Shrimp Grain Bowl (Printable)
Succulent shrimp over wholesome grains with crisp vegetables and a zesty lime-honey dressing.
# 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 (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 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
# How To Make:
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 black 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 they turn pink and become 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 generously over each bowl. Garnish with thinly sliced green onions and chopped fresh cilantro. Serve immediately.
# Expert Tips:
01 -
- The honey lime dressing pulls every single ingredient together without overwhelming any of them.
- It genuinely takes thirty five minutes from cutting board to table which makes it perfect for chaotic evenings.
02 -
- Overcooked shrimp turn rubbery within seconds so err on the side of slightly underdone in the pan.
- Assembling everything while the grains are still warm helps the dressing soak in and makes the bowl taste more cohesive.
03 -
- Patting shrimp dry with a paper towel before seasoning is the difference between a good sear and a sad steam.
- Tasting the dressing before you pour it on everything gives you a chance to fix it and that single step saves more meals than anything else I know.