Garlic Butter Shrimp Rice
Garlic Butter Shrimp Rice
Small Cube Blade
Time: Prep 10 min | Cook 10 min | Total 20 min
★ ★ ★ ★ ☆ 4.6/5
Bite-sized Recipe
Cube zucchini and bell pepper with the Small Cube Blade, then toss with garlic butter shrimp and steamed rice for a fast, flavorful dinner.
Intro
Juicy garlic butter shrimp paired with tender cubed veggies and warm rice—this easy dinner packs flavor, protein, and satisfaction into every bite.
What You’ll Need
1 cup cooked jasmine rice
1 cup shrimp, peeled and deveined
½ zucchini, cubed
½ red bell pepper, cubed
1 tbsp butter
2 cloves garlic, minced
Salt and black pepper to taste
Fresh lemon wedge
Blades to Use
Prep Tip
Use the Small Cube Blade to cube vegetables evenly for fast sautéing. Store leftovers in sealed containers for up to 3 days. Reheat gently to preserve shrimp texture.
Instructions
Step 1
Cube zucchini and bell pepper using the Small Cube Blade
Step 2
Melt butter in a pan, then add garlic and cook 1 minute until fragrant
Step 3
Add shrimp, salt, and pepper; sauté 3–5 minutes until pink and cooked through
Step 4
Add cubed vegetables and cook for another 4–5 minutes until tender
Step 5
Serve over hot rice with a squeeze of lemon
For Extra Bite
Sprinkle with chopped parsley or a dash of chili flakes
Nutrition per Serving
Calories: 400
Protein: 28 g
Carbohydrates: 32 g
Fat: 18 g
Fiber: 4 g
Sugar: 3 g
Post Description
Garlic shrimp bowl
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