Shrimp Rice Bowl

Check ingredients as you prepare them. These checks stay on this page.

• 340 grams shrimp (16-20 count peeled and deveined)
  Ingredient note

  Source: 340 grams shrimp (16-20 count peeled and deveined)
• 30 grams garlic (minced)
  Ingredient note

  Source: 30 grams garlic (minced)
• 2 tablespoons sake
  Ingredient note

  Source: 2 tablespoons sake
• 1/4 teaspoon salt
  Ingredient note

  Source: 1/4 teaspoon salt
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 1/2 tablespoons soy sauce
  Ingredient note

  Source: 1 1/2 tablespoons soy sauce
• 28 grams cultured unsalted butter
  Ingredient note

  Source: 28 grams cultured unsalted butter
• 2 each servings cooked rice
  Ingredient note

  Source: 2 servings cooked rice
• 1 each lemon (cut into wedges)
  Ingredient note

  Source: 1 lemon (cut into wedges)
• 1 each scallion (chopped for garnish)
  Ingredient note

  Source: 1 scallion (chopped for garnish)

1. Peel and devein 340 grams shrimp and pat it dry. Add it to a bowl along with 30 grams garlic, 2 tablespoons sake, and 1/4 teaspoon salt and mix to distribute evenly. Ideally, you want to let this marinate for an hour, but if you're in a rush, you can cook it immediately.
2. Preheat a frying pan over high heat until hot. Add 1 tablespoon olive oil and the shrimp, spreading them into a single layer. Pan-fry the shrimp until it's cooked halfway through.
3. Flip the shrimp over and cook for another 20-30 seconds. When the shrimp is mostly cooked, start stir-frying them until they're fully cooked and the garlic begins to brown.
4. Add 28 grams cultured unsalted butter, and when it's halfway melted, add 1 1/2 tablespoons soy sauce to the melted butter. Toss the shrimp in the sauce to emulsify the mixture while glazing the shrimp. Do not let this cook for longer than it takes to coat the shrimp or the sauce will break.
5. Serve the garlic butter shrimp over 2 servings cooked rice and garnish with 1 scallion and 1 lemon.