The photo appears to show charred garlic-herb shrimp over fluffy rice, sliced avocado, fresh cilantro, and a warm lemon-garlic herb butter sauce. The recipe below is a close home-kitchen recreation of that dish.
Serves: 4
Prep: 20 minutes
Cook: 15–20 minutes
Total: about 35–40 minutes
Ingredients
1. Shrimp
500 g (1.1 lb) large shrimp/prawns, peeled and deveined
2 tbsp olive oil
1 tbsp melted butter
4 garlic cloves, finely minced
1 tsp smoked paprika
½ tsp paprika
½ tsp ground cumin
½ tsp dried oregano
½ tsp black pepper
¾ tsp salt
¼ tsp chili flakes or cayenne, optional
1 tbsp lemon juice
1 tbsp chopped fresh cilantro or parsley
2. Rice
2 cups uncooked basmati or jasmine rice
3 cups water, approximately
½ tsp salt
1 tbsp butter or olive oil
1 tbsp lemon/lime juice
2 tbsp chopped cilantro or parsley
3. Avocado
2 ripe avocados
1 tbsp lemon or lime juice
Pinch of salt
Black pepper, to taste
1 tbsp chopped cilantro
4. Lemon-Garlic Herb Sauce
This is the yellow-green sauce being poured over the shrimp in the picture.
3 tbsp butter
1 tbsp olive oil
3 garlic cloves, finely minced
3 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp finely chopped cilantro
1 tbsp finely chopped parsley
½ tsp dried oregano
¼ tsp black pepper
¼ tsp salt
2–3 tbsp water or shrimp stock
Pinch of chili flakes, optional
Method
Step 1 — Cook the rice
Rinse the rice several times until the water becomes relatively clear.
Add rice, water and salt to a saucepan.
Bring to a boil.
Reduce to very low heat, cover and cook until the water is absorbed and the rice is tender—usually about 12–15 minutes, depending on the rice.
Turn off the heat and leave covered for 5–10 minutes.
Fluff gently with a fork.
Stir in butter/olive oil, lemon juice and chopped herbs.
Tip: Don’t stir the rice repeatedly while cooking. That can make it sticky rather than fluffy.
Step 2 — Prepare the shrimp
Pat the shrimp very dry with paper towels. This is important for getting the browned/charred surface seen in the photograph.
Combine:
olive oil
melted butter
garlic
smoked paprika
paprika
cumin
oregano
black pepper
salt
chili/cayenne
Add the shrimp and toss thoroughly.
Let them sit for 10–15 minutes. Because the marinade contains lemon only later, there’s no need for a long acidic marinade.
Step 3 — Cook the shrimp
Heat a heavy skillet, cast-iron pan or grill pan over medium-high to high heat.
Add a small amount of oil if necessary.
Arrange shrimp in one layer.
Cook approximately:
1½–2½ minutes on the first side → flip → 1–2 minutes on the second side.
You want:
golden-brown/charred spots
opaque flesh
a juicy center
a loose C-shape, rather than a tightly curled O-shape
Don’t overcrowd the pan. Cook in two batches if necessary.
For food safety, seafood should reach 145°F/63°C; shrimp should become firm and pearly/opaque.
F
Food Safety and Inspection Service
+1
Remove the shrimp immediately once cooked so they don’t continue drying out in the hot pan.
Step 4 — Make the garlic-herb butter sauce
Reduce the heat to low.
Add:
Butter
Olive oil
Minced garlic
Cook for about 30–45 seconds. Don’t brown the garlic heavily.
Add:
lemon juice
lemon zest
oregano
black pepper
salt
water/stock
cilantro
parsley
chili flakes if desired
Simmer gently for 30–60 seconds.
The result should be a pourable, buttery, lemony green-gold sauce.
Taste it.
Adjustments
Too sour? Add another ½–1 tbsp butter.
Too rich? Add another squeeze of lemon.
Too thick? Add 1 tbsp water.
Needs more flavor? Add garlic, herbs or a pinch of salt.
Want the sauce shown in the photograph? Keep it relatively thin so it can be spooned/drizzled generously over the shrimp and rice.
Step 5 — Prepare the avocado
Slice the avocado lengthwise and remove the pit.
For the appearance in your photo:
Slice the avocado very thinly.
Keep the slices together.
Fan them outward with your fingers.
Place the fan on top of the rice.
Sprinkle with cilantro, black pepper and a little lemon/lime juice.
The citrus helps slow browning.
Step 6 — Assemble the bowl
For each serving:
Add a generous bed of warm rice.
Arrange 5–7 shrimp over the rice.
Add the fanned avocado.
Spoon the warm garlic-herb butter over the shrimp.
Let some sauce run onto the rice.
Finish with chopped cilantro/parsley.
Add a lemon or lime wedge.
For the same visual effect as the photo, put the avocado toward the back/side of the bowl and arrange the shrimp prominently in the front.
Flavor profile
Component Flavor
Shrimp Smoky, garlicky, savory
Rice Light, fluffy, mildly citrusy
Avocado Creamy, buttery, fresh
Sauce Lemon, garlic, butter, herbs
Cilantro Fresh and bright
Chili Optional warmth
The combination works particularly well because the rich avocado and butter sauce are balanced by lemon and fresh herbs.
Nutrition — approximate
For 1 of 4 servings, assuming the entire recipe is divided equally:
Calories: ~650–700 kcal
Protein: ~38–42 g
Carbohydrates: ~65–70 g
Fat: ~27–32 g
Fiber: ~7–9 g
Sugar: ~2–4 g
Sodium: highly dependent on added salt and shrimp
These are estimates rather than laboratory-tested values; the actual numbers will change substantially with the amount of butter, oil, rice and avocado used.
To make it lighter
Use:
1 tbsp butter instead of 3 in the sauce
1 tbsp olive oil total
1½ cups cooked rice per serving batch
extra cucumber/greens
the same amount of shrimp and avocado
To make it higher-protein
Use 600–700 g shrimp and slightly reduce the rice.
Nut & allergen information
If by “nut info” you mean tree nuts/peanuts:
This recipe is naturally nut-free
There are no peanuts or tree nuts in the ingredients above.
However, if you’re cooking for someone with a serious allergy, check packaged ingredients such as spice blends, stock, sauces and pre-seasoned shrimp for cross-contact/allergen statements.
Other major allergen
Shrimp is shellfish, so this recipe is not suitable for someone with a crustacean-shellfish allergy.
Butter is dairy. It can be replaced with olive oil for a dairy-free version.
Common Questions & Answers
Q: Can I use frozen shrimp?
Yes. Thaw them in the refrigerator, then pat them very dry before seasoning. For a faster safe-thaw method, seafood can be sealed and placed in cold water, changing the water every 30 minutes; seafood thawed this way should be cooked immediately.
F
FoodSafety.gov
Q: Can I use prawns instead of shrimp?
Yes. The recipe works with either.
Q: Why are my shrimp rubbery?
Usually they were cooked too long. Shrimp cook extremely quickly. Cook just until opaque and firm, and use a thermometer when practical.
Q: Can I grill the shrimp?
Absolutely. Use a hot grill and cook roughly 2–3 minutes per side, depending on shrimp size.
Q: Can I make the sauce ahead?
Yes. Make it several hours ahead and refrigerate. Rewarm it gently; don’t aggressively boil the butter sauce.
Q: Can I use brown rice?
Yes. It will give the bowl more chew and fiber but changes the texture from the fluffy white rice shown in the photo.
Q: Can I replace rice with quinoa?
Yes. Quinoa is an easy substitute and works particularly well with the lemon-herb sauce.
Q: What can I use instead of cilantro?
Use parsley, dill, or a combination of parsley and chives.
Q: Can I make it dairy-free?
Yes. Replace the butter with additional olive oil or a dairy-free butter alternative.
Q: Can I make it spicy?
Add cayenne, chili flakes, chopped jalapeño, or a little hot sauce to the shrimp marinade.
Q: How do I prevent avocado from turning brown?
Add lemon/lime juice and prepare it close to serving time. Keeping the cut surface exposed to air for longer increases browning.
Q: How should I store leftovers?
Store shrimp, rice and avocado separately where possible. Refrigerate promptly. FDA guidance says perishable seafood should be refrigerated within 2 hours, or within 1 hour if the ambient temperature is above 90°F/32°C.
U
U.S. Food and Drug Administration
Q: Can I meal-prep this?
Yes. Prepare the rice and shrimp ahead, but ideally cut the avocado shortly before eating. Reheat the rice and shrimp gently and add the avocado and fresh herbs afterward.
Q: What is the secret to getting shrimp like the picture?
Three things: dry shrimp, a very hot pan, and don’t overcrowd it. Those give you the browned/charred exterior while keeping the inside juicy. Similar grilled-shrimp bowl recipes also use a hot grill/pan and only a few minutes of cooking per side.
T
thecozyflavor.com
+1
Q: Can I make the exact sauce without butter?
Yes. Try 3 tbsp olive oil + 1 tbsp water/stock instead. It will taste lighter and more Mediterranean.
Best finishing touch: squeeze fresh lemon over the finished shrimp immediately before serving, then drizzle the garlic-herb sauce over the top. That gives you the bright, glossy finish visible in the photograph.