Shrimp Bowl

This quick and easy shrimp bowl combines sauteed shrimp over rice with a ton of veggies. My favorite part is just how quick and healthy it is!

Love seafood recipes? Try our sauteed salmon, baked haddock, blackened tilapia, and grilled red snapper. 

I love cooking shrimp. It’s easy to make, cooks quickly, and absorbs whatever flavors it’s prepared with. It’s also the perfect protein to feature in these delicious shrimp bowls. The bowls are layered with flavor, easy to customize, and perfect for busy weeknights.

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make shrimp rice bowls
4. Recipe tips and variations
5. Storage instructions
6. More delicious shrimp recipes
7. Shrimp Bowl Recipe (Recipe Card)

Why I love this recipe

• It’s fast. The shrimp cooks in a few minutes, and then all that’s left is to assemble the bowls. You can even make the sauteed shrimp in advance!
• Have it your way. Like my steak bowl or Mediterranean bowl, these shrimp and rice bowls can be customized to everyone’s preferences. 
• Super healthy. Shrimp is a lean protein packed with essential vitamins and minerals (source) and the veggies add a boost of fiber. Add some veggies and rice, and you have a completely balanced meal. 

Ingredients needed

As mentioned earlier, you can use pre-made sauteed shrimp, or make it from scratch in just a few minutes. Here is what you’ll need: 

• Shrimp. I recommend using large or jumbo shrimp since they’re the juiciest and easiest to cook. Make sure they’re peeled and deveined. If you want to use frozen shrimp, thaw them overnight in the fridge.
• Seasonings. I used salt, black pepper, Italian seasonings, and garlic powder. 
• Olive oil. For sautéeing the shrimp.

For the rice bowls:

• Cooked rice. I typically use instant pot sushi rice or basmati rice, but you can use other types of rice, like brown rice or jasmine rice.
• Avocado. For a creamy texture. 
• Tomato. For a dash of acidity. 
• Edamame. For protein and a nutty flavor. Make sure they’re out of the pods. 
• Spinach. To bulk up the rice bowls and make a well-rounded dish. Feel free to use lettuce or mixed salad greens instead.
• Fresh lime, cilantro, and spicy mayo. To garnish. 

How to make shrimp rice bowls

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep the shrimp. Pat dry the shrimp with paper towels and place them in a large bowl. Add the seasonings and toss to combine. 

Step 2- Cook the shrimp. Add olive oil to a large skillet over medium heat. Once hot, add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and curl. Remove them from the skillet and set aside. 

Step 3- Assemble. Between four serving bowls, evenly distribute the rice and top with the shrimp. Add the avocado, tomatoes, edamame, and spinach. Finish with a squeeze of fresh lime juice, fresh cilantro, and spicy mayo.

Recipe tips and variations

• Don’t overcook the shrimp. Shrimp have a tendency to overcook the second you look away, so make sure to cook them for only 2-3 minutes per side and remove them from the heat as soon as they become opaque and start to curl.
• Marinade the shrimp. To change up the flavor, whisk together olive oil, lime juice, soy sauce, and honey in a small bowl. Toss the shrimp to coat and let it sit for 30 minutes before cooking.
• Make it low-carb. If I’m watching my carbs or just want the bowls to be a little lighter, I like to swap out the rice with cauliflower fried rice. 
• Switch the base. If you’d rather omit the rice, you can use quinoa, farro, or couscous, or swap the grains altogether for mixed greens. 
• Make it spicy. Add extra sriracha or a dash of crushed red pepper flakes. 
• Play around with different toppings. Like pickled carrots, cucumber, corn, or a light drizzle of sesame oil. 

Storage instructions

To store: Store any leftovers in airtight containers and refrigerate for up to 3 days. 

To freeze: Leftover rice and shrimp can be kept in freezer-safe containers and frozen for up to 3 months. Everything else I’d recommend enjoying fresh. 

To reheat: Microwave the rice and shrimp in 30-second intervals until fully reheated. 

More delicious shrimp recipes

• Blackened shrimp– Tender shrimp lightly charred with a spicy and savory blackened seasoning. 
• Shrimp curry– An easy one-pot dinner made in just 10 minutes. 
• Hunan shrimp– My go-to quick and easy stir fry that doubles as being deceptively low-carb. 
• Shrimp salad– Perfectly cooked shrimp tossed in a creamy dressing with cucumbers and creamy avocado.