If you’re searching for a crave-worthy meal that delivers big, sunny flavors with minimal fuss, these Garlic Parmesan Shrimp Rice Bowls will absolutely steal the show at your dinner table. Imagine plump shrimp sizzling in garlicky olive oil, tossed with creamy Parmesan and piled onto fluffy rice—each bite a harmonious mix of richness, freshness, and a gorgeous garlicky punch. It’s a 20-minute weeknight winner, satisfying yet light, and every element works together to create an irresistibly savory bowl. Whether you’re cooking for family or just spicing up your lunch routine, Garlic Parmesan Shrimp Rice Bowls are about to become your newest obsession.

Garlic Parmesan Shrimp Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines because of its straightforward, vibrant ingredients—each one adds a special note to the overall harmony of the dish. From sweet shrimp to nutty Parmesan and fresh parsley, every component matters and pulls its weight to create a bowl you’ll want to make on repeat.

Large shrimp, peeled and deveined (1 pound): The star of the bowl, shrimp cooks quickly and soaks up all those tasty seasonings.
Olive oil (2 tablespoons): Responsible for getting the garlic golden and adding heart-healthy richness.
Garlic, minced (4 cloves): Don’t skimp here—fresh garlic brings depth and bold flavor to every bite.
Smoked paprika (1 teaspoon): Infuses the shrimp with subtle smokiness and a pop of warm red color.
Onion powder (1/2 teaspoon): A little sprinkle enhances the savory notes without overpowering.
Salt and pepper to taste: Essential for seasoning everything just right from the start.
Cooked white or brown rice (3 cups): The perfect base—choose your favorite or swap for quinoa for a twist.
Grated Parmesan cheese (1/2 cup): Brings that signature salty, creamy finish to the shrimp and rice.
Unsalted butter (2 tablespoons): Melted in at the end for extra richness and to help that delicious sauce cling to the shrimp.
Chopped fresh parsley (2 tablespoons): Scattered over the top for a vibrant, herby finish.
Lemon wedges for serving: A final squeeze brightens everything and pulls the flavors together.

How to Make Garlic Parmesan Shrimp Rice Bowls

Step 1: Season the Shrimp

Start by patting the shrimp dry with paper towels—this helps them sear beautifully in the pan instead of steaming. Toss the shrimp with smoked paprika, onion powder, salt, and pepper to evenly coat every piece. This “pre-game” step gives the shrimp a gorgeous color and ensures the seasonings are locked in and ready to shine once they hit the skillet.

Step 2: Sauté the Garlic

Heat the olive oil in a large skillet over medium-high heat—a good swirl to coat the pan. Next, add the minced garlic and let it sizzle for about 30 seconds. You want the garlic just fragrant and pale golden, not brown, to release its aromatic oils and create a flavor-packed base for the shrimp.

Step 3: Cook the Shrimp

Spread the seasoned shrimp into a single layer in the hot skillet. Cook them for 2 to 3 minutes on each side, flipping only once, until they turn pink and are just cooked through. The quick, high heat seals in their sweetness and builds those tasty golden bits on the outside.

Step 4: Finish with Parmesan and Butter

Reduce the heat to low and immediately add the unsalted butter and grated Parmesan. Stir everything until the butter is melted and the cheese forms a silky, savory coating on the shrimp. The sauce clings to every piece, blending garlic, rich dairy, and shrimp’s natural sweetness into pure comfort.

Step 5: Assemble the Bowls

Dish the warm, cooked rice into individual bowls. Spoon the garlicky Parmesan shrimp over the rice, making sure to drizzle on any extra sauce from the skillet—it’s liquid gold! Finish each bowl with a shower of fresh parsley and serve with lemon wedges for that zippy, citrus hit.

How to Serve Garlic Parmesan Shrimp Rice Bowls

Garnishes

These Garlic Parmesan Shrimp Rice Bowls look as inviting as they taste, especially with a handful of vibrant garnishes. Chopped fresh parsley gives a burst of color and freshness, while an extra sprinkle of Parmesan brings out even more cheesy goodness. Don’t forget those lemon wedges—their sunny fragrance pairs perfectly and wakes up all the flavors with just a squeeze.

Side Dishes

While the bowls stand tall on their own, easy side dishes can round out the meal. Try some sautéed spinach or steamed broccoli for a quick veggie hit, or serve with a crisp cucumber salad. Garlic bread is a fan favorite, too, for mopping up every last drop of cheesy, buttery sauce at the bottom of the bowl!

Creative Ways to Present

If you’re in the mood to impress, serve the Garlic Parmesan Shrimp Rice Bowls in wide, shallow dishes with the shrimp and sauce artistically arranged over the rice. For a fun, casual spin, try layering the bowl with roasted veggies underneath the shrimp. You can even set up a build-your-own bowl station for family or guests with different toppings like baby greens, avocado slices, or a sprinkle of chili flakes for heat.

Make Ahead and Storage

Storing Leftovers

Leftover Garlic Parmesan Shrimp Rice Bowls store well in the fridge for up to 2 days. Pack the rice and shrimp together in an airtight container, and keep any extra lemon wedges separate to preserve their freshness. The flavors meld even more overnight, making for a thrilling second-day lunch.

Freezing

If you want to freeze leftovers, let everything cool completely first. Store the rice and shrimp together, or separately if preferred, in a freezer-safe container. The dish will keep in the freezer for up to one month. Thaw overnight in the fridge before reheating for the best texture.

Reheating

For best results, reheat Garlic Parmesan Shrimp Rice Bowls gently in a covered skillet over low heat with a splash of water or broth to keep everything moist. Microwave reheating works too—just use short bursts and stir in between so the shrimp stay tender and the rice fluffy.

FAQs

Can I use pre-cooked shrimp for this recipe?

Yes, you can, but the texture and flavor won’t be quite the same as cooking raw shrimp from scratch. If using pre-cooked shrimp, add them at the end with the butter and Parmesan, warming gently until just heated through to avoid overcooking.

What’s the best rice to use for Garlic Parmesan Shrimp Rice Bowls?

Jasmine, basmati, or any fluffy long-grain rice works beautifully. Brown rice adds a nutty flavor and more fiber, while white rice keeps things ultra-comforting. You can even substitute quinoa or cauliflower rice for a lower-carb option!

How can I make this recipe dairy-free?

Substitute a dairy-free Parmesan-style cheese and use plant-based butter. The buttery garlic flavor will still shine, and you’ll get a lovely, creamy finish without real dairy.

Are Garlic Parmesan Shrimp Rice Bowls spicy?

Nope, the dish is mild with just a hint of smokiness from the paprika. If you love a little heat, feel free to add a pinch of red pepper flakes or a splash of hot sauce when serving.

Can I make this dish ahead?

Yes! While best enjoyed fresh, you can prep the rice and season the shrimp ahead of time. When ready to eat, just cook everything according to the instructions. The bowl reheats beautifully, making it a fantastic make-ahead lunch or meal prep staple.

Final Thoughts

I absolutely love the way these Garlic Parmesan Shrimp Rice Bowls make a weeknight dinner feel special, fast. Whether you stick to the classic recipe or make it your own with creative add-ins, I hope it brings big smiles (and maybe a few happy seconds) to your table. Give it a try and let these savory, garlicky, buttery flavors win you over!

Garlic Parmesan Shrimp Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Garlic Parmesan Shrimp Rice Bowls are a flavorful yet simple dish that combines juicy shrimp coated in a garlic Parmesan sauce with fluffy rice, creating a satisfying meal in just minutes.

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and pepper, to taste

For the Bowls:

3 cups cooked white or brown rice
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Lemon wedges for serving

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Instructions

Season and Cook Shrimp: Pat dry shrimp and season with paprika, onion powder, salt, and pepper. Sauté garlic in olive oil, then add shrimp and cook until pink.
Make Garlic Parmesan Sauce: Stir in butter and Parmesan until melted and shrimp is coated.
Assemble Bowls: Divide rice into bowls, top with shrimp, spoon sauce over rice, and garnish with parsley. Serve with lemon wedges.