Recipe Details
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Servings: 2
Difficulty: Easy
Cooking Method: Stovetop
Ingredients
For the shrimp
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons unsalted butter
1 tablespoon olive oil
4 garlic cloves, minced
1½ tablespoons honey
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
½ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
¼ teaspoon red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
For the rice
1 cup (185–200 g) uncooked white rice
1¾ cups water, or the amount recommended on the rice package
¼ teaspoon salt
1 teaspoon butter (optional)
For the avocado topping
1 ripe avocado, diced
1 teaspoon lemon or lime juice
1 tablespoon fresh cilantro or parsley, chopped
A pinch of salt and black pepper
1 teaspoon sesame seeds (optional)
Instructions
Step 1: Cook the rice
Rinse the rice under cold water until the water runs mostly clear.
Add the rice, water, and salt to a saucepan.
Bring to a boil, then cover and reduce the heat to low.
Cook for 15–18 minutes, or according to the package instructions.
Turn off the heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Step 2: Season the shrimp
Pat the shrimp dry with paper towels.
Place them in a bowl and add paprika, black pepper, salt, and optional red pepper flakes.
Toss gently until evenly coated.
Step 3: Cook the shrimp
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the shrimp in a single layer.
Cook for approximately 1–2 minutes per side, depending on their size.
Transfer the shrimp to a plate when nearly cooked through.
Step 4: Prepare the garlic-butter sauce
Reduce the heat to medium.
Add the remaining tablespoon of butter and minced garlic to the same skillet.
Cook for 30–45 seconds, stirring constantly to prevent burning.
Add the honey, soy sauce, and lemon juice.
Stir for about 1 minute until the sauce becomes glossy.
Step 5: Finish the shrimp
Return the shrimp and any collected juices to the skillet.
Toss well to coat every shrimp with the sauce.
Cook for another 1–2 minutes, until the shrimp are fully cooked.
Stir in the chopped parsley.
Shrimp should reach an internal temperature of 145°F (63°C) and appear pearly and opaque.
Step 6: Prepare the avocado
Dice the avocado and place it in a small bowl.
Add lemon or lime juice, a pinch of salt, and black pepper.
Toss gently to avoid mashing the avocado.
Step 7: Assemble the bowls
Divide the cooked rice between two serving bowls.
Arrange the garlic-butter shrimp on top.
Spoon the remaining sauce over the shrimp and rice.
Add the diced avocado.
Garnish with fresh parsley or cilantro and optional sesame seeds.
Serve immediately while warm.
Nutrition Information
Estimated per serving, including rice and avocado.
Nutrient
Approximate Amount
Calories
600–700 kcal
Protein
35–42 g
Carbohydrates
65–80 g
Fat
20–28 g
Fiber
5–8 g
Sodium
650–1,000 mg
Nutrition varies depending on the amount of butter, the brand of soy sauce, and serving sizes.
Nut Information & Allergens
Peanuts: None included in the standard recipe.
Tree nuts: None included in the standard recipe.
Shellfish: Contains shrimp.
Dairy: Contains butter.
Soy: Contains soy sauce.
Sesame: Present only if optional sesame seeds are added.
Gluten/wheat: Some soy sauces contain wheat. Use certified gluten-free tamari if required.
Eggs: None in the standard recipe.
Allergy precaution: Check ingredient labels for cross-contact warnings. If preparing food for someone with a serious allergy, use ingredients verified safe for them.
Helpful Tips
For juicy shrimp: Avoid overcooking, as shrimp become tough when cooked too long.
For a thicker sauce: Let the sauce simmer gently for another 1–2 minutes before returning the shrimp.
For extra flavor: Add a little lemon zest or extra fresh parsley.
For more heat: Add chili flakes or a small amount of hot sauce.
For a dairy-free option: Replace butter with additional olive oil or a suitable dairy-free alternative.
For meal prep: Prepare the rice and sauce ingredients in advance, but cut the avocado shortly before serving.
Questions & Answers
Q: Can I use frozen shrimp?
Yes. Thaw the shrimp completely in the refrigerator or under cold running water in a sealed bag. Pat dry before seasoning.
Q: Can I use brown rice instead of white rice?
Yes. Brown rice works well, but it generally requires more water and a longer cooking time. Follow the package instructions.
Q: Can I make this recipe without honey?
Yes. You can omit the honey for a less-sweet sauce or replace it with a suitable alternative. The sauce will taste less sweet and may be less glossy.
Q: What can I use instead of avocado?
Try cucumber, steamed broccoli, sautéed zucchini, or a fresh green salad.
Q: How should I store leftovers?
Refrigerate the shrimp and rice promptly, within 2 hours, in covered containers. Use within 3–4 days and reheat until steaming hot throughout. Store the avocado separately when possible.
Q: Can I make this recipe gluten-free?
Yes. Use certified gluten-free tamari instead of regular soy sauce and check all packaged seasonings for gluten-containing ingredients.
Q: What should I serve with this dish?
Steamed broccoli, roasted vegetables, cucumber salad, or extra lime wedges are excellent choices.