Garlic Butter Shrimp Rice Bowls With Corn

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Shellfish · pescatarian, gluten-free, high-protein

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Ingredients

• 3/4 lb large shrimp, peeled and deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 1/2 cups dry long-grain white rice
• 1 1/2 cups frozen corn
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 avocado, sliced
• 1 lemon
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 1/2 tsp each kosher salt and black pepper
• 1/4 cup flat-leaf parsley, chopped

Method (tap to check — screen stays awake)

1. Simmer the rinsed rice covered in 2 1/4 cups salted water until tender and dry, about 18 minutes; rest 5 minutes off heat, then fluff.
2. Heat the olive oil in a skillet over high and cook the corn and bell pepper without stirring until the kernels char in spots, 5 to 6 minutes; season and set aside.
3. Pat the shrimp very dry and toss with the paprika, cayenne, salt and pepper.
4. Melt 3 tablespoons butter in the skillet over medium-high and cook the shrimp in one layer, 90 seconds a side, until they curl into loose C shapes and turn opaque; do not let them tighten into O shapes.
5. Lower the heat, add the remaining butter and the garlic, and swirl 45 seconds until the garlic is fragrant but not browned, then squeeze in the lemon.
6. Spoon rice into bowls, add the charred corn, shrimp and all the pan butter, then top with avocado and parsley.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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