Description
This Lemon Shrimp Bowl is a quick and flavorful meal featuring succulent shrimp sautéed in a zesty lemon-garlic sauce, served over fluffy white or brown rice. Perfect for a healthy and satisfying weeknight dinner, this recipe balances bright citrus notes with savory umami from soy sauce and a touch of honey for sweetness.
Ingredients
Scale
Seafood
- 1 lb large shrimp, peeled and deveined
Rice
- 2 cups cooked white or brown rice
Sauce & Seasoning
- 1/4 cup fresh lemon juice
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
Instructions
- Prepare ingredients: Gather and prepare all ingredients. If using frozen shrimp, thaw completely and pat dry to remove excess moisture for better sautéing results.
- Cook rice: Cook rice according to package instructions. Once done, fluff it gently with a fork to separate the grains and keep warm until serving.
- Sauté garlic: Heat olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned to build the base aroma.
- Cook shrimp: Add the shrimp to the skillet in a single layer. Cook for 3-4 minutes on each side until the shrimp turns pink and opaque, indicating they are fully cooked.
- Make sauce and simmer: In a small bowl, mix the soy sauce, honey, and fresh lemon juice. Pour the mixture over the shrimp in the skillet and simmer together for 1 minute, allowing the flavors to meld and the sauce to slightly thicken.
- Assemble and serve: Serve the lemon shrimp over the cooked rice. Optionally, garnish with fresh herbs or steamed vegetables to add color and additional nutrition.
Notes
- Use peeled and deveined shrimp for convenience and best texture.
- Brown rice adds a nuttier flavor and more fiber compared to white rice.
- For extra veggies, consider sautéing bell peppers or snap peas alongside the shrimp.
- Adjust the honey and lemon juice amounts to balance sweetness and acidity to your taste.
- Serve immediately for best texture and flavor.
