Description
A quick and comforting weeknight meal featuring tender shrimp in a rich garlic butter and cream sauce served over fluffy jasmine rice. This dish balances savory, sweet, and bright flavors for a restaurant-quality experience at home.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 cups cooked jasmine rice
- 3 tablespoons unsalted butter
- 4–5 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup heavy cream
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- 2 stalks green onions, sliced
- 1 lime, cut into wedges
- Red pepper flakes, optional
- Salt and black pepper, for seasoning
Instructions
- Cook jasmine rice according to package directions or reheat leftovers with a splash of water in the microwave until steaming hot. Set aside.
- Pat the shrimp completely dry with paper towels and season lightly with salt and pepper.
- Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once foamy, add shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
- In the same pan, add another tablespoon of butter and lower heat to medium. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
- Pour in heavy cream, soy sauce, and brown sugar. Stir constantly, scraping up browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce slightly thickens.
- Return the cooked shrimp to the pan and toss in the sauce for 1 minute to warm through and coat evenly. Drizzle with sesame oil and remove from heat.
- Spoon hot rice into bowls and ladle the creamy shrimp and sauce over the top.
- Garnish with sliced green onions and red pepper flakes. Squeeze fresh lime juice over the top just before serving.
Notes
If using frozen shrimp, ensure they are fully thawed and patted very dry to prevent steaming. Do not crowd the pan when searing shrimp to ensure a good brown color. If the sauce thickens too much, add a splash of water or broth to loosen it. For a dairy-free version, substitute heavy cream with full-fat coconut milk and soy sauce with coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 1
- Protein: 25
Keywords: shrimp, rice bowl, creamy shrimp, weeknight dinner, quick meals, garlic butter, jasmine rice, easy recipe, comfort food