Garlic Butter Shrimp Bowl with Wild-Caught Gulf Shrimp

Garlic Butter Shrimp Bowl with Wild-Caught Gulf Shrimp

A quick and flavorful bowl featuring succulent wild-caught Gulf shrimp sautéed in garlic butter and served over fluffy grains with fresh toppings.

Ingredients

• 1 lb wild-caught Gulf shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste
• 2 cups cooked rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• Fresh parsley or cilantro for garnish

Instructions

1. Pat the shrimp dry and season with salt and pepper.
2. In a large skillet over medium heat, melt the butter. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2‑3 minutes per side.
4. Stir in the lemon juice and red pepper flakes, tossing the shrimp to coat in the garlic butter sauce.
5. Divide the cooked rice or quinoa among serving bowls. Top each bowl with the garlic butter shrimp, cherry tomatoes, and avocado slices.
6. Spoon any remaining garlic butter sauce over the bowls and garnish with chopped parsley or cilantro.
7. Serve immediately with extra lemon wedges if desired.