Description
A quick and easy skillet shrimp bowl recipe with sautéed vegetables and a tangy sauce, perfect for a healthy and delicious weeknight meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup cooked rice (brown, white, or quinoa)
- 1 bell pepper, sliced
- 1 red onion, sliced
- 1 cup broccoli florets
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced (for topping)
- Optional toppings: sesame seeds, green onions, sriracha
- 2 tablespoons soy sauce (or tamari for gluten free)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon grated ginger
Instructions
- In a bowl, toss the shrimp with olive oil, garlic powder, paprika, red pepper flakes (if using), salt, and pepper.
- Heat a large skillet over medium high heat. Add the shrimp and cook for 2 3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
- Add the sliced bell pepper and red onion to the skillet. Sauté for 5 7 minutes, or until softened. Add the broccoli florets and cherry tomatoes during the last 2 minutes of cooking.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Set aside.
- Divide the cooked rice among bowls. Top with the sautéed vegetables and cooked shrimp.
- Pour the sauce over the bowls.
- Garnish with sliced avocado, sesame seeds, green onions, and a drizzle of sriracha (optional).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Asian Inspired
Nutrition
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 180mg
Keywords: skillet, shrimp, rice bowl, easy dinner, healthy