Description
Dinner doesn’t have to be complicated to be delicious. These Shrimp & Brown Rice Bowls are fresh, filling, and ready in about 30 minutes. Juicy, garlicky shrimp with a touch of smoky paprika sit on nutty brown rice and crisp-tender veggies for a balanced meal that works just as well for meal prep as it does for a quick family dinner.
Ingredients
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1 cup uncooked brown rice
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1 lb (450 g) raw shrimp, peeled and deveined
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1 tbsp olive oil
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2 garlic cloves, minced
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1 tsp paprika (smoked if you like)
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½ tsp chili flakes (optional)
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Salt and black pepper, to taste
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1 bell pepper, sliced
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1 zucchini, chopped
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½ red onion, sliced
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Juice of ½ lemon
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Fresh parsley or cilantro, for garnish
Instructions
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Cook the rice: Prepare brown rice according to package directions; season lightly with salt.
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Season the shrimp: Toss shrimp with garlic, paprika, chili flakes, salt, pepper, and lemon juice.
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Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
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Sauté the veggies: In the same skillet, add bell pepper, zucchini, and red onion. Cook 5–6 minutes until tender-crisp.
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Assemble: Divide rice into bowls, top with veggies and shrimp, and garnish with fresh herbs.
Notes
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Dry shrimp well before cooking to avoid steaming.
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Don’t overcook shrimp—remove them as soon as they turn pink and opaque.
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Meal-prep friendly: Store in airtight containers up to 4 days in the fridge or freeze up to 2 months.
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Swap the grain: Quinoa or cauliflower rice work great.