Ok, so full disclosure here: this Shrimp Scampi Sushi recipe is a little over the top. However, it was so delicious and really fun to eat. If you don’t want to take the time to mold the rice, this recipe would be equally as yummy in a bowl.
Shrimp scampi is one of my all time favorite meals. It’s something you can’t cook every day, because butter. As an occasional meal, you can’t ask for more. It’s warm, buttery, and rich, and feels much more costly than it is. I made this batch with frozen shrimp because it’s what I had on hand, but it would be equally (or even more) amazing with fresh.
I found that I had to add more salt and garlic powder than I anticipated, but I specifically didn’t include this in the recipe because nothing is worse than getting your food too salty. There’s not much to remedy it when that happens.
The butter for dipping the sushi is what really makes this meal so decadent. It doesn’t mimic real sushi in any fashion other than presentation, but gives a fun twist to a more traditional meal. Eating is, after all, supposed to be fun, right? I served with a side of green beans and my whole family loved it! Now to the breakdown:
- Shrimp: $5.00
- Butter: $.81
- Garlic: $.19
- Rice: $.54
- Total: $6.54 for 6 servings or $1.09 per serving
Shrimp Scampi Sushi
Decadent, buttery, and so much fun to eat! A playful twist on an old classic.
- 1 12 oz bag frozen shrimp peeled and deveined
- 8 tbsp melted butter
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 2 tbsp parsley
- 2 1/4 cups Botan Calrose rice
- 3 cups water
Preheat oven to 375.
In a glass dish (at least 3" deep) combine shrimp, butter, garlic, lemon, garlic powder, and 1 tbsp parsley. Add pinch of salt and pepper.
Bake for approximately 20 minutes (less if shrimp is fresh).
Add salt, pepper, and garlic powder to taste.
Combine rice and water. Heat on medium high until boiling, then reduce heat to low. Cover and cook for 20 minutes.
Allow rice to cool for 5 minutes.
Using 2 ice trays, spoon rice into trays. Cover with plastic wrap, and use your hands to push rice fully into molds. Place in freezer for 5-10 minutes to cool.
Once cooled, pop rice out of molds. Shape as necessary if any is damaged while removing.
Assembling and serving
Place shrimp on top of the rice cubes, as many as will fit on top. Push in slightly so they hold.
Drizzle butter mixture from baking dish over assembled pieces. Top with parsley.
Divide leftover butter into dishes for dipping. Any remaining shrimp can go into these dishes as well to be served along with sushi pieces.