This bowl started as a weeknight scramble — It’s the kind of meal that feels restaurant-y but comes together in the time it takes to set the table.

I thaw shrimp quickly under cool running water, then pat them very dry so they sear instead of steam. A little salt, a little pepper. In a wide skillet, butter melts and foams; minced garlic goes in just long enough to perfume the pan. The shrimp cook fast — a minute or two per side until they curl and turn opaque. I slide them to one side, toss in another dab of butter, and warm the rice directly in the garlicky fat so it drinks up all that flavor. A squeeze of lemon brings brightness; chopped parsley makes everything look alive.

Ingredients
1 pound shrimp, peeled and deveined
3 cups cooked rice (day-old is best)
3 tablespoons butter, divided
3 garlic cloves, minced
1 lemon (zest and juice)
Salt and pepper, to taste
Optional: pinch of red pepper flakes, chopped parsley, 1/4 cup peas

Instructions
Pat shrimp dry and season with salt and pepper. Heat a large skillet over medium and melt 1–2 tablespoons butter. Add garlic and cook 20 seconds until fragrant. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Push shrimp to one side; add remaining butter and the rice. Toss rice in the garlic butter until hot and lightly toasted in spots. Add the peas, lemon zest and a squeeze of juice. Fold shrimp back through. Taste and season. Finish with red pepper flakes and parsley if you like.

Tools You’ll Need
Large skillet
Paper towels
Wooden spoon or spatula
Microplane (for zesting)

What I love most about this bowl is how forgiving it is. Use jasmine rice or even quinoa. Add peas or spinach to the pan for a little green. Swap the shrimp for chicken, or keep it vegetarian and fry an egg to slide on top. The point isn’t perfection; it’s a dinner that makes you feel taken care of without asking much in return. Warm, buttery, lemony — just right when you need easy to taste like effort.