If you’re searching for a colorful, nutritious dinner that tastes like a treat and comes together in just 30 minutes, this Shrimp & Veggie Bowl Recipe is about to become a staple in your kitchen! Picture juicy sautéed shrimp, vibrant veggies, creamy avocado, and fluffy rice or quinoa—all finished with a sweet and spicy homemade sauce. Every bite bursts with layers of flavor, and best of all, you can mix and match the veggies based on what you have on hand. This is truly one of those feel-good recipes you’ll crave through the week!
Ingredients You’ll Need
This Shrimp & Veggie Bowl Recipe calls for simple, fresh ingredients that create big flavors and a gorgeous presentation. Each one brings something special—crunch, creaminess, or a touch of heat—that comes together for a bowl you won’t forget. Here’s what makes it shine:
- Large shrimp (1 lb, peeled and deveined): Quick-cooking and sweet, shrimp take on all the spices and sauce beautifully, making them the star protein.
- Olive oil (1 tablespoon): A neutral base for sautéing that adds richness and helps bring everything together.
- Paprika (1/2 teaspoon): Lends color and a smokey, warm depth to the shrimp seasoning.
- Garlic powder (1/2 teaspoon): Intensifies the savory notes without the fuss of mincing fresh garlic.
- Salt and pepper (to taste): Because a little seasoning brings out the best in all the ingredients.
- Cooked brown rice or quinoa (2 cups): Both options offer a hearty, nutty base—choose whichever you love or have on hand.
- Broccoli florets (1 cup): Adds crunch and bright green color, along with lots of nutrients.
- Bell pepper strips (1 cup, any color): Sweet and juicy, they add a rainbow of color plus a crisp bite.
- Shredded carrots (1 cup): Their sweetness and crunch complement the savory shrimp and sauce wonderfully.
- Avocado (1, sliced): Creaminess alert! Avocado balances the other textures and makes each bowl feel satisfying.
- Chopped green onion (1/4 cup): A fresh, zippy finish you’ll love as a topper.
- Sesame seeds or chopped cilantro (optional garnish): Just a sprinkle elevates the presentation and adds a lovely hint of flavor.
- Soy sauce or tamari (2 tablespoons): The base of your sauce, providing bold umami and saltiness.
- Sesame oil (1 tablespoon): Just a few drops are enough to bring deep, toasty flavor to your sauce.
- Rice vinegar (1 tablespoon): Sharpens and lifts all the flavors with a bright tang.
- Honey or maple syrup (1 teaspoon): Gives the sauce a touch of gentle sweetness that balances the soy.
- Sriracha (1 teaspoon, optional): For those who like a little heat—add as much or as little as you enjoy!
- Garlic, minced (1 clove): Adds a punchy, aromatic base to the dressing.
How to Make Shrimp & Veggie Bowl Recipe
Step 1: Whisk Up the Sauce
Start with the magic that brings everything together—a quick homemade sauce. In a small bowl, whisk together soy sauce (or tamari if you’re gluten-free), sesame oil, rice vinegar, honey or maple syrup, sriracha if you want that extra kick, and minced garlic. Set it aside to let the flavors meld. This makes all the difference in your Shrimp & Veggie Bowl Recipe, delivering layers of sweet, savory, tangy, and spicy in every bite.
Step 2: Sauté the Shrimp
Next, heat olive oil in a skillet over medium-high heat. Toss the shrimp with paprika, garlic powder, salt, and pepper so each one is coated with flavor. Cook them in a single layer for just 2–3 minutes per side, until they’re pink and opaque. Removed from the pan, the shrimp should be juicy and tender, perfect for your bowl.
Step 3: Quick-Cook the Vegetables
Toss broccoli florets and bell pepper strips into the hot skillet. Give them a quick sauté for 3–4 minutes until they’re just tender but still vibrantly crisp. If you prefer, steam them lightly instead. This step keeps your Shrimp & Veggie Bowl Recipe bright, colorful, and loaded with great texture.
Step 4: Assemble the Bowls
Time for the fun part! Divide your cooked rice or quinoa among four bowls. Top each with an even sprinkle of the sautéed shrimp, veggies, shredded carrots, and creamy avocado slices. Drizzle with your zesty homemade sauce, then finish with chopped green onion and a dusting of sesame seeds or cilantro for that restaurant-worthy touch. Gather everyone around the table and enjoy!
How to Serve Shrimp & Veggie Bowl Recipe
Garnishes
Don’t underestimate the power of a pretty finish! Sprinkle your bowls with sesame seeds for a nutty crunch or scatter chopped cilantro and green onions for an herby zing. Thinly sliced red chilies add color and a little sizzle, while an extra squeeze of lime brightens everything up. Garnishes turn your Shrimp & Veggie Bowl Recipe into a showstopper.
Side Dishes
While this dish is a meal on its own, a few simple sides can make it even more satisfying. Serve with a light cucumber salad, steamed edamame, or chilled miso soup for a fresh and balanced spread. A platter of quick pickled veggies also pairs perfectly with the punchy flavors of the bowl.
Creative Ways to Present
You can serve your Shrimp & Veggie Bowl Recipe deconstructed on a pretty platter for DIY assembly at the table—especially fun for family style! Or create mini bowls as appetizers for a party. Layer the ingredients in jars for an eye-catching meal prep lunch, or dish each element separately so everyone can build their ideal combination.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Shrimp & Veggie Bowl Recipe can be saved in airtight containers in the fridge for up to 3 days. It’s best to store the components (shrimp, veggies, rice, toppings, and sauce) separately to keep everything tasting its best and prevent sogginess or overcooked shrimp when reheating.
Freezing
If you want to prep ahead, you can freeze just the cooked shrimp and sautéed veggies for up to 2 months. Let them cool completely and store in airtight freezer bags. While rice and quinoa handle freezing well, wait to add avocados and fresh garnishes until serving, as they don’t freeze as nicely.
Reheating
To enjoy your leftovers, reheat the shrimp, rice, and veggies gently in a skillet or microwave until warmed through. For the best taste and texture, avoid overheating, which can make shrimp rubbery. Add fresh toppings and a drizzle of sauce after heating so every bite still feels vibrant and satisfying.
FAQs
Can I substitute different vegetables in this Shrimp & Veggie Bowl Recipe?
Absolutely! This dish is wonderfully flexible. Try snap peas, zucchini, spinach, or even roasted sweet potato—just use the veggies you love or what’s in your fridge.
Is this recipe good for meal prep?
Yes! Make all the components ahead and store them separately. Assemble your bowls right before eating, and you’ll have fresh, satisfying meals for several days.
What can I use instead of shrimp?
If you’re not a fan of shrimp or want a change, this bowl is just as delicious with grilled chicken, tofu, or even salmon. Adjust cooking times as needed for your chosen protein.
How spicy is the sauce?
The sriracha in the sauce is totally optional, so you can control the heat to your liking. Add more for a spicy kick, or skip it for a milder flavor profile—either way, the Shrimp & Veggie Bowl Recipe shines!
Can I use white rice or another grain instead of brown rice or quinoa?
Of course! Swap in jasmine rice, cauliflower rice, or farro depending on your dietary preferences or what you have on hand. The bowl works beautifully with nearly any base.
Final Thoughts
I can’t recommend this Shrimp & Veggie Bowl Recipe enough—it’s fast, nourishing, and never boring. Each bowl brings a pop of color and flavor to the table, making any weeknight feel a little more special. Give it a try, make it your own, and savor every fresh, delicious bite with those you love!
Print
Shrimp & Veggie Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and nutritious Shrimp & Veggie Bowl recipe that’s easy to make and perfect for a quick and healthy meal. Succulent shrimp, colorful vegetables, and flavorful sauce served over a bed of brown rice or quinoa.
Ingredients
For the Shrimp & Vegetables:
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 cup broccoli florets
- 1 cup bell pepper strips (any color)
- 1 cup shredded carrots
- 1 avocado (sliced)
- 1/4 cup chopped green onion
- Sesame seeds or chopped cilantro for garnish (optional)
For the Sauce:
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon sriracha (optional)
- 1 clove garlic (minced)
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha (if using), and garlic. Set aside.
- Cook the Shrimp: Heat olive oil in a skillet. Season the shrimp with paprika, garlic powder, salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove from heat.
- Sauté Vegetables: In the same skillet, sauté broccoli and bell peppers for 3–4 minutes until just tender.
- Assemble the Bowls: Divide rice or quinoa among 4 bowls. Top with shrimp, sautéed vegetables, shredded carrots, and avocado slices. Drizzle with the prepared sauce. Garnish with green onion and sesame seeds or cilantro.
Notes
- You can swap in zucchini, snap peas, or spinach for the vegetables.
- Great for meal prep—store components separately and reheat before assembling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg
