shrimp and rice bowl recipe

Written BySheba G Updated On
shrimp and rice bowl recipe
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The Best shrimp and rice bowl recipe

I love making this shrimp and rice bowl recipe because it is so quick and easy. My family asks for it all the time, and it is perfect for a busy weeknight dinner. The shrimp cooks fast and the rice is filling, plus you can add whatever vegetables you have on hand. It is a balanced meal with protein from the shrimp and carbs from the rice, so it keeps everyone full and happy. Even my kids enjoy it, which is a win in my book.

Shrimp and Rice Bowl

Shrimp and Rice Bowl

4.8 from 616 votes

A simple and flavorful shrimp and rice bowl with seasoned shrimp, fluffy rice, and fresh vegetables. This dish is perfect for a quick weeknight dinner and can be customized with your favorite toppings.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Shrimp

1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Rice

1 cup white rice
2 cups water
1/2 teaspoon salt

For the Bowl

1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup chopped fresh cilantro
Lime wedges for serving

👨‍🍳Directions

1Cook the rice: In a medium saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork.
2Season the shrimp: In a bowl, toss shrimp with olive oil, garlic, paprika, salt, and pepper.
3Cook the shrimp: Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
4Assemble the bowls: Divide rice among four bowls. Top with cooked shrimp, cherry tomatoes, cucumber, and cilantro. Serve with lime wedges.

🔧Equipment

Large skillet
Medium saucepan
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 180mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 25g

📝Notes

You can use brown rice instead of white rice for more fiber. Add avocado or a drizzle of sriracha for extra flavor.

Watch Video Of How Shrimp and Rice Bowl Works

This shrimp and rice bowl is always a good idea because it comes together fast and pleases everyone. It works well for family gatherings or a simple dinner and is easy to adjust based on what you have in the fridge. I hope you give it a try.

❓ Frequently Asked Questions About Shrimp and Rice Bowl

1. Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just thaw them completely in the refrigerator overnight or under cold running water before cooking. Pat them dry with paper towels to remove excess moisture.

2. What type of rice works best?

White rice works great because it cooks quickly and has a neutral flavor. Brown rice or jasmine rice are also good options, but they may require a longer cooking time.

3. Can I add other vegetables?

Absolutely. You can add any vegetables you like, such as bell peppers, corn, or shredded carrots. Just chop them into small pieces and add them to the bowl.

4. How do I store leftovers?

Store the shrimp, rice, and vegetables separately in airtight containers in the refrigerator. They will keep for up to 3 days. Reheat the shrimp and rice in a skillet or microwave before serving.

5. Is this recipe gluten-free?

Yes, this shrimp and rice bowl is naturally gluten-free as long as you use gluten-free soy sauce or tamari if you add any. All the ingredients listed are gluten-free.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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