Lemon Garlic Butter Shrimp - An Alternative Protein Bowl

Easy Lemon Garlic Butter Shrimp recipe with a touch of basil, coconut milk and honey! It's one of the easiest and quickest way to prepare shrimp, all ready within 20 minutes

This lemon garlic butter shrimp recipe is a perfect way to cook up shrimp in a tasty and unique way.  The shrimp is cooked with four different flavors that come together extremely well: honey, garlic, lemon and basil.  Sometimes adding too many flavors in one dish can result in a confusing taste going in too many directions, I don’t find this to be one of those dishes.  Lemon is practically a given ingredient when eating seafood, and lemon with garlic is always welcome in my book.  The savory basil is aromatic and the honey adds a sweetness and slight texture change that brings a hint of Asian flare.  I like that the honey balances out the tanginess from lemon.

With the shrimp having a high protein content and quinoa added to the dish I consider this to be a great option for a shrimp protein bowl.  It definitely mixes it up a bit from the more common chicken and other common protein bowls that you’ll find out there.  I didn’t feel like going to the store today so I just grabbed a few other veggies that were on-hand, which included peas and corn (since I have two toddlers I always seem to have a bag of those around!).

You can enjoy this lemon garlic shrimp with rice or follow my lead with it on top of your favorite salad.  Either should taste great.

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Lemon Garlic Butter Shrimp

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Servings 2 -3

Ingredients

 

• ▢ 12 pieces of extra-large shrimp
• ▢ 1 tablespoon olive oil
• ▢ 4-5 cloves garlic
• ▢ 1 ¼ tablespoons butter
• ▢ 2 tablespoons lemon juice
• ▢ 1 teaspoon honey, or more according to your liking
• ▢ 1 teaspoon chopped basil, I used mydorot
• ▢ tablespoons Optional: 2 coconut milk, full fat
• ▢ salt/pepper to taste

Instructions

 

• Heat olive oil in a skillet over hight heat. When it begins to smoke, place shrimp in a skillet and cook for one minute without stirring
• Season shrimp with salt and pepper to taste
• Stir in garlic and chopped basil, cook for about 1 minute
• In a small mixing bowl, add lemon juice, honey and coconut milk quickly stir
• Next stir in the lemon juice, coconut milk, honey mixture and ¼ tablespoon butter
• Cook until the butter is melted, then turn the heat to low and add the remaining butter
• Keep stirring until the shrimp is well cooked, then stir in chopped parsley and turn off the heat.
• Serve with rice, salad or quinoa with veggies of your choice.

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