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- 1 lb (450g) large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 4 cloves of garlic, finely minced - 1 teaspoon red pepper flakes - 1 cup jasmine rice - 2 cups vegetable broth - 1 bell pepper, thinly sliced - 1 cup snap peas, cleaned and trimmed - 2 green onions, finely sliced - 1 tablespoon low-sodium soy sauce - 2 tablespoons fresh cilantro, chopped - Salt and freshly cracked black pepper, to taste - Lime wedges, for garnish You need one pound of shrimp for this dish. The shrimp should be peeled and deveined for a clean bite. Use two tablespoons of olive oil to sauté the garlic and shrimp. The garlic adds a bold flavor, so use four cloves, finely minced. Adjust the red pepper flakes based on your spice level; one teaspoon is a good start. For the rice, one cup of jasmine rice is perfect, cooked in two cups of vegetable broth for extra taste. Slice the bell pepper thinly, and trim the snap peas for a fresh crunch. Two green onions will add brightness, while the cilantro gives a fresh finish. Use salt and black pepper to taste, and lime wedges for a zesty kick. If you can't find shrimp, try chicken or tofu as protein. For olive oil, any cooking oil will work, but extra virgin gives the best taste. If jasmine rice isn't available, use basmati or long-grain rice instead. For broth, chicken broth can add more flavor than vegetable broth. Bell peppers can be swapped for zucchini or carrots. If snap peas are hard to find, use green beans or broccoli. Finally, if you want a gluten-free option, choose tamari or coconut aminos in place of soy sauce. {{ingredient_image_2}} Start by rinsing the jasmine rice under cold water. This helps remove extra starch. You want the water to run clear. Next, put the rinsed rice in a pot with vegetable broth. Bring it to a boil over high heat. Then, lower the heat to let it simmer. Cover the pot with a lid and cook for about 15-18 minutes. The rice will be tender when done. Remove it from heat and let it sit for 5 minutes. This resting time makes the rice fluffy. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add minced garlic and red pepper flakes. Sauté this mix for about 30 seconds. You want the garlic to smell great but not burn. If it burns, it will taste bitter. Now, add the peeled and deveined shrimp to the skillet. Season them with a pinch of salt and black pepper. Cook the shrimp for 2-3 minutes on one side until they start to turn pink. Flip the shrimp and cook for another 1-2 minutes until fully cooked. They should be opaque and firm. Once done, take the shrimp out of the skillet and set them aside. In the same skillet, add sliced bell pepper and snap peas. Stir-fry these veggies for about 3-4 minutes. You want them tender but still a bit crisp. This keeps the dish fresh and colorful. Return the cooked shrimp to the skillet. Next, add the fluffy jasmine rice and a drizzle of soy sauce. Stir everything together gently. This helps combine the flavors. Heat through for another 1-2 minutes. Now, spoon the mixture into bowls. Top each bowl with sliced green onions, fresh cilantro, and a lime wedge for a zesty kick. Enjoy your Garlic Shrimp Rice Bowl! To get the best rice, rinse it well. Use cold water until it runs clear. This step helps remove extra starch. Cook the rice in vegetable broth for more flavor. Boil it, then reduce the heat and cover. Let it simmer for 15-18 minutes. After cooking, let it sit covered for 5 more minutes. This resting time makes the rice fluffy. Garlic adds great taste, but it burns easily. Heat your olive oil over medium-high heat. Add the minced garlic and red pepper flakes carefully. Sauté for about 30 seconds. Watch closely so it doesn’t burn. If garlic burns, it can taste bitter. You want it fragrant and golden, not dark. Cooking shrimp takes just a few minutes. After you sauté the garlic, add the shrimp to the pan. Season with salt and pepper. Cook for 2-3 minutes on one side until it turns pink. Flip the shrimp and cook for another 1-2 minutes. They should be opaque and fully cooked when done. Timing is key to keep them tender and juicy. Pro Tips Perfectly Cooked Shrimp: To ensure your shrimp are tender and juicy, avoid overcooking them. Remove them from heat as soon as they turn pink and opaque. Flavorful Rice: For an extra burst of flavor, toast the jasmine rice in the skillet with a bit of olive oil before adding the broth. This enhances the nuttiness of the rice. Fresh Vegetables: To maintain the vibrant colors and crunch of your bell peppers and snap peas, stir-fry them just until tender and still bright, about 3-4 minutes. Garnish for Appeal: Don't skip the garnish! Fresh cilantro and lime wedges not only add flavor but also a pop of color that makes your dish visually appealing. {{image_4}} If you want to mix things up, try other proteins. Chicken, beef, or scallops work well. For chicken, use boneless thighs. Cut them into chunks and cook them like shrimp. For beef, thinly slice sirloin or flank steak. Sauté it until browned and add it to the bowl. Scallops can replace shrimp too. They cook quickly and add a sweet flavor. You can make this dish vegan by swapping shrimp for tofu or tempeh. Firm tofu works best. Press it to remove excess water, then cut it into cubes. Pan-fry it until golden brown. Tempeh can be sliced thin and sautéed until crispy. Also, use vegetable broth for the rice. Skip the soy sauce if you want a soy-free option. Feel free to get creative with the vegetables. Broccoli, carrots, or zucchini make great choices. Chop broccoli into small florets and steam them lightly. Grate carrots for a sweet crunch. Zucchini can be sliced into half-moons and stir-fried. Mix and match your favorites to add color and nutrition. The more variety, the better! To keep your Garlic Shrimp Rice Bowl fresh, store it in an airtight container. Let the dish cool down to room temperature first. This step helps prevent moisture buildup. You can keep it in the fridge for up to three days. Make sure to separate the shrimp and rice if possible. This keeps the rice from getting too soggy. When it's time to enjoy leftovers, reheat carefully. You can use the microwave or a skillet. For the microwave, place the bowl in and cover it with a lid. Heat for about 1-2 minutes. Stir halfway through to ensure even heating. If using a skillet, add a splash of water to help steam the rice. Heat over low until warm. You can freeze Garlic Shrimp Rice Bowl for later. First, ensure it has cooled down completely. Then, place it in a freezer-safe container. Try to remove as much air as possible to prevent freezer burn. This dish can last up to three months in the freezer. To enjoy, thaw it overnight in the fridge and reheat as described above. You can pair this rice bowl with a crisp salad. A simple green salad or coleslaw works well. You might also enjoy it with steamed broccoli or roasted asparagus. For a fun touch, add some crusty bread to soak up the flavors. Lime wedges make a great garnish too, adding a fresh zing. Yes, frozen shrimp can work great! Just be sure to thaw them first. Place them in cold water for about 15 minutes. Once thawed, pat them dry. This helps keep your dish from getting watery. Cook them just like fresh shrimp for best results. To spice it up, add more red pepper flakes. You can also toss in some diced jalapeños or sriracha. Start with small amounts and taste as you go. This way, you can find the perfect heat level for your taste buds. Yes, this recipe can be gluten-free! Just use gluten-free soy sauce instead of regular soy sauce. Most other ingredients are naturally gluten-free. Always check labels to be sure, especially for broth or any pre-packaged items. This blog post covered how to make a fantastic garlic shrimp rice bowl. We discussed each ingredient and its substitutes. I shared step-by-step instructions to guide you through the cooking process. You learned tips for cooking perfectly textured rice and timing shrimp. We explored variations for different diets and preferences. Lastly, I provided storage info to keep your meal fresh. Remember, you can customize this dish to your taste. Enjoy creating your own version!

Garlic Shrimp Rice Bowl

A delicious and vibrant rice bowl featuring sautéed garlic shrimp, colorful vegetables, and fluffy jasmine rice, perfect for a quick meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 cup jasmine rice
  • 2 cups vegetable broth
  • 1 medium bell pepper, thinly sliced
  • 1 cup snap peas, cleaned and trimmed
  • 2 green onions finely sliced
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons fresh cilantro, chopped
  • to taste salt and freshly cracked black pepper
  • for garnish lime wedges

Instructions
 

  • Prepare the Rice: Begin by rinsing the jasmine rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice with the vegetable broth. Bring it to a vigorous boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 15-18 minutes, or until the rice is tender and the broth is fully absorbed. Once done, remove from heat and allow it to sit covered for an additional 5 minutes.
  • Sauté the Garlic: While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes to the hot oil. Sauté for roughly 30 seconds until fragrant—be careful not to let the garlic burn.
  • Cook the Shrimp: Add the peeled and deveined shrimp to the skillet. Season them with a pinch of salt and freshly cracked black pepper. Cook for about 2-3 minutes on one side, or until they begin to turn pink. Flip the shrimp and cook for an additional 1-2 minutes until they are fully cooked and opaque. Once done, remove the shrimp from the skillet and set aside.
  • Stir-Fry the Vegetables: In the same skillet, add the thinly sliced bell pepper and snap peas. Stir-fry the vegetables for around 3-4 minutes, ensuring they become tender but still retain a crisp texture.
  • Combine Ingredients: Return the cooked shrimp to the skillet, then add the fluffy jasmine rice along with a drizzle of soy sauce. Stir everything together gently to combine, allowing the flavors to meld. Heat through for another 1-2 minutes.
  • Serve: Spoon the vibrant shrimp and rice mixture into bowls. Garnish each bowl generously with sliced green onions, fresh cilantro, and a wedge of lime on the side for squeezing over the dish.

Notes

Consider serving the rice bowl in deep dishes for a comforting feel. Drizzle a little extra soy sauce over the top and finish with a sprinkle of sesame seeds for added texture and flavor.
Keyword garlic, quick meal, rice bowl, shrimp