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
Scale
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
