Add this Shrimp and Rice Bowl to your regular lunch rotations pronto! Shrimp is an excellent source of protein and can help add more variety to what you eat. These bowls are simple to make, nutritious and absolutely delicious.
Beginner cooks, don’t be intimidated by this protein. It’s simple to master and I’ve got some extra tips below just for you.
What You Need to Make a Shrimp and Rice Bowl
I chose to make cilantro, lime rice with these bowls. I will add ingredients and directions for that as well, but plain rice will do!
For the shrimp:
- 1 12-oz package shrimp, thawed I buy mine from Aldi it provides 30-40 shrimp per pound
- 2 bell peppers, sliced, different colors if able
- 1 cup cherry tomatoes
- 1 large onion, sliced
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tbsp nutrition yeast optional but adds a bit of a cheesy flavor
- 1-2 tbsp oil
For the Cilantro Rice:
- 1 cup rice, dry
- 1 cup chopped cilantro about one bunch
- 4 tbsp lime juice
- 1 tsp garlic powder
Step-by-Step Instructions
- Cook your rice according to the package (1 cup of jasmine rice requires 2 cups of water. Bring the water to a boil, add the rice, return to a boil and reduce to a simmer (turn your heat all the way down). Add a lid and set a timer for 12 minutes.
- Slice the onions and peppers into strips and cut the tomatoes in half
- Drizzle the oil in a pan and add the veggies at medium heat
- Allow to cook for 5-8 minutes then add the spices. Remove and set aside.
- Add the shrimp and aim to cook both sides of the shrimp for two minutes each
- Take the cilantro off the bunch (see video) and roughly chop
- Add cilantro, garlic powder, and lime juice to the cooked rice
- Serve!
Extra Toppings
Any vegetable can be added or substituted as a topping. Here are some other toppings to consider.
- Sour cream or plain Greek yogurt
- A cilantro avocado dressing like this one
- Black beans
- Salsa
- Pico de gallo
- Corn
Nutrition Boosts
More protein:
Add an additional serving of protein by adding grilled chicken, steak, or ground meat. You could also consider adding tofu, tempeh, or beans!
More quality fats:
To increase the quality fats try adding a dollop of guacamole or sliced avocado as a topping. Another option is to toss the vegetables with a tablespoon or two of flax meal. Or sprinkle some hemp hearts onto the final mixture or each individual serving.
More whole grains:
Sick of rice? Try quinoa, barley, or wheat berries. Whole grains provide us essential nutrients and are higher in fiber than refined grains.
Brown Rice vs White Rice
There really isn’t a huge nutrient difference between brown rice and white rice. Brown rice does have slightly more fiber and vitamins/minerals. Brown rice has not been milled which is why it takes longer to cook and tastes heartier.
White rice has been milled which means that the bran and germ part of the grain have been removed. It still provides essential carbohydrates and nutrients. Remember, not every grain we eat has to be whole grain.
Shrimp Cooking Tips
- Defrost shrimp in the fridge overnight
- Get it deveined so it’s not stringy
- Sear or sauté it on high heat in a single layer on your pan (all of the shrimp should be on the pan at the same time, not on top of each other)
- Until you feel confident knowing it’s cooked by eyesight, cook it using a timer. It usually takes about 2-3 minutes on each side if searing at a higher heat.
Storage Tips
Leftovers can be stored in an airtight container for up to five days. This makes it a great lunch to meal prep and separate out into containers for the week.
Serving Suggestions
I highly recommend my Strawberry Margarita Mocktail if you’re making this for dinner. Or if you’re doing some meal prep for lunch, prep your breakfast while you’re at by making these Breakfast Cookies.
Shrimp and Rice Bowl Video
When I originally made these I called them Shrimp Fajitas with Cilantro Lime Rice! So just remember anytime you cook something you can make it into other things. Bowls, fajitas, salads…as long as you’re enjoying it you’re doing great.
Shrimp with Rice Bowl
Ingredients
- 12 oz shrimp I buy a 12 oz bag from Aldi it provides 30-40 shrimp per pound
- 2 bell peppers Do two different colors
- 1 cup cherry tomatoes
- 1 large onion
- 2 tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground pepper
- 1-2 tbsp oil
- 1 tbsp nutrition yeast optional but adds a bit of a cheesy flavor
For the Cilantro Rice
- 1 cup rice
- 1 cup cilantro about one bunch
- 4 tbsp lime juice
- 1 tsp garlic powder
Instructions
For the Shrimp and Vegetables
- Slice the onions and peppers into strips and cut the tomatoes in half
- Drizzle the oil in a pan and add the veggies at medium heat
- Allow to cook for 5-8 minutes then add the spices.
- Once done remove from the pan and drizzle another tbsp of avocado oil in the pan prior to adding the shrimp
- Add the shrimp and cook both sides of the shrimp for about two to three minutes each. Cook shrimp in a single layer. Once cooked add to the vegetable mixture.
For the Cilantro Lime Rice
- Cook the rice according to the package.
- Take the cilantro off the stem and roughly chop
- Stir the cilantro, garlic powder, and lime juice into the cooked rice
- Serve!
Notes
Nutrition
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