Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Fresh parsley or cilantro for garnish
If you’re feeling adventurous, swap out the rice for cauliflower rice or the quinoa for a grain of your choice. The beauty of this recipe lies in its adaptability, much like the way I learned to put my own spin on family traditions.
Instructions
- Begin by patting the shrimp dry with paper towels and seasoning them with salt, pepper, and smoked paprika.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side, or until they’re pink and opaque. Remove from the skillet and set aside.
- In the same skillet, add the remaining butter, lemon juice, and zest. Stir to combine and let it simmer for a minute.
- Return the shrimp to the skillet, tossing them gently in the garlic butter sauce until they’re well coated.
- To assemble the bowls, divide the cooked rice or quinoa among four bowls. Top with the shrimp, cherry tomatoes, and avocado slices.
- Garnish with fresh parsley or cilantro before serving.
As you cook, don’t be afraid to adjust the seasonings. My philosophy has always been that cooking is an art, not a science—taste as you go, and make it your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
