Easy & Customizable Shrimp and Rice Bowl
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 in the full post on my website 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.
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 increase 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
For more variations, nutrition info & full recipe:
https://moderatelymessyrd.com/easy-customizable-shrimp-rice-bowl/
Or click link in bio!
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)!
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.
#meal prepped shrimp bowl #shrimpmeals #proteinbowl #macrofriendlymeal #prebiotic
This versatile shrimp and rice bowl recipe is not only a quick and satisfying meal option but also packed with nutritional benefits that support digestive and metabolic health. A key feature of the dish is the use of cooked and cooled rice, which increases the resistant starch content. Resistant starch acts as a prebiotic fiber, meaning it resists digestion in the small intestine and ferments in the large intestine. This fermentation feeds beneficial gut bacteria, promoting a healthy gut microbiome and improved digestive health. Incorporating resistant starch through cooled rice also helps lower the meal's glycemic index, resulting in steadier blood sugar levels — a valuable benefit for people managing diabetes or aiming for improved metabolic health. Paired with shrimp, a lean protein rich in essential amino acids, and fiber-rich vegetables such as broccoli, sugar snap peas, and shelled edamame, this bowl provides a balanced profile of macronutrients and micronutrients. Additionally, this recipe supports sustainable cooking by encouraging use of leftover vegetables and sauces, thus reducing food waste while offering endless customization options to match different flavor preferences. The single-pan cooking method simplifies preparation and clean-up, making it an excellent choice for busy households or meal prepping. Using flavorful additions like lemon juice, low-sodium soy sauce, and optional spicy elements such as sriracha or PF Chang’s Spicy Mayo enhances taste without compromising nutrition. Including avocado slices not only adds creaminess but a boost of heart-healthy monounsaturated fats and additional fiber. For optimal resistant starch benefits, allow rice to cool for at least 12 hours before use. This bowl is ideal for anyone seeking a macro-friendly, no-fuss meal option that can be easily tailored for family favorites or diverse dietary needs, reinforcing its position as a staple in healthy, convenient cooking.
