Description
This Shrimp and Rice Bowl is a healthy, quick, and delicious dish that brings together perfectly seasoned shrimp, fluffy rice, and a medley of fresh vegetables. Whether you’re looking for a nutritious lunch, a flavorful dinner, or a meal prep option, this dish ticks all the boxes. With customizable toppings and sauces, this recipe is versatile enough to please a variety of tastes. The balance of lean protein from shrimp, fiber from rice and veggies, and healthy fats from avocado makes this bowl a well-rounded and satisfying meal. Plus, it’s packed with nutrients to keep you feeling full and energized throughout the day!
Ingredients
Scale
For the Shrimp:
- 1 lb large shrimp (peeled and deveined)
- 2 tbsp olive oil 🫒
- 1 tbsp garlic, minced 🧄
- 1 tsp paprika 🌶️
- 1/2 tsp cumin 🌿
- Salt and pepper, to taste 🧂
- 1 tbsp fresh lime juice 🍋
- Fresh cilantro for garnish 🌱
For the Rice:
- 2 cups cooked white or brown rice 🍚
- 1 tbsp butter or olive oil 🫒
- Salt, to taste 🧂
For the Veggies (Optional but recommended):
- 1 cup corn kernels (fresh or frozen) 🌽
- 1 red bell pepper, sliced 🌶️
- 1 avocado, sliced 🥑
- 1/2 cup chopped green onions 🌿
For the Sauce (Optional but highly recommended):
- 1/4 cup sour cream or Greek yogurt 🧑🍳
- 1 tbsp lime juice 🍋
- 1 tsp hot sauce or sriracha (adjust to heat preference) 🌶️
Instructions
- Marinate the Shrimp:
Start by marinating the shrimp. In a bowl, combine the shrimp, olive oil, garlic, paprika, cumin, salt, pepper, and lime juice. Toss to coat the shrimp evenly in the seasoning. Let the shrimp marinate for 10-15 minutes for the best flavor. - Cook the Rice:
While the shrimp is marinating, prepare the rice. If you haven’t already cooked the rice, do so according to the package instructions. Once cooked, fluff the rice with a fork, then stir in butter or olive oil for richness. Season with salt to taste. - Prepare the Veggies:
While the rice and shrimp are cooking, slice the bell pepper, chop the green onions, and slice the avocado. If you’re using corn, heat a pan over medium heat and cook the corn for 2-3 minutes until lightly charred. This step enhances the flavor of the corn. - Cook the Shrimp:
Heat a skillet over medium-high heat. Once hot, add the marinated shrimp and cook for 2-3 minutes per side or until the shrimp turns pink and opaque. Be careful not to overcook. Remove from the pan and set aside. - Assemble the Bowl:
In a serving bowl, start with a base of rice. Arrange the cooked shrimp on top of the rice. Add the corn, bell pepper, avocado, and green onions around the shrimp. - Prepare the Sauce:
If you are using a sauce, mix the sour cream or Greek yogurt with lime juice and hot sauce (or sriracha). Drizzle over the assembled shrimp and rice bowl. - Garnish and Serve:
Garnish with fresh cilantro and an extra squeeze of lime juice. Serve immediately and enjoy your shrimp and rice bowl!
Notes
- Rice Variety: You can use either white rice or brown rice. Brown rice offers more fiber, while white rice cooks faster.
- Shrimp: Make sure to remove the shell and devein the shrimp before cooking to avoid any unpleasant texture.
- Meal Prep: This recipe is perfect for meal prep. You can store the shrimp, rice, and veggies separately in airtight containers in the fridge for up to 3 days.
- Sauce Variations: You can swap the sour cream or Greek yogurt with a creamy avocado dressing or tahini sauce for a different twist.
- Customization: Feel free to add other veggies like zucchini, cherry tomatoes, or cucumber. You can also experiment with different spices for the shrimp, such as chili powder, turmeric, or Cajun seasoning.
- Prep Time: 15 minutes (for marinating shrimp and prepping ingredients)
- Cook Time: 15 minutes (for cooking shrimp, rice, and veggies)
- Category: Healthy Meals
- Cuisine: American
Nutrition
- Calories: 450-500 kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 50g (for white rice; will vary with brown rice)
- Fiber: 5g
- Protein: 30g
- Cholesterol: 180mg