Garlic Shrimp Bowl (Printable Version)
Garlic-marinated shrimp over rice with fresh vegetables and a lemony yogurt sauce — 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 - 1/2 tsp smoked paprika
05 - 1/4 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
07 - Juice of 1/2 lemon
→ Rice Base
08 - 2 cups cooked jasmine or basmati rice (about 4 cups cooked)
→ Vegetables & Toppings
09 - 1 cup cherry tomatoes, halved
10 - 1 cup English cucumber, diced
11 - 1 ripe avocado, sliced
12 - 1/4 medium red onion, thinly sliced
13 - 2 tbsp fresh cilantro or parsley, chopped
14 - 1/2 cup shredded red cabbage (optional)
→ Tangy Sauce
15 - 3 tbsp plain Greek yogurt or dairy-free alternative
16 - 1 tbsp fresh lemon juice
17 - 1 tsp honey
18 - 1 small garlic clove, grated
19 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - In a medium mixing bowl, combine the peeled and deveined shrimp with minced garlic, olive oil, smoked paprika, kosher salt, black pepper, and lemon juice. Toss until the shrimp are evenly coated and let rest for 10 minutes at room temperature.
02 - Heat a large skillet over medium-high heat until the surface is hot. Add the marinated shrimp in an even layer and cook for 2 to 3 minutes per side until they turn pink, opaque, and lightly charred. Remove from heat and set aside.
03 - In a small bowl, whisk together the yogurt, lemon juice, honey, grated garlic, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
04 - Divide the cooked rice evenly among 4 serving bowls as the base layer.
05 - Arrange the garlic shrimp over the rice in each bowl. Add halved cherry tomatoes, diced cucumber, sliced avocado, thinly sliced red onion, and shredded red cabbage around the shrimp.
06 - Drizzle the prepared sauce generously over each bowl. Garnish with chopped fresh cilantro or parsley and serve immediately while the shrimp are warm.
# Helpful Hints:
01 -
- The smoked paprika and lemon marinade turns plain shrimp into something that tastes like it took hours, not minutes.
- Everything cooks in one skillet, which means cleanup is almost nonexistent and you get to eat sooner.
02 -
- Overcooked shrimp turn rubbery and sad, so pull them off the heat the second they are fully pink because residual heat keeps them cooking.
- Assembling the bowls in sections rather than tossing everything together keeps each ingredient distinct and the presentation beautiful.
03 -
- Dry your shrimp thoroughly with paper towels before marinating so the oil and spices coat evenly instead of sliding off on a wet surface.
- Grate the garlic clove for the sauce on a microplane rather than mincing it, because the fine paste dissolves completely into the yogurt without leaving raw chunks.