Shrimp & Veggie Bowl Recipe
If you’re looking for a colorful, crave-worthy meal that feels both nourishing and a little bit indulgent, the Shrimp & Veggie Bowl Recipe is going to become an instant favorite. Picture this: succulent shrimp marinated with just the right spices, a vibrant mix of sautéed veggies, creamy avocado, and a zesty lime finish — all on a hearty bed of quinoa or brown rice. Every bite promises a burst of flavors and textures, making this recipe perfect for weeknight dinners, meal prep, or whenever you’re after a healthy, satisfying bowl that feels like pure sunshine.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity: each ingredient is purposeful, coming together to create a bowl that’s balanced in flavor, color, and nutrition. You don’t need anything fancy — just fresh, quality components that let the shrimp and veggies shine.
- Shrimp: Large, peeled, and deveined — the juicy star that soaks up all your spices beautifully.
- Olive oil: Adds richness and helps the spices cling to the shrimp, while giving a great sear in the skillet.
- Smoked paprika: Delivers a deep, smoky warmth that brings the whole bowl to life.
- Garlic powder: Adds a subtle, savory aroma without overpowering the other flavors.
- Chili powder: Lends gentle heat and complexity — adjust to your own spice level.
- Salt and pepper: Basic, but essential to highlight each ingredient’s best qualities.
- Red bell pepper: Sweet, crisp, and vibrant — they brighten up the bowl with color and crunch.
- Zucchini: Softens as it sautés, offering mild flavor and a lovely, tender texture.
- Cherry tomatoes: Juicy little bursts of tang, perfect for balancing out the richness of the shrimp and avocado.
- Quinoa or brown rice: Your base for all the goodness — both are hearty and soak up the juices well; pick your favorite or alternate for variety.
- Avocado: Slices of creamy, cool decadence proving that healthy can be every bit as delicious as it is beautiful.
- Fresh cilantro: Adds a bright, herbal note that ties the bowl together with freshness.
- Lime juice: A zippy splash that wakes up every bite — don’t skip it!
- Optional dressing (Greek yogurt, lime juice, honey, salt, and pepper): Whisk these up for a creamy, tangy drizzle that takes things to the next level.
How to Make Shrimp & Veggie Bowl Recipe
Step 1: Marinate the Shrimp
Start by tossing the shrimp with olive oil, smoked paprika, garlic powder, chili powder, salt, and pepper in a medium bowl. This quick marinade will coat each shrimp in savory, smoky flavor — let them sit for 10 to 15 minutes while you slice your veggies. Even this short marination gives your shrimp a flavor boost you’ll taste in every bite!
Step 2: Cook the Shrimp
Heat a skillet over medium-high heat (nonstick or cast iron both work beautifully). Add the marinated shrimp and cook for 2 to 3 minutes per side, just until they’re pink and opaque. Be sure not to overcook, as shrimp are best when they’re juicy and just done. Remove them from the skillet and set aside — don’t worry, they’ll stay nice and warm while you work on the veggies.
Step 3: Sauté the Veggies
In the same skillet, toss in the sliced red bell pepper and zucchini. Sauté for about 4 to 5 minutes until they’re tender, bright, and just barely cooked through. For the last minute, add the cherry tomatoes, just until they start to soften. This quick cook preserves their flavor and color, ensuring your Shrimp & Veggie Bowl Recipe looks as good as it tastes.
Step 4: Assemble the Bowls
Divide your cooked quinoa or brown rice among four bowls. Layer on the shrimp, then pile on the sautéed veggies. Top with fanned avocado slices and a generous sprinkle of fresh chopped cilantro. Finally, drizzle everything with lime juice, which will tie all the flavors together and add a beautiful brightness to the finished dish.
Step 5: Make the Optional Dressing
If you’re in the mood for an extra hit of creamy, tangy goodness, whisk together Greek yogurt, lime juice, honey, and a pinch each of salt and pepper. Drizzle this over the bowls right before serving — just a little goes a long way! The dressing adds a cool, zesty contrast that complements the warm shrimp and veggies in the Shrimp & Veggie Bowl Recipe.
How to Serve Shrimp & Veggie Bowl Recipe
Garnishes
Finish your bowl with a flourish! Extra cilantro, lime wedges, thinly sliced jalapeños, or a dusting of smoked paprika all work wonders. These little touches add color, texture, and a final hit of flavor that truly makes the Shrimp & Veggie Bowl Recipe pop.
Side Dishes
While this bowl is pretty satisfying on its own, it pairs wonderfully with a simple green salad, grilled corn, or even a handful of tortilla chips for added crunch. If you want to keep things light, chilled fruit salad makes a refreshing companion.
Creative Ways to Present
Think beyond the everyday bowl! Serve the components in a big platter for a festive, make-your-own bowl night, or load everything into lettuce wraps for a fresh, hand-held twist. The Shrimp & Veggie Bowl Recipe is also gorgeous presented in glass meal-prep containers, perfect for grab-and-go lunches.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep each component (shrimp, veggies, rice/quinoa, and dressing) separated in airtight containers in the fridge. This keeps the textures just right and prevents the veggies from getting soggy. Leftovers will stay fresh for up to 3 days, making the Shrimp & Veggie Bowl Recipe perfect for busy weeks.
Freezing
While the veggies and grains freeze well, shrimp can lose some of its tenderness after freezing and reheating. If you do decide to freeze, store the cooked shrimp and veggies apart from the grains, and thaw in the fridge overnight for best results.
Reheating
To reheat, gently warm the shrimp and veggies in a skillet over medium heat or in the microwave in short bursts to avoid overcooking. Add fresh avocado and herbs after reheating to keep them at their peak. A quick splash of lime juice wakes everything up again!
FAQs
Can I substitute other proteins for the shrimp?
Absolutely! Grilled chicken, tofu, or even salmon work beautifully. The marinade is flexible, so you can adapt the Shrimp & Veggie Bowl Recipe to whatever protein you have on hand.
What’s the best way to meal prep this recipe?
Prepare all the components ahead of time, then store them individually. When you’re ready to eat, just assemble and add any fresh toppings or dressing. This keeps everything tasting freshly made.
Is there a vegan version of this bowl?
Yes! Simply swap the shrimp for tofu or tempeh and use a plant-based yogurt for the dressing. You’ll still enjoy all the vibrant flavors of the Shrimp & Veggie Bowl Recipe.
Can I use frozen shrimp?
Of course. Thaw the shrimp overnight in the fridge or under cool running water just before marinating. Pat them dry for the best texture when cooking.
What other veggies work well in this bowl?
Feel free to mix it up with whatever’s in your fridge! Broccoli florets, snap peas, corn, or roasted sweet potatoes all make delicious additions to the Shrimp & Veggie Bowl Recipe.
Final Thoughts
If you try just one new healthy bowl this week, let it be the Shrimp & Veggie Bowl Recipe — it’s fast, fresh, and guaranteed to be a hit at your table. Don’t be surprised if it becomes your go-to for every busy night, sunny picnic, or simple meal prep session!
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Shrimp & Veggie Bowl Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Shrimp & Veggie Bowl Recipe is a delicious and healthy meal that is easy to make and perfect for meal prep. Succulent shrimp marinated in flavorful spices, served with a variety of colorful vegetables and quinoa or brown rice, topped with a creamy Greek yogurt dressing.
Ingredients
Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Veggies:
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
Other Ingredients:
- 1 cup cooked quinoa or brown rice
- 1/2 avocado, sliced
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- For the optional dressing:
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Marinate the shrimp: In a medium bowl, toss the shrimp with olive oil, paprika, garlic powder, chili powder, salt, and pepper. Let marinate for 10–15 minutes.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Sauté the veggies: In the same skillet, sauté the bell pepper and zucchini for 4–5 minutes until tender. Add cherry tomatoes in the last minute to soften slightly.
- Assemble the bowls: Divide quinoa or brown rice into bowls. Top with shrimp, sautéed veggies, avocado slices, and cilantro. Squeeze lime juice over the top.
- Optional dressing: Whisk together Greek yogurt, lime juice, honey, salt, and pepper. Drizzle over the bowls before serving.
Notes
- You can swap shrimp for grilled chicken or tofu.
- Add black beans or corn for more variety.
- Great for meal prep—store components separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 170 mg
