Name: Lemon Garlic Rice Bowl with Shrimp and Asparagus
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cup cooked rice (brown rice, jasmine, or microwavable rice); 12 oz shrimp (peeled and deveined, fresh or frozen OR peeled and cooked); 1 bunch asparagus (about 1 cup), trimmed and cut into 2-inch pieces; 1 tbsp olive oil, divided; 2 garlic cloves, minced; 2 tbsp lemon juice (plus extra wedges for serving); 1/4 tsp lemon zest (optional, for extra flavor); 1 tbsp butter; 1/2 tsp paprika or chili flakes (optional, for a little heat); Salt and pepper, to taste; Optional toppings: diced avocado, crumbled feta, or fresh parsley

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This lemon garlic rice bowl with shrimp and asparagus is a quick, protein-packed meal that’s perfect for busy nights. Light, flavorful, and ready in 15 minutes!

Lemon garlic rice bowl with shrimp and asparagus served in a white bowl, featuring tender shrimp, vibrant asparagus, and fragrant rice with a zesty garlic lemon touch.

If you’re looking for an easy, nourishing meal that comes together fast, this lemon garlic shrimp and asparagus rice bowl is THE answer! With fresh, simple ingredients, this dish is perfect for those nights when you want something healthy but don’t want to spend hours in the kitchen. Packed with protein, fiber, and a bright, citrusy flavor, it’s a balanced meal that will leave you feeling energized and satisfied.

While you can feel free to add other vegetables here, asparagus goes so well with its slight crunch and earthy flavor. And if you have an abundance of this spring veggie, you can always make a pot of asparagus soup with the ends and some balsamic asparagus and carrots!

And because I know how even simple meals can feel daunting on days when you just don’t have much time or energy, I’ve included a few shortcuts to make this dish as easy as possible without sacrificing flavor– including directions for making it with raw shrimp or precooked shrimp.

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Why you’ll love this lemon garlic shrimp and rice bowl

Quick and easy: Ready in just 15 minutes, this meal is perfect for a busy night.
Nutritious: Shrimp is a high-protein, low-fat seafood that’s incredibly fast and easy to make. And with little bites of asparagus in each bite, you’re sneaking in your veggies too!
One-pan meal: Minimal cleanup means more time to relax after dinner!
Light yet satisfying: The bright lemon garlic flavor keeps it fresh and vibrant.
Family-friendly: Mild, delicious flavors make this a great meal for kids too!

Key ingredients you’ll need

Ingredients for lemon garlic rice bowl with shrimp and asparagus laid out on a table: shrimp, asparagus, rice, garlic, and lemon.

Asparagus sizzling in a pan with olive oil for lemon garlic rice bowl with shrimp.

Shrimp: A lean protein that cooks quickly and absorbs the bright lemon garlic flavors beautifully. Use fresh or frozen (thawed) for convenience.
Asparagus: Adds fiber, vitamins, and a fresh, slightly crisp bite.
Rice: An easy-to-make and delicious carb that balances out this meal and makes it filling. Either meal prep rice ahead of time or use microwaveable rice to keep meal prep time low.
Lemon juice & zest: Brings a fresh, citrusy punch that enhances the garlic and shrimp flavors.
Garlic: Freshly minced is best, but garlic powder or dried minced garlic works in a pinch.
Olive oil & butter: A combination that creates a silky, flavorful sauce for the shrimp and asparagus.

How to make garlic lemon shrimp and rice bowls

Prepare the rice: Heat cooked rice in the microwave or on the stovetop according to package instructions.
Cook the asparagus: Heat 1/2 tbsp of olive oil in a large skillet over medium heat. Add asparagus, season with salt and pepper, and sauté for 3-4 minutes until tender-crisp. Remove from the skillet and set aside.

(If using raw shrimp)

Sauté the shrimp: In the same skillet, add the remaining 1/2 tbsp of olive oil. Add shrimp and season with salt, pepper, and paprika or chili flakes (if using). Cook for 2-3 minutes on one side, then flip.
Make the lemon garlic sauce: Add minced garlic, butter, and lemon juice to the skillet with the shrimp. Sauté for another 2-3 minutes until the shrimp is pink and opaque.

(If using precooked shrimp)

3. Make the lemon garlic sauce: Turn the skillet to low and add minced garlic, butter, and lemon juice and zest. Let the butter mslt and the garlic sizzle into the butter and lemon juice as you stir, being careful not to burn the garlic– about 2 minutes.

4. Add the cooked shrimp to the pan: Bring it back to a sizzle, before removing from the heat, stirring well to coat the shrimp in the butter sauce and warm the shrimp. You want the shrimp to warm through, but not cook further.

Combine: Return the asparagus to the skillet and toss with the shrimp and lemon garlic sauce until everything is coated and heated through. Top with lemon zest.
Assemble the bowls: Divide the rice between two bowls. Top with the shrimp and asparagus mixture, drizzling any remaining sauce from the skillet over the bowls.
Optional toppings: Add diced avocado for creaminess, crumbled feta for a salty kick, or fresh parsley for garnish.
Serve: Garnish with lemon wedges and enjoy warm.

How to adapt this recipe for a low-energy day

Want to make this recipe but need it to be even easier? I got you! Here are some easy ways to shave down time and effort

Use microwavable rice to avoid dirtying another pan, and shave up to 40 minutes off your prep time.
Use pre-cooked frozen shrimp to shave time off cooking– follow the specific directions in the recipe card to avoid overcooking them while putting everything together!
Swap fresh garlic for pre-minced or even dried minced garlic
If you can find it, buy pre-chopped asparagus to save you a step!

How to make this recipe your own

Spicy lemon garlic shrimp: Add extra chili flakes or a drizzle of sriracha.
Asian-inspired shrimp rice bowl: Replace lemon juice with soy sauce and add a drizzle of sesame oil and a sprinkle of sesame seeds on top!
Creamy garlic shrimp bowl: Stir in a spoonful of Greek yogurt or coconut milk as the lemon butter garlic sauce simmers for a creamier texture.
Vegetarian option: Swap shrimp for crispy tofu or chickpeas.

Tips

Don’t overcook the shrimp! They cook quickly—just a couple of minutes on each side. When cooked through, they will be pink and opaque. Cooking them too long will make them rubbery. This is especially true if using pre-cooked shrimp.
You can get the shrimp out of the freezer a day beforehand and let them thaw in the fridge, but shrimp thaw very quickly if you pour them into a strainer and run cold water over them for just a few minutes.

Make ahead, freezing, and storage instructions

Make ahead: Cook the rice, thaw the shrimp, and chop the asparagus in advance to save time.
Freezing: Not recommended, the asparagus and shrimp may become mushy after being cooked, frozen, and thawed.
Storage: Store leftovers in the fridge for up to two days; reheat gently in a skillet or microwave. Be careful not to “cook” as you heat since overcooked shrimp can become rubbery.