Upgrade your weeknight meals with this easy Shrimp Rice Bowl, a perfect blend of succulent shrimp and aromatic garlic butter on a bed of comforting rice.
- 340 grams shrimp (16-20 count peeled and deveined) - 30 grams garlic (minced) - 2 tablespoons sake - 1/4 teaspoon salt - 1 tablespoon olive oil - 1 1/2 tablespoons soy sauce - 28 grams cultured unsalted butter - 2 servings cooked rice - 1 lemon (cut into wedges) - 1 scallion (chopped for garnish)
Add the peeled and deveined shrimp to a bowl along with the garlic, sake, and salt and stir to combine.
Pre-heat a frying pan over high heat and add the oil and marinated shrimp in a single layer. Fry undisturbed until the shrimp is cooked halfway through.
Flip the shrimp over and cook for 20 seconds before stir-frying the shrimp until it's cooked through.
Add the butter and soy sauce and toss to emulsify the butter and soy sauce and coat the shrimp. Remove it from the heat as soon as the butter is melted.
Split 2 servings of cooked rice between two bowls and then top with the shrimp. Garnish with scallions and lemon wedges.