Shrimp Grain Bowl (Printable)
Succulent shrimp over wholesome grains with crisp veggies and a zesty lime-honey dressing. Ready in 35 minutes.
# What You'll Need:
→ Seafood
01 - 14 oz medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 clove garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Grains
07 - 7 oz cooked brown rice (or quinoa, farro, or mixed grains)
→ 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 tablespoons chopped fresh cilantro
→ Dressing
14 - 3 tablespoons olive oil
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon honey
17 - 1 teaspoon Dijon mustard
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon 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. Arrange the seasoned shrimp in an even layer and cook for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat.
04 - Divide the cooked grains evenly 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. Finish with a generous sprinkle of sliced green onions and chopped fresh cilantro.
06 - Serve immediately while the shrimp are still warm. Enjoy.
# Expert Tips:
01 -
- The honey lime dressing pulls every single ingredient together without overpowering any of them, and you will want to put it on everything else you make that week.
- It genuinely takes thirty five minutes from fridge to table, which makes it fast enough for a weeknight but beautiful enough to serve when friends come over.
02 -
- Overcrowded shrimp in the pan will steam instead of sear, so cook them in two batches if your skillet is not wide enough to give each piece space.
- The dressing thickens and tastes even better after resting in the fridge for an hour, so making it first gives it time to develop while you prep everything else.
03 -
- Toss the shrimp with the seasoning in a zip top bag and massage it through the bag so your hands stay clean and every surface gets coated evenly.
- Slice the avocado right before plating and squeeze a tiny drop of the dressing lime juice over it to keep it bright green until serving.