Dinner · Easy
Garlic Shrimp Rice Bowl
Garlic Shrimp Rice Bowl uses familiar supermarket ingredients such as Shrimp, raw, White Rice, cooked, Broccoli and is intentionally designed for uncomplicated everyday cooking. The method is a fast garlic-shrimp pan method served over already cooked rice, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.
- Protein
- 45g
- Energy
- 518 kcal
- Carbs
- 68g
- Fat
- 8g
- Time
- 27 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 720 gShrimp, raw
- 800 gWhite Rice, cooked
- 480 gBroccoli
- 32 gGarlic
- 24 gOlive Oil
- 40 gLemon Juice
Make it
Method
Weigh and prepare all ingredients for Garlic Shrimp Rice Bowl: 720 g Shrimp, raw, 800 g White Rice, cooked, 480 g Broccoli, 32 g Garlic, 24 g Olive Oil, 40 g Lemon Juice. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Pat the shrimp dry and mince the garlic. Warm the cooked rice separately so the shrimp can be cooked quickly without waiting in the pan.
Heat the measured oil in a wide pan over medium-high heat. Add shrimp in one layer and cook about 1–2 minutes on the first side before turning.
Add garlic only after the shrimp are turned; cook another 1–2 minutes, then add broccoli with a small splash of water and cover briefly until tender-crisp.
Finish with the measured lemon juice off the strongest heat so the fresh acidity remains noticeable.
Serve over the warm rice and divide into 4 equal bowls.
Cook the shrimp only until the flesh is pearly-white and opaque throughout; prolonged cooking will make it rubbery.
Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.
Per serving
Nutrition snapshot
- Protein
- 45g
- Carbs
- 68g
- Fat
- 8g
- Energy
- 518 kcal
