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. Watch how I make this in my kitchen in the video below!
Pat dry the shrimp with a paper towel and place them in a large bowl. Add the salt, pepper, Italian seasoning, and garlic powder.
Add the olive oil to a large skillet and place 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 start to curl.
Remove the shrimp from the skillet.
Add rice to four bowls, then top with the shrimp. Add avocado, tomatoes, edamame, and baby spinach. Finish with a squeeze of lime juice, fresh cilantro, and spicy mayo.
Video
Notes
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.