Garlic Butter Shrimp and Veggie Rice Bowl

• 1 cup jasmine rice
• 2 cups water
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium zucchini, sliced into half-moons
• 1 cup snap peas, trimmed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice and water; bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water has absorbed. Remove from heat and fluff with a fork.
2. While rice cooks, heat olive oil in a large non-stick skillet over medium heat. Add diced red bell pepper, zucchini slices, and snap peas. Season with 1/4 teaspoon salt and black pepper. Sauté stirring occasionally for about 5 minutes until vegetables are tender-crisp. Remove veggies from the skillet and set aside.
3. In the same skillet, melt unsalted butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute—be careful not to burn the garlic.
4. Add the shrimp to the skillet and season with smoked paprika and remaining 1/4 teaspoon salt. Cook shrimp for 2-3 minutes per side or until they turn pink and opaque.
5. Return sautéed vegetables to the skillet with shrimp; toss gently to combine and heat through for another minute.
6. Divide cooked jasmine rice evenly among four bowls. Spoon the garlic butter shrimp and vegetable mixture on top.
7. Sprinkle chopped fresh parsley over the bowls and serve with lemon wedges on the side for squeezing.
8. Enjoy immediately as a balanced, hearty weeknight seafood meal.

Chef tips

• To save time, use pre-cooked or frozen shrimp (thawed) but adjust cooking time accordingly to avoid overcooking.
• Feel free to swap jasmine rice for brown rice or quinoa for a nutty flavor and extra fiber.
• Add a pinch of red pepper flakes to the garlic butter sauce for a gentle kick if your family enjoys a little heat.
• Make sure to not overcook the shrimp, as they become tough and rubbery quickly—watch for the color change to pink and curl shape.