Description
These Zesty Shrimp and Rice Delight Bowls offer a vibrant and flavorful meal with perfectly seasoned shrimp, fluffy rice, fresh vegetables, and a tangy zesty dressing. Quick to prepare and full of fresh ingredients, this recipe is perfect for a healthy weeknight dinner or a light lunch that satisfies with a burst of citrus and spice.
Ingredients
Shrimp
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon lime juice
- Salt and pepper, to taste
Rice
- 1 cup white rice (or brown rice, quinoa, or cauliflower rice)
- 2 cups water or broth (for cooking rice)
- 1/2 teaspoon garlic powder
- Salt, to taste
Zesty Dressing
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Fresh Toppings
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- Fresh cilantro, chopped (optional)
- Lime wedges, for garnish
Instructions
- Cook the Rice: In a saucepan, bring 2 cups of water or broth to a boil. Add the rice, garlic powder, and salt. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork. Set aside.
- Prepare the Shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, cayenne pepper if using, lime juice, salt, and pepper until evenly coated.
- Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are fully cooked through. Remove from heat.
- Make the Zesty Dressing: In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, garlic powder, cumin, salt, and pepper until smooth and fully combined.
- Assemble the Bowls: Divide the cooked rice evenly among 4 bowls. Top each with a portion of the cooked shrimp.
- Add Fresh Veggies: Layer diced cucumber, cherry tomatoes, and red onion on top of the shrimp and rice in each bowl.
- Serve: Drizzle the zesty dressing over each bowl. Garnish with fresh chopped cilantro if desired and serve with lime wedges on the side for an extra citrus kick.
Notes
- Optional cayenne pepper adds extra heat; omit if you prefer milder spice.
- You can substitute white rice with brown rice, quinoa, or cauliflower rice based on preference or dietary needs.
- For a vegetarian option, replace shrimp with grilled tofu or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; add fresh lime juice before serving to brighten flavors.
- Adjust seasoning and spice levels to your taste by adding more chili powder or smoked paprika if desired.
