There isn’t much that is better than a quick dinner idea that can be easily customized, uses one pan, and also offers many nutritional benefits. This shrimp and rice bowl is my “go-to dinner” lately – it’s delicious, low prep and filling.
If you follow the basic principles of this recipe, you will find yourself with an easy dinner you can turn to every week and ideas to change it up a little so you don’t get bored!
So, this is my kind of recipe – one that offers different variations yet keeps it so simple: a grain, a lean protein, healthy fats, and a variety of different vegetables.
Plus, the rice is cooled prior to eating which increases the resistant starch content. More on this below!
Why This Customizable Bowl is the Best
- It offers flexibility! This bowl can be as simple or as complex as you want it to be. I list different sauce or spice variations so it can be changed up for more variety.
- Makes a great “no brain” dinner idea. Not sure what to cook for dinner? Just turn to your trusty shrimp and rice bowl. No need to brainstorm anything new – just switch up the flavor profile OR go for the variation that you know your family loves.
- Essentially, this recipe uses only one pan!
- It can be a “what’s left to eat in the fridge” kind of meal. What vegetables do you have to use up? Any sauces expiring soon? Reduce food waste and make this a go-to weekly meal.
- High in both protein and fiber! This bowl is very filling and great for high protein meal prep / leftovers the next day.
If you love this recipe, also try my Customizable Chicken Fajita Protein Bowl!
Why you’re going to pre-cook your rice
I am all about pre-cooking and freezing rice. It thaws well in the fridge AND cooked and cooled rice offers some extra nutritional benefits.
Cooling cooked rice increases the resistant starch content – a type of carbohydrate that resists digestion and ferments in the large intestine. Not ony does this increase the amount of prebiotic fiber to help feed the beneficial gut microbes in our gut, improving the composition of it, but it also reduces the glycemic index of rice.
Therefore, consuming rice after it has been cooled may improve the glycemic response. Refrigerate for at least 12 hours to maximize resistant starch formation. You can reheat without boiling and the resistant starch largely remains intact.
The very first step will be to cook a large pot of rice the day prior to making this meal. Portion out the rice into freezer-friendly containers or bags based on the number of servings. So, this recipe makes four servings – so you would freeze about 2 cups per bag or 1/2 cup per serving.
Shrimp and Rice Bowl Instructions
I am not really sure what type of cuisine this bowl is – it could be more Asian or even Mexican. Those are the two flavor profiles I usually turn to, however, even simple flavors would work – like drizzling with Garlic Expressions.
Essentially, it’s just a shrimp and rice bowl that you can customize however you want. Simple, yet so delicious and macro-friendly. Follow the recipe as is or change up the veggie, base, spices or sauces.
Ingredients
This recipe makes about 4 servings.
- 2 cups of cooked and cooled rice, about 1/2 cup of rice per serving. Allow rice to have cooled for at least 12 hours for the most resistant starch.
- 16 ounces peeled and deveined raw shrimp, tail off, or about 4 ounces per serving.
- 8 ounces sugar snap peas, I used a microwaveable steamer bag.
- 1 1/2 cups frozen peas and carrots mixture.
- 2 cups of broccoli, diced small.
- Sliced avocado, about one medium or large.
- 1-1 1/2 cups of shelled edamame.
- 1/4 cup of low sodium soy sauce. See below for more sauce variations!
- One lemon.
- Salt, pepper and garlic powder to taste.
- Red Hot Sriracha.
- PF Chang’s Spicy Mayo. Sub with your favorite sauce(s)!
Variation Ideas
Vegetables
- Corn
- Frozen Asian medley vegetables, for convenience
- Bell peppers
- Fresh tomatoes, pico de gallo or a tomato salsa
- Guacamole
- Zucchini
Switch Up the Base
- Cauliflower rice, for a lower carb option.
- Farro, quinoa, or barley for more fiber and micronutrients.
- Swap the edamame for black beans.
Sauce Ideas
This bowl is all about the drizzle! Keep the seasonings light and use these ideas to add more flavor.
- Bang Bang Sauce or Yum Yum Sauce
- Chik-Fil-A Creamy Salsa Dressing
- Fajita or taco seasoning to add to the shrimp and/or veggies
- Gochujang
- Jalapeno Botana Sauce
- Special Sauce
- Avocado Lime Sauce
So, as you can see, this bowl uses a combination of fresh foods and convenience items. I hope you enjoy this “idea” or recipe and use it forever!
Directions
- Add the shrimp to a bowl with the juice of one lemon, salt, pepper, and garlic powder. Allow to marinate while the veggies are cooking.
- Add the broccoli, frozen shelled edamame, and frozen vegetables to a pan on medium-high heat. Add in the soy sauce and spices to taste. Let the veggies cook, stirring occasionally. Steam the sugar snap peas in the microwave. Cook until the broccoli has softened and the frozen veggies are cooked – about 10 minutes. Can also add the sugar snap peas into the pan as well or see next step.
- Remove the veggies from the pan and the microwave and set aside.
- Add the shrimp to the same pan and cook for about 3 minutes on each side, until the shrimp are no longer pink.
- Add the veggies back into the pan.
- Microwave the cooled rice or add to the pan with the shrimp and veggies to warm it up.
- Assemble the bowl: about 1/2 cup of rice, 4 ounces of shrimp, a good heaping portion of veggies, then a drizzle of sriracha and spicy mayo! Add a couple of slices of fresh avocado. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days. This is a great meal prep recipe for the next two days – keep avocado slices on the side and add day of consumption.
More Variation Ideas
Flavor Profiles
- Mediterranean – Shrimp sautéed with olive oil, garlic, oregano; roasted zucchini, peppers, and cherry tomatoes; drizzle with tzatziki or lemon-tahini sauce.
- Asian-Inspired – Shrimp stir-fried with ginger, garlic, soy sauce, and sesame oil; add snap peas, carrots, and bok choy; finish with sriracha-mayo or sesame dressing.
- Mexican – Chili-lime shrimp; black beans, corn, peppers; top with avocado, pico de gallo, and cilantro-lime crema.
- Caribbean – Jerk-seasoned shrimp; roasted sweet potato cubes, bell peppers, plantains; drizzle with mango salsa.
- Garlic-Butter Herb – Garlic butter shrimp with parsley; steamed broccoli, asparagus, or green beans; sprinkle with Parmesan and a squeeze of lemon.
Rice Swaps (Still Cooked & Cooled for Resistant Starch)
- Brown rice for more fiber and nuttiness.
- Jasmine or basmati for fragrance.
- A rice–barley or rice–lentil mix for extra plant protein.
Veggie Rotation
- Roast root veggies in cooler months (carrots, parsnips, Brussels sprouts).
- Use quick-cook summer vegetables (zucchini, green beans, corn) when in season.
- Add leafy greens like spinach or kale at the end so they just wilt.
Protein Twists
- Half shrimp + half edamame for extra plant protein.
- Add lentils and omit the animal protein.
Make It Allergy Friendly
This recipe can easily be made allergy-friendly! Shrimp + rice + veggies are all gluten-free and dairy-free – so just be careful with the sauces used.
Read the ingredient labels closely for dairy, gluten, soy, egg, or any other food allergies.
Super Easy Customizable Shrimp and Rice Bowl {with Resistant Starch}
Ingredients
- 2 cups cooked and cooled jasmine rice cooled for at least 12 hours, to create resistant starch. See post.
- 16 ounces peeled and deveined raw shrimp
- 8 ounces sugar snap peas in microwave steamer bag for convenience
- 1½ cups frozen carrots and peas
- 2 cups small diced broccoli
- 1½ cups shelled edamame or mukimame
- One medium or large avocado, sliced
- One lemon
- 1/4 cup low sodium soy sauce
- Tabasco Sriracha or preferred sauce(s)
- PF Chang's Spicy Mayo
- Salt, pepper, and garlic powder to taste
Method
- Add the shrimp to a bowl with the juice of one lemon, salt, pepper, and garlic powder. Allow to marinate while the veggies are cooking.
- Add the broccoli, frozen shelled edamame, and frozen vegetables to a pan on medium-high heat. Add in the soy sauce and spices to taste.
- Let the veggies cook, stirring occasionally. Steam the sugar snap peas in the microwave while veggies in pan are cooking. Cook until the broccoli has softened and the frozen veggies are cooked – about 10 minutes. Remove the veggies from the pan and set aside. *sugar snap peas can be added in the last couple of minutes as well.
- Add the shrimp to the same pan and cook for about 3 minutes on each side, until the shrimp are not longer pink.
- Add all of the veggies back into the pan and combine with the shrimp. If the veggies are still hot, this step may not be necessary.
- Microwave the cooled rice or add to the pan with the shrimp and veggies to warm it up.
- Assemble the bowl: about 1/2 cup of rice, 4 ounces of shrimp, a good heaping portion of veggies, then a drizzle of sriracha and spicy mayo! Add a couple of slices of fresh avocado. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days. This is a great meal prep recipe for the next two days – keep avocado slices on the side and add day of consumption.
Notes
- There are so many ways this bowl can be customized! Read through the post for some of my ideas so if you make this every week – it’s not super boring!
- Keep the spices and seasoning simple and add your favorite sauces for flavor! Bang Bang Sauce, Yum Yum Sauce, Chipotle Sauce, Salsa, etc.
- This bowl works with Mexican-inspired flavors, too – sub the edamame for black beans, add corn, pico de gallo, cilantro, etc.
- Swap the veggies with what is in season; zucchini, bell peppers, corn, squash, etc.
- Use frozen Asian vegetable medley for covenience.
- Season the shrimp and the veggies while cooking.