Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado |

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

Hi Friends! It’s time for another 30 Minute Thursday!

Have you been enjoying our monthly series so far? Have you made any of the recipes? If so, which ones? Tell me! I’m nosey and I want to know exactly what you’re eating!

I know that it seems counterintuitive, given my day job and all, but I often struggle with dinner preparations. By the time 6 o’clock rolls around, I’ve simply lost steam. I often end up eating some weird mash-up of leftovers. Or maybe cheese and crackers. And sometimes I just eat ice cream straight from the container. Which while delicious, certainly doesn’t qualify as a “proper dinner” no matter how you spin it. What can I say? I’m an imperfect human being.

So our 30 Minute Thursday series has definitely helped to inspire me at dinner time. And I hope it has benefited you as well!

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado |

This month, I’m bringing you these Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado. And holy yum! This recipe combines some of my most favorite things ever: avocado, coconut-lime rice and browned butter. And of course, just the fact that it’s a complete meal served all in one big bowl is enough to make me swoon. You guys know I’m obsessed with food in bowls.

The browned butter gives this dish a rather luxurious quality. As does the creamy coconut-lime rice. I think you’re going to be instantly hooked.

Don’t forget to check out the links below to see the other quick and easy dinners that my blogging friends cooked up this month. And if you make anything from the series, give us a shout out on social media with the hashtag #30MinuteThursday!



Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado

Serves 2

Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado


  • For the Rice
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup water
  • 1 tablespoon extra-virgin olive oil
  • 1/8 tsp. salt
  • 1 cup basmati or jasmine rice
  • Zest of 1 lime

  • For the Toppings
  • 12 large raw shrimp, peeled and deveined (tails can be on or off)
  • 3 tablespoons unsalted butter, cubed
  • 4 cups loosely torn kale leaves
  • Salt
  • Black pepper
  • Red pepper flakes
  • 1/2 avocado, diced
  • Lime wedges


  1. Make the rice. In a medium saucepan, bring the coconut milk, water, olive oil and salt to a low boil. Stir in the rice and turn down the heat to low. Cover and cook for 15 minutes, checking to make sure the coconut milk doesn’t scorch on the bottom. Turn of the heat, keep the lid on and let the rice sit for 5-7 minutes. Then remove the lid and fluff the rice with a fork. Stir in the lime zest. Cover to keep warm and set aside.
  2. Prepare the toppings. Rinse the shrimp and pat them dry. Heat the butter in a large skillet over medium heat, whisking it as it melts. Once the butter has started to brown and smells nutty, add the shrimp in a single layer. Sprinkle the tops of the shrimp with a few pinches of salt and black pepper. Cook the shrimp for about 1-2 minutes on each side, until they are no longer transparent, the tails have started to curl and they have developed a light golden crust on the outside. Transfer the shrimp to a plate and cover to keep warm. Add the kale to the skillet, tossing it around to get it coated in the remaining butter. Sprinkle the kale with a few pinches of salt and about 1/4 tsp. of the red pepper flakes. Cook the kale for 1 minute, just until it starts to wilt slightly. Remove from the heat and set aside.
  3. Assemble the rice bowls. Divide the rice between two bowls. Top with the cooked shrimp, sautéed kale and the chopped avocado, dividing the ingredients evenly between the two bowls. Squeeze some fresh lime juice over the top. Serve immediately.


Mushroom Barley Soup from Pumpkin ‘N Spice

Linguine with Poached Egg and Asparagus from Sweet Peas & Saffron

30-Minute Spicy Orange Shrimp Teriyaki from Flavor the Moments

Spinach Pesto and Tomato Flatbread Pizzas from Kristine’s Kitchen

Tex-Mex Taco Salad from My Kitchen Craze

30-Minute Turkey Bolognese Zucchini Noodles from Whole and Heavenly Oven

Sweet and Sour Meatballs from Bake. Eat. Repeat.

20-Minute Ham and Pineapple Rice from The Recipe Rebel

Seasoned Chickpea Taco Salad with Avocado Ranch Dressing from She Likes Food

42 comments on “Browned Butter Shrimp and Rice Bowls with Sautéed Kale and Avocado”

  1. Pingback: Tex-Mex Taco Salad - My Kitchen Craze

  2. If I didn’t live with my husband (haha!) then I would probably eat the strangest meals, too! And I definitely do when he’s not home for dinner or out of town. These rice bowls look SO good! I love that you used browned butter and kale. I think I could eat this for just about every meal!

    • Yeah, a lot of my dinner problems probably stem from living alone. I’m way to free to just eat whatever the heck I want! Ha ha ha!

  3. Holy yum is right Liz! Count me in for this one! All my favorite ingredients in one bowl! And in 30 mins or less…..perfect!

  4. Dang, browned butter shrimp??!!!!! YES! I love this rice bowl, Liz!

  5. Pingback: 30-Minute Spicy Orange Shrimp Teriyaki - Flavor the Moments

  6. Pingback: 20 Minute Ham and Pineapple Rice Recipe (One Pot)

  7. OMGeee I totally get it Liz.. I am out of steam too! Rob’s lucky if he gets cookies for dinner anymore! hehe! This looks so tasty and that brown butter (!!) and coconut rice! I am a big fan of coconut rice especially when paired with a little spice! So good Liz!

  8. Love this dinner idea! Perfect for those nights when I’m like “hmm, should I actually make dinner or just continue to grab random snacks out of the fridge and cabinet until I’m full?” GUILTY!!!!

  9. I’m out of steam by dinner time often too, especially if I’m working on non-dinner related recipes during the day…it’s terrible! 30-minute meals save the day, and I love using shrimp because it cooks up so fast. Brown butter and coconut rice are two of my favorite things on the planet, so I would love these bowls!

    • Glad I’m not the only one who runs out of steam! I hope you try this recipe, Marcie. You’ll love it!

  10. This is such an elegant meal and I love how you develop such rich flavors (browned butter?! heck yeah) in such a short time!

  11. Well, absolutely everything about this meal sounds fantastic! I love shrimp anything, plus the brown butter convinced me I needed to make this soon!

  12. I love the idea of “30 minute Thursdays”! So clever! Can I come over for dinner? PLEASE! 🙂 🙂

  13. Pingback: 30-Minute Turkey Bolognese Zucchini Noodles

  14. Pingback: Linguine with Poached Egg and Asparagus | Sweet Peas and Saffron

  15. 30 minute dinner recipes are always welcome here! Love shrimp and always love browned butter 🙂

  16. Oh my…seriously, this looks so delicious!!! I can’t wait to try this!! And I’m loving 30 minute Thursdays!! xox

  17. Haha, I TOTALLY know where you’re coming from. My husband will get home from work at 5:30 and have to make grilled cheese or something because I am so done with food. I have been gathering up all of the ideas from our series, too!

    • Yeah, it’s so hard to cook dinner after a full days worth of cooking! Grilled cheese sounds pretty gosh darn good though!

  18. I am so bad at dinner sometimes…LOVE the looks of this because a) bowl food b) shrimpies c) avocado and d) brown butter. Looks ah-mazing!!

  19. These shrimp and rice bowls look SO amazing, Liz! I definitely want this for dinner tomorrow!

  20. DANG, girl!! You sure do know how to make a gorgeous rice bowl! This is just a bowlful of dinner dreams! Can’t even stop drooling. 😉

  21. 30 minute thursdays are an amazing idea, as is this beautiful bowl of seafood and veggies! Just the kind of thing I want more of in my life! 😉

  22. I feel you about food Liz. I think as food bloggers we get so sick of cooking and being in the kitchen, that when dinner rolls around we eat anything. Our go to is cereal. Ha! This browned butter shrimp sounds dreamy! Wish I had it on my dinner table right now!! 🙂

    • Thanks, Cyndi! Yeah, it’s definitely a challenge after cooking all day to cook MORE for dinner. Cereal is a pretty frequent occurrence in my house too! 🙂

  23. Pingback: 30 Minute Thursday: Mushroom Barley Soup - Pumpkin 'N Spice

  24. What is the nutritional info for this recipe? 

    • I don’t calculate the nutritional information for my recipe, but you can use any one of the free online calculators that are available.

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