These shrimp bowls are cozy comfort food in its simplest form. Juicy shrimp get bathed in a warm garlic herb cream sauce, then spooned over fluffy rice that soaks up every bit of flavor. It’s a satisfying, no-fuss dinner for two that comes together in just 25 minutes.
Why You’ll Love This Recipe
- Simple ingredients, big comfort. Garlic, cream, and herbs turn shrimp into something cozy and rich.
- Ready in 25 minutes. A quick, satisfying dinner for busy nights.
- Perfectly portioned for two. No need to worry about leftovers or scaling down a big batch.
- Adjustable heat. A pinch of red pepper flakes is optional, so you can keep it mild or add a little kick.
Ingredients
For the Shrimp
- 12 oz large raw shrimp, peeled, deveined, and patted dry
- 1 tbsp olive oil
- ½ tsp Italian seasoning
- ¼ tsp paprika
- ¼ tsp black pepper
- Salt, only as needed
For the Creamy Garlic Herb Sauce
- 1 tbsp unsalted butter
- 3 garlic cloves, minced
- ¼ cup low-sodium chicken broth
- ¾ cup heavy cream
- ½ tsp Italian seasoning
- Pinch of red pepper flakes, optional
- 1 tbsp chopped fresh parsley
For Serving
- 2 cups hot cooked jasmine or basmati rice
How to Make Creamy Garlic Herb Shrimp & Rice Bowls
1. Season the shrimp. Toss the dry shrimp with Italian seasoning, paprika, black pepper, and a little salt.
2. Sear the shrimp. Heat the olive oil over medium-high heat. Cook the shrimp for 60 to 90 seconds, turn, and cook for about 30 seconds more. Transfer to a plate while slightly underdone.
3. Start the sauce. Lower the heat to medium. Melt the butter and cook the garlic for 30 seconds, until fragrant.
4. Make it creamy. Add the chicken broth, heavy cream, Italian seasoning, and red pepper flakes, if using. Simmer gently for 2 to 3 minutes without boiling hard.
5. Finish the shrimp. Return the shrimp to the skillet for 30 to 60 seconds, until pearly, opaque, and fully cooked. Stir in the parsley.
6. Serve over rice. Divide the hot rice between two bowls and spoon the creamy garlic herb shrimp with plenty of sauce alongside.
Tips for the Best Garlic Herb Shrimp Bowls
- Pull the shrimp while slightly underdone. They’ll finish cooking when returned to the sauce, so avoid fully cooking them in the first sear.
- Keep the sauce at a gentle simmer. A hard boil can cause the cream to separate, so keep the heat moderate.
- Have the rice ready before you start the shrimp. This dish comes together quickly, so having the rice hot and waiting keeps everything on schedule.
- Adjust the heat to your taste. Leave out the red pepper flakes for a milder dish, or add a bit more for extra warmth.
What to Serve with Creamy Garlic Herb Shrimp Bowls
This bowl is a complete meal on its own, but a simple steamed vegetable or a light green salad rounds things out nicely if you’d like something fresh on the side.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing extra water.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Can I double this recipe?
Yes, this recipe scales up easily for more servings. Just use a larger skillet so the shrimp have room to sear properly.
Creamy Garlic Herb Shrimp & Rice Bowls
Ingredients
Equipment
Method
- Toss the dry shrimp with Italian seasoning, paprika, black pepper, and a little salt.
- Heat the olive oil over medium-high heat. Cook the shrimp for 60 to 90 seconds, turn, and cook for about 30 seconds more. Transfer to a plate while slightly underdone.
- Lower the heat to medium. Melt the butter and cook the garlic for 30 seconds, until fragrant.
- Add the chicken broth, heavy cream, Italian seasoning, and red pepper flakes, if using. Simmer gently for 2 to 3 minutes without boiling hard.
- Return the shrimp to the skillet for 30 to 60 seconds, until pearly, opaque, and fully cooked. Stir in the parsley.
- Divide the hot rice between two bowls and spoon the creamy garlic herb shrimp with plenty of sauce over or alongside the rice.
