In case you have not noticed I love making rice bowls, and Shrimp Rice Bowls are one of my go-to. The last post was Salmon Rice Bowl, and one before that was Taco Salad Bowl. It is one of those convenient and fast meals everyone loves in my house.

A delicious and healthy dish known as a seafood rice bowl is often prepared with seafood, rice, veggies, and aromatic seasonings. Although I used shrimp, the type of seafood used in this dish might vary.

Squid, salmon, and mussels are frequently utilized. Rice is served with fresh vegetables, including cucumbers, tomatoes, and avocados, along with seafood, which has been sautéed or grilled.

Soy sauce, garlic, ginger, and sesame oil are often combined in seafood rice bowls. This imparts a rich, savory flavor to the food that pairs well with fresh seafood and veggies.

Gochujang sauce, also known as Korean chili sauce, or hot chili oil may also be used in some variations to up the heat and flavor. With that being said, you can use any sauce you prefer, even if it is as simple as butter.

Seafood rice bowls are delicious and nutritious. In general, they are low in calories and rich in protein, fiber, and vital vitamins and minerals.

Additionally, they can be altered to meet special dietary requirements like gluten-free or vegetarian.

All things considered, shrimp or any other seafood rice bowls are a wonderful and wholesome way to enjoy seafood and veggies in a single, filling meal.

Seafood recipes you might like:

Salmon and Vegetables Sheet Pan Dinner

Classic Beer Battered Fried Fish

Easy Shrimp and Grits

If you decide to make these Easy Salmon Rice Bowls please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

4 SERVINGS

Shrimp Rice Bowl

Name: Shrimp Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: AMERICAN FUSION
Ingredients: 2 packs Southern Style Jumbo Shrimp (I used SeaPak); 2 tablespoon olive oil, divided; 2 zucchini, quartered; 2 garlic cloves; ¼ teaspoon cajun seasoning; Salt and black pepper to taste; 1.5 cups cherry tomatoes, halved; 2-3 tablespoons chopped parsley, fresh; ¼ tsp lemon juice; 2 cups corn, saute; 1 avocado, sliced; 2 cups uncooked white rice + 1 tablespoon olive oil + 1/4 teaspoon salt

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Simple and Easy lunch or dinner idea

Ingredients

2 packs Southern Style Jumbo Shrimp (I used SeaPak)
2 tablespoon olive oil, divided
2 zucchini, quartered
2 garlic cloves
¼ teaspoon cajun seasoning
Salt and black pepper to taste
1.5 cups cherry tomatoes, halved
2-3 tablespoons chopped parsley, fresh
¼ tsp lemon juice
2 cups corn, saute
1 avocado, sliced
2 cups uncooked white rice + 1 tablespoon olive oil + 1/4 teaspoon salt

Instructions

Read the Instructions on how to prepare shrimp on the package. However, you can make your own fried, or in your skillet. I will add more in the notes.

AIR FRYER:

Preheat the air fryer to 390°F.
Arrange frozen shrimp in an airfryer basket in a single layer. Air fry for 7-8 minutes (full bag); SAUCE: Thaw unopened sauce packet in warm water. More on shrimp in notes.

STOVETOP RICE:

Wash white rice 2 to 3 times, then soak it in cold water for 15 minutes.
Remove the water, then add a good pinch of salt to the rice, then cover it with cold water; Water should be approximately 3/4 inch (1.9 cm) above the rice.
Let the water boil at a high temp, then turn the temperature down to simmer for 13 to 15 minutes, covered; this will also depend on the size and freshness of your rice.
When rice is cooked, uncover and mix it or fluff it with your fork. Add any other seasoning if you wish.

ZUCCHINI:

Heat a skillet with a drizzle of olive oil. Add zucchini and sliced garlic, and sprinkle a bit of cajun seasoning, salt, and black pepper if needed.
Stir often and cook for up to 3 minutes at medium-high heat.

CORN:

Sauteed corn for one to two minutes. Season with salt and black pepper to taste.

CHERRY TOMATOES:

Wash and slice tomatoes in half. chop parsley and add to a bowl with halved tomatoes.
Add salt and pepper to taste, drizzle with olive oil, and a squeeze of lemon.

AVOCADO:

Slice avocado into thin slices just before serving.

SERVE—

In each bowl add approximately one cup of cooked rice.
Top rice with air-fried shrimp and all the other toppings.

Notes

Shrimp:

You can pick up a couple of boxes of already-cooked shrimp as I did and cook it in your airfryer or oven, or you can make some in your skillet. It is up to you how which kind of shrimp you will use.

I have one of my favorite shrimp recipes HERE

Topping:

You can do whatever you prefer. These are my topping preferences and I love them all together.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 347Total Fat 16gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 13gCholesterol 5mgSodium 250mgCarbohydrates 48gNet Carbohydrates 41gFiber 7gSugar 7gProtein 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.