Garlic butter shrimp crispy rice bowl recipe, inspired by @guarnaschelli. Features crispy jasmine rice, succulent garlic butter shrimp, and fresh parsley, served with lemon wedges.
1. Cook the jasmine rice according to package directions (1 1/2 cups uncooked rice should yield ~4 cups cooked rice). Season both sides of the shrimp with salt and pepper.
2. In a large pan preheated over medium high heat, add 2 Tbsp avocado oil, then add the shrimp in one even layer. Sear the shrimp on the first side until golden brown (~2 mins), then flip the shrimp and sear for 1 more min. Add 2 Tbsp of the butter and the grated garlic to the middle of the pan. Once the butter melts (30 secs), toss the shrimp in the butter for ~1 more min until pink and opaque white, then squeeze on the lemon.
3. Turn the heat off and transfer the shrimp to a plate. Cover with foil to keep warm. Tilt the pan to the side, spoon out the lemon garlic butter, and place it in a small bowl. (You’ll drizzle this on top of the bowls at the end.)
4. Turn the heat on the pan to medium and add the remaining 2 Tbsp of butter. Once the butter melts, add 1 cup of cooked jasmine rice. Toast the rice in the butter, stirring often, for 4-6 minutes until golden brown and crispy.
5. Divide the remaining jasmine rice into three bowls (or plates). Top each with crispy rice and shrimp. Spoon on the reserved lemon garlic butter, sprinkle with fresh parsley, and serve with lemon wedges on the side. Enjoy!
