This Loaded Spicy Shrimp Bowl is full of delicious spicy shrimp, seasonal vegetables on a base on buttery rice! It’s a super easy weeknight meal that’s ultra yummy!
So, Ben and I usually eat mostly vegetarian during the week. We aren’t crazy strict about it – however, we just seem to gravitate that way. We indulge with meat more on the weekends. However, during the week, we love my Easy Black Bean Burgers, Roasted Veggie Bowls…the list could go on. Lately, however, we have been eating a lot of shrimp! I love how super easy it is to cook and the fact that it’s high in protein.
I also think shrimp gives me such late Summer vibes. There is just something about eating a ton of lightly cooked seasonal vegetables and then of course, eating these shrimp with your HANDS. I know a lot of people prefer the pre-cooked shrimp, and that’s totally fine – but for me, I think it’s so fun to peel them with your hands, to get them dirty and enjoy the meal to the fullest.
Speaking of shrimp, this Loaded Spicy Shrimp Bowl is so luscious and spicy. The shrimp are perfectly cooked, you pop them in your mouth and they’re ultra juicy and extra peppery! Whereas when I usually cook food during the week, it always has Mexican spices – this dish, to me, had a delicious Columbian feel! The spices, a hint of acid from the lime, charred broccoli and perfectly cooked zucchini and especially the delicious jasmine rice!
Btw – I learned how to cook jasmine rice perfectly by following THIS blog post. Thanks for the tutorial, Lisa! Check it out!
This is the perfect late Summer meal, transitioning into all the Fall goodness. All done in less than 30 minutes – let’s do it!
Ingredients You Need for Loaded Spicy Shrimp Bowl:
- Raw, de-veined shrimp
- Zucchini
- Broccoli
- Jasmine rice
- butter + olive oil
- Spices (chili powder, garlic powder, paprika, cayenne, salt and pepper etc)
- Lime, cilantro + red pepper flakes for garnish (optional)
How to Make Loaded Spicy Shrimp Bowl:
Let’s marinate the shrimp! In a bowl, add the shrimp, about 2 tbsp of olive oil, and spices: chili powder, garlic powder, paprika, cayenne, salt and pepper). Mix together until it’s evenly coated and let marinate in the fridge for at least 30 minutes! The longer the better: more flavor!
Next, let’s make the rice – as this will take the longest! In a pot, add 1 cup of jasmine to 1 and ⅓ cup of water. Let these come to a boil. Once they are boiling, turn the heat down to simmer and cover the pot. Let sit for 10 minutes or so. Lastly, take off the heat and let sit with the lid on for another 10-ish minutes or until the water has fully dissolved.
While the rice is cooking, slice up the veggies! You can use whatever veggies you have in your fridge – my favorites right now are just zucchini and broccoli. I sliced my zucchini into halves.
In a large pan, add a big dash of olive oil. To the pan, add the zucchini and a pinch of salt and pepper.
Cook the zucchini for 2-3 minutes and then add in your broccoli. Cook for an additional 3-4 minutes or until the veggies are done to your preference (I like mine to be a little extra crunchy!)
Remove the veggies from the pan and put them on a plate. To the pan, add more olive oil and immediately add in your shrimp! Cook for 1-2 minutes on each side or until they turn pink/opaque. They cook SO quickly so be aware!
Once the shrimp are done, remove them and set them on a plate as well.
The jasmine rice should also be done at this point. For flavor, I added a knob of butter along with salt, pepper and some garlic powder. SO YUM!
Now it’s time to load up the bowls! As the base, use a good portion of the rice. Top with the delicious veggies and spicy shrimp. If desired, add a spritz of fresh lime, red pepper flakes and cilantro! Eat while warm and ENJOY!
Did y’all enjoy this recipe? Here are a few more you might like:
Brown Butter Shrimp Bowls with Cheese Grits
Cuban Chicken and Black Bean Rice Bowls
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Loaded Spicy Shrimp Bowl
Ingredients
- 12 oz raw, de-veined shrimp
- 4 tbsp olive oil (divided)
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large zucchini, sliced into halves
- 2 bunches broccoli, chopped into florets
- 1 cup jasmine rice
- 1 and 1/3 cup water
- 2 tbsp butter
- lime, cilantro, red pepper flakes (optional for garnish)
Instructions
-
In a bowl, add the shrimp, about 2 tbsp of olive oil, and spices: chili powder, garlic powder, paprika, cayenne, salt and pepper). Mix together until it’s evenly coated and let marinate in the fridge for at least 30 minutes!
-
In a medium size pot, add 1 cup of jasmine to 1 and ⅓ cup of water. Let these come to a boi. Once they are boiling, turn the heat down to simmer and cover the pot. Let sit for 10 minutes or so. Lastly, take off the heat and let sit with the lid on for another 10 minutes or until the water has fully dissolved.
-
While the rice is cooking, slice up the veggies! I sliced my zucchini into halves and my broccoli into small florets.
-
In a large pan, add a big dash of olive oil on medium heat. To the pan, add the zucchini and a pinch of salt and pepper.
-
Cook the zucchini for 2-3 minutes and then add in your broccoli. Cook for an additional 3-4 minutes or until the veggies are done to your preference
-
Remove the veggies from the pan and put them on a plate. To the pan, add more olive oil and immediately add in your shrimp! Cook for 1-2 minutes on each side or until they turn pink/opaque. They cook SO quickly so be aware!
-
The jasmine rice should also be done at this point. Add 2 tbsp of salted butter, garlic powder and a pinch of salt. Taste and adjust seasoning if needed.
-
Now it’s time to load up the bowls! As the base, use a good portion of the rice. Top with the delicious veggies and spicy shrimp.
-
As garnishes, add a squeeze of fresh lime, extra red pepper flakes and cilantro. Eat while warm.
Oh man! You know the way to my stomach!! This looks divine – those shrimp wouldn’t stand a chance near me!!
LOL! I felt the same way, Annie! It was hard not to just devour them all right then and there! 😉
I love that you mostly eat vegetarian Haylie! I wish we ate more of a plant based diet but my hubby loves his meat. He’d love this shrimp bowl though!! As would I!!!
Lol – I’m sure sometimes my husband wishes that we ate more meat!! But we do indulge on the weekends 😉 Thanks Katherine!! It was hard to restrain myself from eating all of the shrimp!
Hubby and I enjoy a lot of vegetarian meals too – we just love them! But we do love other meals too and you can never go wrong with shrimp…heck, I could make a meal out of just these alone! This is the kind of meal we’d both devour! Delish, my friend 🙂
Oh yes – I think I could make a meal out of the shrimp alone…give me a glass of red wine and I’m there 😉 Thanks so much Dawn!
Haylie, this spicy shrimp bowl is glorious! You have me hanging on every word as you’re describing how juicy the shrimp are! And it’s so easy! I can’t wrap my head around why people would eat food from outside when something this amazing is so easy to make at home!
Thank you so much, Kelly! Your comment means the world – you’re always SO sweet!!! Xo
I eat a lot of shrimp. It’s just so quick and easy to prepare, and goes with so many meals. I usually add it to cauliflower rice or to zucchini noodles. But I’m loving how you paired it with jasmine rice and veggies! And spicy shrimp is a must! The spicier the better!
Love the idea of adding it to cauliflower rice!! And yes….the spicier the better! Thanks Leanne! Xo 🙂
So delicious and so easy!! The shrimp was flavorful without being spicy enough to make clear out your sinuses ?. Thumbs up from the whole family!
Yay!!! I love it!! Thank you so much, Joan!
This is making my mouth water. Can’t wait to make this healthy and delicious dish!
You’re so sweet, Zara! Hope you enjoy 🙂
Good job Haylie 🙂 This reminds me of something my mum used to make for me when I was little. Definitely going to give your recipe a go 🙂
Thank you Manaow! 🙂
This look so yummy and definitely going to make it . I was just wondering on these recipes do they give how many calories and nutritional facts for people who need to watch certain things like fat, sugar, cholesterol intake in there diet ??
Thank you in advance!!
Hi Evie – thank you for your kind words! I don’t currently include nutritional information on my recipes but there should be free calorie counters on Google and you can always add in the ingredient amounts there 🙂 I hope you try the recipe and love it! -Haylie
Delicious! Thank you so much for the recipe!
Yay! So glad you enjoyed, Chio!
Hi! Thanks for the recipe. At what temperature should I cook the shrimp & vegetables? Thanks for your help!
Hi Fallon! I would cook them in a pan on medium heat 🙂 Thanks for checking out this recipe. Hope you love it!
Used cauliflower rice, added a few chili lime cashews, delicious! Thank you for sharing your recipe, great way to use a few items from the garden!
Jan, so glad that you enjoyed this recipe! Love the additions! YUM 🙂