High Protein Shrimp Rice Bowl

Name: High Protein Shrimp Rice Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup rice (brown or white); 2 cups water or broth; 1 pound shrimp, peeled and deveined; 1 cup bell peppers, chopped; 1/2 cup green onions, sliced; 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Daily Meals

I love whipping up this High Protein Shrimp Rice Bowl when I want something nutritious yet satisfying. Packed with juicy shrimp, fluffy rice, and a medley of vibrant veggies, this bowl is a delightful way to fuel my day. The combination of flavors and textures makes every bite a pleasure, and I appreciate how quick and easy it is to prepare. This recipe showcases my go-to method for infusing maximum taste and nutrition in minimal time—perfect for busy weekdays or casual dinners with friends.

Created by

Theodora Blythe

Last updated on 2026-02-02T01:09:35.565Z

When I first made this High Protein Shrimp Rice Bowl, I was amazed at how easily everything came together. The shrimp cooks quickly, which means I can have a healthy dinner ready in no time. I remember adding a dash of my favorite spice blend, which elevates the whole dish, making it taste like a gourmet meal with minimal effort.

One piece of advice I’d give is to add fresh herbs like cilantro or basil just before serving. It really brightens up the flavors and gives the bowl an aromatic twist. This is a dish I find myself returning to time and again because it’s versatile and so delicious!

        Why You'll Love This Recipe
        Simple yet flavorful, perfect for quick dinners
Rich in protein, keeping you satisfied longer
Customizable with your favorite vegetables and spices

      

Perfectly Cooked Rice

Getting your rice just right is crucial for this High Protein Shrimp Rice Bowl. If you're using brown rice, remember it requires about 40-45 minutes to cook compared to 15-20 minutes for white rice. For a richer flavor, consider cooking the rice in broth instead of water; this adds depth without additional effort. Keep an eye on the rice towards the end of cooking. If you see it starting to stick, a quick stir can help prevent clumping.

Once cooked, allow the rice to rest for a few minutes before fluffing it with a fork. This step is key to achieving that light, airy texture you're aiming for. Fluffy rice nicely balances the dense protein of the shrimp and the crunch from the veggies, creating a satisfying mouthfeel. Always taste your rice before serving; if it requires seasoning, a pinch of salt can make a big difference.

Shrimp Sautéing Secrets

When sautéing shrimp, timing is everything. Make sure your skillet is preheated before adding the olive oil; this helps achieve a nice sear on the shrimp, which enhances both flavor and texture. Aim for a medium-high heat; if the oil begins to smoke, it may be too hot, which can lead to burnt garlic or overcooked shrimp. Keep an eye on the shrimp as they cook. Once they turn a vibrant pink color and become opaque, they are perfectly cooked. Overcooking can lead to a rubbery texture, so remove them from heat as soon as they're done.

The addition of garlic not only adds flavor but also enhances the overall dish. My tip is to add the garlic after the oil has heated, as it can burn quickly if added too early. For an extra layer of flavor, consider deglazing the pan after cooking the shrimp with a splash of white wine or lemon juice, scraping up any bits stuck to the bottom—this will create a simple but delicious sauce for your dish.

Ingredients

For the rice bowl

1 cup rice (brown or white)
2 cups water or broth
1 pound shrimp, peeled and deveined
1 cup bell peppers, chopped
1/2 cup green onions, sliced
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh cilantro for garnish

Preparation Instructions

Cooking Instructions

Cook the rice

In a medium pot, combine the rice and water or broth. Bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed, about 15 minutes.

Sauté the shrimp

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.

Add the vegetables

Stir in the chopped bell peppers and green onions and sauté for an additional 2 minutes until the veggies are slightly tender.

Assemble the bowl

Fluff the cooked rice with a fork and divide it between two bowls. Top with the shrimp and vegetable mixture, then garnish with fresh cilantro.

Enjoy your meal!

Pro Tips

Feel free to swap shrimp for chicken or tofu for a different flavor. You can also add avocado or a drizzle of your favorite sauce for extra richness.

Vegetable Variations

This recipe is incredibly adaptable, allowing you to swap in your favorite vegetables based on what you have on hand or what’s in season. Broccoli, snap peas, or zucchini could easily replace bell peppers. Just remember to adjust cooking times; firmer veggies like carrots may need a tad more time, while softer ones like spinach should be added at the end to wilt without losing their color and nutrients.

For an added crunch, try tossing in some roasted sesame seeds or crunchy peanuts just before serving. They add not only flavor but also extra protein and healthy fats, rounding out the dish beautifully. If you're nut-free, pumpkin seeds work just as well for that satisfying texture.

Meal Prep and Leftovers

This High Protein Shrimp Rice Bowl is a great candidate for meal prepping. You can cook the rice and sauté the shrimp and veggies in advance, storing them separately in the refrigerator. When you’re ready to enjoy your bowl, heat the components in a microwave or stovetop until warmed through. This method keeps the ingredients fresh and avoids soggy textures that can occur if mixed prior.

If you find yourself with leftovers, it’s best to store the shrimp and veggies together and the rice separately to maintain their textures. They can be refrigerated for up to 3 days. To reheat, use low to medium heat on the stovetop with a splash of water or broth to keep everything moist. A quick stir helps revive the flavors without overcooking.

Questions About Recipes

→ Can I prep this dish in advance?

Yes! You can pre-cook the rice and shrimp, then combine and heat when ready to serve.

→ How can I adjust the spice level?

Add red pepper flakes or a bit of sriracha to the shrimp while cooking for some heat.

→ Can I use frozen shrimp?

Absolutely! Just make sure to thaw them thoroughly before cooking for the best texture.

→ Is this recipe suitable for meal prep?

Definitely! It stores well in the fridge for up to 3 days, making it perfect for meal prep.