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

30-Minute Lemon Garlic Shrimp and Rice Bowl

Discover the vibrant flavors of the Zesty Lemon Garlic Shrimp & Rice Bowl, a quick and healthy meal perfect for busy weeknights or leisurely weekends. This recipe features succulent shrimp sautéed with aromatic garlic, bright lemon juice, and colorful veggies, all served over fluffy jasmine rice. Not only is it easy to make, but it’s also packed with protein and essential nutrients. Try it today for a delicious and nourishing meal that everyone will love!
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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 (zested and juiced)

1 tablespoon olive oil

1 teaspoon red pepper flakes (adjust to your spice preference)

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 the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the rice is tender and all the liquid has been absorbed. Afterward, fluff the rice gently with a fork and set aside to keep warm.

    Prepare the Shrimp: While the rice is cooking, thoroughly rinse the shrimp under cold water and pat them dry with paper towels. In a bowl, season the shrimp with salt, pepper, dried oregano, and red pepper flakes, ensuring they are evenly coated.

      Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté it for about 30 seconds, or until fragrant. Be cautious not to let the garlic burn, as this can make it bitter.

        Cook the Shrimp: Add the seasoned shrimp to the skillet in a single layer. Sauté them for about 3-4 minutes, flipping them halfway through the cooking time. The shrimp are ready when they are pink and opaque.

          Incorporate Lemon: When the shrimp are almost fully cooked, sprinkle in the lemon zest and pour in the lemon juice. Stir gently to evenly coat the shrimp with the zesty mixture and allow the flavors to meld for an additional minute.

            Finish with Spinach and Tomatoes: Add the baby spinach and halved cherry tomatoes to the skillet with the shrimp. Cook for another 2 minutes, stirring occasionally, until the spinach is wilted and the tomatoes begin to soften.

              Assemble the Bowl: To serve, divide the fluffy jasmine rice among individual bowls. Top each portion with the vibrant lemon garlic shrimp mixture, ensuring each bowl gets a mix of shrimp, spinach, and tomatoes.

                Serve & Enjoy: Garnish each bowl with freshly chopped parsley for a pop of color and flavor. Serve the shrimp rice bowls warm, and optionally provide lemon wedges on the side for an extra zesty kick.

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