Recipe

Quick Garlic Butter Shrimp Bowls

Juicy shrimp, a bright lemon garlic butter sauce, and crispy-edged rice bowls that taste like a restaurant flex but cook in 20 minutes (assuming you have cooked rice ready or you cook it at the same time).

By Matt Campbell

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4.8

A skillet of garlic butter shrimp with lemon slices and chopped parsley, shot in warm natural light

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Shrimp is my favorite weeknight cheat code. It cooks fast, it soaks up flavor like a sponge, and it goes from “nothing in the fridge” to “wow, this is actually dinner” in the time it takes your rice to get cozy.

This recipe is built for those nights when you want quick and delicious without sacrificing the good stuff: crisp edges, a glossy sauce, and seasoning that makes you stop mid-bite and reassess your life choices in a positive way. We are doing garlic butter, lemon, a little chili for sparkle, and a simple bowl setup that works with whatever you already have.

Time note: The 20-minute total assumes you are using leftover or pre-cooked rice, or you start the rice first and cook the shrimp while it finishes.

A plated shrimp bowl with white rice, garlic butter shrimp, and a lemon wedge on the side

Why It Works

Fast: Shrimp cooks in about 3 to 4 minutes total, which means dinner actually happens.
Big flavor, small ingredient list: Garlic, butter, lemon, and a pinch of heat do the heavy lifting.
No rubbery shrimp: We dry the shrimp and cook hot and quick so they stay juicy.
Sauce you can fix: If it gets too sharp, add a touch more butter. If it tastes flat, add salt. If it needs pop, add lemon zest.

Pairs Well With

Storage Tips

Shrimp is best fresh, but leftovers can still be great if you treat them gently.

Fridge: Store shrimp and rice in airtight containers for up to 2 days.
Reheat (best): Warm in a skillet over low heat with a splash of water or broth. Pull it as soon as the shrimp is just warm.
Microwave: Use 50 percent power in short bursts so the shrimp does not turn chewy.
Cold option: Chop leftover shrimp and toss with mayo or Greek yogurt, lemon, and celery for a quick shrimp salad.
Freezing: Not ideal for sauced shrimp, but you can freeze cooked shrimp if needed. Expect a softer texture after thawing.

Common Questions

How do I know when shrimp is done?

Shrimp is done when it turns pink and opaque and curls into a loose “C” shape. If it curls into a tight “O,” it is overcooked. Pull it early, it will finish in the sauce.

Can I use frozen shrimp?

Yes. Thaw in a bowl of cold water for 10 to 15 minutes, then drain and pat very dry. Dry shrimp equals better sear and less watery sauce.

What size shrimp should I buy?

I like large shrimp (31/40) for weeknights. Jumbo works too, just add about 30 to 60 seconds per side.

Can I make it dairy-free?

Swap butter for olive oil and finish with an extra squeeze of lemon plus a pinch of salt. It is different, but still really good.

How do I keep the garlic from burning?

After you sear the shrimp, lower the heat and melt the butter first. Once the butter is melted and calming the pan down, add the garlic and cook for about 30 seconds until fragrant. Garlic is dramatic, so do not walk away.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Medium saucepan or rice cooker (for rice)
Microplane or fine grater (optional, for lemon zest)
Tongs or a spatula
Cutting board and knife

This is the kind of shrimp recipe I started making when I ditched the idea that “real cooking” has to be complicated. I wanted something that felt like restaurant food, but with weeknight energy. The first time I nailed the timing, crisp edges on the shrimp and that lemony butter pooling into the rice, I knew it was going into the permanent rotation. Now it is my go-to when friends swing by last minute because it looks impressive, tastes loud, and secretly takes almost no time.