- Dry your shrimp thoroughly with paper towels before marinating, because excess water prevents that gorgeous sear and dilutes the flavor.
- Let the skillet get fully hot before adding the shrimp, because the difference between a pale boiled look and a golden sear is entirely about pan temperature.