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- 1 pound large shrimp, peeled and deveined - 1 cup jasmine rice - 2 cups vegetable broth - 2 cups fresh spinach - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 4 cloves garlic, minced - Juice and zest of 1 lemon - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh parsley, chopped for garnish (optional)

30-Minute Lemon Garlic Shrimp and Rice Bowl

Discover the vibrant Zesty Lemon Garlic Shrimp & Rice Bowl, a perfect dish for busy weeknights. This recipe combines succulent shrimp, nutty jasmine rice, and colorful vegetables for a healthy, flavor-packed meal. Quick and easy to prepare, it’s made with fresh ingredients like spinach, cherry tomatoes, and zesty lemon, complemented by aromatic garlic. Get ready to impress everyone at your table with this delightful blend of texture and taste!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1 cup jasmine rice

2 cups vegetable broth (or water)

4 cloves garlic, minced

1 lemon (zest and juice)

1 tablespoon olive oil

1 teaspoon red pepper flakes (adjust to taste)

1 teaspoon dried oregano

Salt and pepper to taste

2 cups baby spinach

½ cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Rice: In a medium saucepan, combine the jasmine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff with a fork once done and set aside.

    Prepare the Shrimp: While the rice is cooking, rinse the shrimp under cold water and pat dry. Season with salt, pepper, oregano, and red pepper flakes.

      Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

        Cook the Shrimp: Add the seasoned shrimp to the skillet and sauté for 3-4 minutes, flipping halfway, until they turn pink and opaque.

          Add Lemon: Once the shrimp is nearly done, add the lemon zest and lemon juice to the skillet. Stir gently to coat the shrimp evenly and allow the flavors to meld for an additional minute.

            Finish with Spinach: Add baby spinach and halved cherry tomatoes to the skillet. Cook for another 2 minutes, stirring occasionally, until the spinach is wilted and the tomatoes are slightly softened.

              Assemble the Bowl: Divide the jasmine rice among bowls. Top each bowl with the lemon garlic shrimp mixture. Garnish with fresh chopped parsley for a burst of color and flavor.

                Serve & Enjoy: Serve the bowls warm with extra lemon wedges on the side if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4