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Garlic Butter Shrimp Bowl with Avocado & Caesar Salad Recipe
Ash Tyrrell

Garlic Butter Shrimp Bowl with Avocado & Caesar Salad Recipe

I still remember the first time I made this bowl for a quick dinner and ended up making it three more times that same week. The garlic butter shrimp turns out juicy and packed with flavor every single time
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Total Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 lb shrimp peeled and deveined – use large or jumbo shrimp so they stay juicy and don't overcook too fast
  • 4 tbsp unsalted butter – salted butter can make the dish too salty once you add the seasoning and cheese
  • 4 cloves garlic minced – fresh garlic gives a much deeper flavor than the jarred kind, so mince it right before cooking
  • 1 tsp smoked paprika – adds warmth and a subtle smoky note without any heat
  • 1/2 tsp red pepper flakes optional – skip this if you prefer a milder bowl
  • Salt and black pepper to taste
  • 2 tbsp fresh lemon juice – brightens up the richness of the butter and balances the whole bowl
  • 1 tbsp olive oil
  • 2 cups romaine lettuce chopped – always use fresh romaine hearts, never the bagged pre-chopped kind, since it wilts faster and turns watery
  • 1 avocado sliced – pick one that's just slightly soft to the touch for the creamiest texture
  • 1/2 cup Caesar dressing store-bought or homemade
  • 1/3 cup Parmesan cheese freshly grated – pre-shredded cheese has anti-caking additives that keep it from melting into the dressing smoothly
  • 1/2 cup croutons – homemade croutons taste far better and hold their crunch longer than the packaged version
  • Cooked rice or quinoa for serving (optional)

Method
 

  1. Pat the shrimp dry with a paper towel first, since this helps them sear instead of steam. Toss them in a bowl with olive oil, smoked paprika, salt, and pepper. Let them sit for a few minutes so the seasoning really soaks in.
  2. Melt the butter in a large skillet over medium heat until it starts to bubble gently. Add the minced garlic and stir it constantly for about 30 seconds. Watch it closely, because garlic burns fast and turns bitter.
  3. Add the seasoned shrimp to the skillet in a single layer, without overcrowding the pan. Cook for about 2 minutes per side until they turn pink and slightly curled. Squeeze fresh lemon juice over them right before removing from heat.
  4. In a large mixing bowl, add the chopped romaine and pour the Caesar dressing over it. Toss everything gently using tongs so every leaf gets coated evenly. Add the grated Parmesan cheese and toss again lightly.
  5. Start with a base of rice, quinoa, or extra greens if you're using one. Layer the Caesar salad on one side and the garlic butter shrimp on the other. Finish with sliced avocado and a few croutons scattered on top.
  6. Drizzle any extra garlic butter from the skillet over the finished bowl for added richness. Sprinkle a little more Parmesan and cracked black pepper on top. Serve the bowl immediately while the shrimp is still warm.

Notes

  • I always pat my shrimp completely dry before seasoning, since this one step makes the biggest difference in getting a good sear
  • I like to cook the shrimp in batches instead of crowding the pan, because overcrowded shrimp release water and steam rather than sear
  • I taste my Caesar dressing before tossing and add a squeeze of lemon if it feels too heavy
  • I slice the avocado last, right before serving, so it doesn't brown while I'm cooking everything else
  • I keep a small bowl of extra Parmesan on the side for anyone who wants more cheese on their bowl