Garlic Butter Shrimp Rice Bowl

Ingredients

• 1300 g Long-grain white rice(300g)
• 2450 ml Chicken broth(450g)
• 315 ml Extra virgin olive oil(14g)
• 420 g Fresh garlic(20g)
• 53 g Salt(3g)
• 63 g Black pepper(3g)
• 7400 g Large shrimp(400g)
• 850 g Unsalted butter(50g)
• 930 g Mayonnaise(30g)
• 1010 g Sriracha(10g)
• 112 g Paprika(2g)
• 1215 ml Lemon juice(15g)
• 1310 g Green onions(10g)
• 145 g Fresh parsley(5g)
• 152 g Dried seaweed or furikake(2g)

Instructions

1. 1Rinse the rice thoroughly and cook it in chicken broth instead of water until fluffy and tender.
2. 2Pat the shrimp dry and toss them in a bowl with paprika, salt, and black pepper until evenly coated.
3. 3Heat olive oil in a large skillet over high heat and sear the shrimp for 1-2 minutes per side until they turn pink and opaque.
4. 4Reduce heat to medium, add the butter and minced garlic to the pan, and toss with the shrimp for 1 minute until fragrant.
5. 5Stir in the lemon juice, scraping the bottom of the pan to incorporate all the savory browned bits into the butter sauce.
6. 6Fill serving bowls with the warm rice and top with a generous portion of the garlic butter shrimp.
7. 7Drizzle with the sriracha-mayo mixture and sprinkle with sliced green onions and fresh parsley. Optionally, add dried seaweed or furikake.