Super Easy Customizable Shrimp and Rice Bowl {with Resistant Starch}
This super easy shrimp and rice bowl is one of my favorite go-to dinners lately. I change it up with different vegetables and sauces each week but it's essentially the same: shrimp, rice, and vegetables! The rice has been cooked and cooled to create resistant starch which is good for our gut and has a lower GI index. This recipe is also very filling, high in protein and fiber, and leftovers are delicious the next 1-2 days. Read more about different variations, sauce ideas, veggie swaps, and resistant starch details in the body of this recipe! Some listed in the notes.
Servings 4 servings
Calories 445kcal
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
Instructions
- 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.
Nutrition
Calories: 445kcal