Quick High Protein Shrimp Bowl
Get in on the protein craze with your own fix of this nutrient powerhouse that happens to be quick & easy to make, as well as perfect for meal prepping.
Ingredients
Bowl
- Shrimp, peeled and tails removed
- Sweet potatoes
- Avocado
- Tomatoes (any variety)
- Roasted red bell pepper (or any color)
- 1 can corn, drained
- Red Onions (both raw & pickled)
- Garlic
- Lime
- Olive oil
- Smoked paprika (or regular)
- Badia Complete seasoning
- Dried parsley
- Red pepper flakes
- Salt and pepper
Lime-Cilantro Sauce
- Greek yogurt
- Fresh cilantro
- Lime juice
- Garlic
- Cumin
- Salt and pepper
- Honey (optional)
- Mayonnaise (optional)
Directions
Start by seasoning the shrimp generously with salt, paprika, Badia Complete seasoning, parsley, red pepper flakes, and black pepper. Allow them to sit while you prepare the remaining ingredients.
Preheat your oven to 375°F on convection roast. Lightly oil a baking sheet.
Slice your sweet potatoes in half and place them cut-side down on the baking sheet. Cut the bell peppers, and add them skin-side down on the same tray. Roast for 10 minutes. If the skins are blistered and beginning to char, remove them and set aside to cool. Continue roasting the sweet potatoes for another 10–15 minutes, or until caramelized.
Prepare the Salad Topping
While your ingredients bake, grab a large bowl and add diced tomatoes, raw red onion, roasted peppers, and avocado. Add drained corn and juice of one lime. Season with salt & pepper and toss to combine.
Make the Sauce
Combine Greek yogurt, chopped cilantro, lime juice, grated garlic, cumin, salt, and pepper in a bowl. Add a teaspoon of honey if you'd like a touch of sweetness and a tablespoon of mayonnaise if you prefer a richer sauce. Stir until smooth.
Cook the Shrimp
Heat a skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 1–2 minutes per side, depending on size, until pink and lightly charred. Avoid overcooking.
Assemble
Arrange in a bowl or plate to your liking and garnish with pickled red onion. I find a little of the vinegar from the pickled onions always gives a delicious touch. Serve immediately or portion into containers for an easy meal-prep lunch.
Estimated Nutrition (Per Serving)
- Calories: 500
- Protein: 38g
- Carbohydrates: 38g
- Fiber: 10g
- Fat: 22g
✨ Nutrition will vary depending on portion sizes and the amount of sauce, avocado, and olive oil used.
If you're aiming to boost your protein intake without spending hours in the kitchen, this shrimp bowl is a fantastic option. I've found that using peeled, tail-off shrimp accelerates cooking and ensures even seasoning absorption. The combination of roasted sweet potatoes and bell peppers adds a natural sweetness and smokiness, complementing the mildly spicy shrimp coated with smoked paprika and red pepper flakes. One tip I learned from experience is to not overcrowd the skillet when cooking the shrimp; this helps achieve a nice sear without steaming them, preserving the texture and flavor. The homemade lime-cilantro Greek yogurt sauce is a refreshing touch that ties all the flavors together while adding probiotics and creaminess without many extra calories. When prepping for meals during a busy week, portioning this bowl into containers allows for grab-and-go lunches that stay fresh and satisfying. Adding pickled red onions on top not only provides a tangy crunch but also aids digestion. Nutritionally, with 38 grams of protein and a good balance of fiber and healthy fats, this bowl supports muscle recovery and sustained energy. Experiment with different bell pepper colors or tomato varieties to keep things exciting. Drizzling extra olive oil or adding avocado boosts healthy fats, but keep in mind this will affect the overall calories and fat content. For those sensitive to spice, adjusting the red pepper flakes or paprika allows control over heat. Overall, this recipe is a delicious way to enjoy shrimp packed with nutrients and flavors, ideal for anyone focusing on fitness, weight management, or just clean eating. Meal prepping this bowl made my weekday lunches both convenient and healthy, and I often double the recipe to have leftovers for dinner too.
YES PLEASE 🎉🎉🎉🎉