Shrimp Grain Bowl (Print Version)
Succulent shrimp over nutty grains with crisp veggies and zesty lime dressing for a balanced meal.
# What You Need:
→ Seafood
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 clove garlic, minced
04 - 1 tsp smoked paprika
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Grains
07 - 7 oz cooked brown rice (quinoa, farro, or mixed grains may be substituted)
→ Vegetables & Toppings
08 - 1 cup red cabbage, shredded
09 - 1 cup cucumber, diced
10 - 1 cup cherry tomatoes, halved
11 - 1 avocado, sliced
12 - 2 green onions, thinly sliced
13 - 2 tbsp chopped fresh cilantro
→ Dressing
14 - 3 tbsp olive oil
15 - 1 tbsp fresh lime juice
16 - 1 tbsp honey
17 - 1 tsp Dijon mustard
18 - 1/2 tsp salt
19 - 1/4 tsp ground black pepper
# Directions:
01 - In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, salt, and black pepper until well emulsified. Set aside.
02 - In a mixing bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, salt, and pepper until evenly coated.
03 - Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque throughout. Remove from heat.
04 - Divide the cooked grains among four bowls. Arrange the shredded red cabbage, diced cucumber, halved cherry tomatoes, sliced avocado, and cooked shrimp over the grains in each bowl.
05 - Drizzle the prepared dressing over each bowl. Garnish with thinly sliced green onions and chopped fresh cilantro. Serve immediately.
# Insider Tips:
01 -
- The dressing alone is worth making, and you will want to put it on everything from salads to roasted vegetables.
- It genuinely takes thirty five minutes from start to finish, and most of that is just chopping.
- You can swap almost every component based on what is sitting in your fridge right now.
02 -
- Do not overcook the shrimp because they go from perfect to rubbery in about thirty seconds, and there is no coming back from that.
- Assemble the bowls right before eating so the grains do not soak up all the dressing and turn mushy.
03 -
- Dry your shrimp thoroughly with paper towels before seasoning because moisture is the enemy of a good sear.
- Double the dressing recipe and keep the extra in a jar in the fridge for salads all week long.