Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 2 tablespoons (30g) unsalted butter
  • 1 tablespoon (15ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Fresh parsley, chopped, for garnish
  • Salt and black pepper to taste
  • 1 cup (185g) uncooked rice (jasmine, basmati, or brown rice)
  • 2 cups (480ml) water (or broth for more flavor)
  • 1 cup (assorted chopped vegetables: broccoli florets, bell peppers, snap peas, carrots)
  • 1 tablespoon sesame oil
  • Sesame seeds, for garnish

Instructions:

  1. Rinse the rice/quinoa. Combine with water/broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer according to package directions until cooked through. Fluff with a fork.
  2. Chop the vegetables into bite-sized pieces. Steam or sauté them until tender-crisp. Toss with sesame oil (optional). Set aside.
  3. Heat olive oil in a large skillet or wok over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds), being careful not to burn it.
  4. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  5. Deglaze the pan with white wine (or chicken broth, if using), scraping up any browned bits from the bottom. Add butter, soy sauce, lemon juice, and red pepper flakes. Stir until the butter is melted and the sauce is combined.
  6. Divide the cooked rice/quinoa between two bowls. Top with the steamed/sautéed vegetables and garlic butter shrimp. Garnish with fresh parsley and sesame seeds (optional). Serve immediately.