Shrimp Rice Bowl
A quick and delicious dish featuring juicy shrimp cooked in garlic and soy sauce, served over rice.
Equipment
- Frying Pan
- Mixing Bowls
Ingredients
- 340 grams shrimp peeled and deveined (16-20 count)
- 30 grams garlic minced
- 2 Tbsp sake
- 1/4 tsp salt
- 1 Tbsp olive oil
- 1 1/2 Tbsp soy sauce
- 28 grams cultured unsalted butter
- 2 servings cooked rice
Instructions
- Peel and devein the shrimp if necessary, then pat them dry with a paper towel.
- In a mixing bowl, combine shrimp with minced garlic, sake, and salt. Mix well to coat. Marinate for 15-30 minutes if time allows.
- Preheat a frying pan over high heat. Add olive oil once hot.
- Add marinated shrimp in a single layer. Cook for about 2 minutes or until halfway cooked, then flip.
- Stir-fry until fully cooked and garlic begins to brown.
- Lower the heat to medium, add butter, and let it melt. Pour soy sauce over shrimp and toss to coat.
- Serve shrimp over cooked rice, garnished with chopped scallions and lemon wedges.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.