Shrimp Bowl
This Shrimp Bowl recipe is a contemporary and quick dinner prepared in underneath half-hour! Juicy shrimp, crisp veggies, black beans, hearty quinoa, and a creamy BBQ yogurt drizzle come collectively for a balanced meal that’s tremendous satisfying.
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Add these shrimp bowls to your weeknight dinner rotation!
If you happen to’ve been right here for some time, you already know I’m all about meal bowls. Whether or not it’s Greek Bowls, Inexperienced Goddess Bowls or these shrimp bowls, I’m in my bowl period.
They are saying we eat first with our eyes, so I really like that bowls simply look appetizing. They’re additionally a straightforward option to create a balanced dinner with protein, entire grains, and veggies. Right here’s what I really like about this shrimp bowl recipe:
- Quick Cooking. Shrimp is certainly one of my favorites for weeknights! Whereas it feels slightly fancy, they cook dinner sooner than another protein, so that they have a magical manner of creating a Tuesday evening dinner really feel particular.
- Filling However Not Heavy. Protein, grains, and veggies come collectively for a meal that’s satisfying with out making you are feeling weighed down.
- Massive Taste. The shrimp has a unbelievable smoky, savory seasoning mix, which pairs completely with the BBQ yogurt drizzle.
Elements and Substitutions
You’ll discover the complete record of elements within the recipe card beneath, however listed below are some notes to bear in mind.
- Shrimp. Peel and devein the shrimp. As for the tails, that’s as much as you! You possibly can go away them on for presentation or take them off.
- Seasonings. Smoked paprika, garlic powder, kosher salt, and floor black pepper.
- Pink Bell Pepper. Provides sweetness and crunch. Yellow or orange bell pepper would additionally work, as they’ve the same taste.
- Black Beans. Use the extras to make Wholesome Taco Salad.
- Quinoa. Right here’s the best way to cook dinner quinoa.
- Romaine Lettuce. Shredded purple or inexperienced cabbage would additionally work for a heartier choice.
- Inexperienced Onion. For onion-y taste with out over-shadowing the opposite elements.
- Greek Yogurt. For a creamy, tangy sauce that’s not heavy.
- BBQ Sauce. Any type you want!
- Lime Juice or Milk. Use lime juice in case you choose a tangier taste. You may additionally want so as to add extra milk or water to skinny the sauce, relying on the thickness of the BBQ sauce you utilize.
Step-By-Step Directions
Season the Shrimp (photograph 1). Pat the shrimp dry and toss with smoked paprika, garlic powder, salt, and pepper.
Prepare dinner the Veggies (photograph 2). Warmth olive oil in a big skillet over medium warmth. Add the bell pepper and cook dinner for about 2 minutes. Stir within the black beans, season evenly, and cook dinner till warmed by.
Prepare dinner the Shrimp (photograph 3). Push the veggies to 1 aspect of the skillet and add the shrimp. Prepare dinner for two to three minutes on the primary aspect, then flip and cook dinner 1 minute extra, till opaque and cooked by.
Make the Sauce (photograph 4). In a small bowl, stir collectively the Greek yogurt, BBQ sauce, and lime juice. Add a splash of water or milk as wanted.
Assemble the Bowls. Divide the quinoa and romaine between two bowls. Prime with the shrimp, veggies, and beans. Drizzle with the BBQ yogurt sauce and end with inexperienced onions. ENJOY!
Recipe Variations
- Swap the Grain. Use cooked brown rice, farroor cauliflower rice.
- Add Extra Veggies. Corn (or Grilled Corn!), zucchini, or avocado would work nicely.
What to Serve with Shrimp Bowls
- Chips and Guac. The flavors on this recipe aren’t precisely Tex-Mex, however I’d say the black beans make it Tex-Mex adjoining. Or perhaps I’m simply searching for an excuse to make my Home made Guacamole.
- Cornbread. This Jalapeno Cornbread could be excellent for rounding out your meal.
- Mild Cocktails. I really like this shrimp bowl recipe as a summery al fresco dinner. And what goes higher than that than a enjoyable cocktail! Strive my Mango Margarita.
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Shrimp Bowl
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Elements
For the Shrimp and Veggies
- 12 ounces uncooked jumbo shrimp 16-20 per pound, peeled and deveined, tails on or off
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 2 teaspoons olive oil
- 1 cup diced purple bell pepper about 1 medium
- ½ cup black beans rinsed and drained
- Kosher salt and floor black pepper
For the Bowl
- ⅔ cup cooked quinoa
- 2 cups shredded or chopped romaine lettuce
- ¼ cup chopped inexperienced onion about 2 small
BBQ Yogurt Drizzle
- 6 tablespoons plain nonfat Greek yogurt
- 1 tablespoon BBQ sauce
- 2 teaspoons contemporary lime juice or milk
- Water or milk to skinny if wanted
Directions
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Pat the shrimp dry and toss in a bowl with the smoked paprika, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
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In a big nonstick skillet, warmth the oil over medium warmth. Add the bell pepper. Prepare dinner for two minutes, then stir within the black beans. Season with a pinch of salt and pepper. Prepare dinner for 1 to 2 minutes extra, till the beans are warmed by and the peppers are crisp-tender.
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Push the veggies to 1 aspect of the skillet and add the shrimp. Prepare dinner for two to three minutes on the primary aspect, then flip and cook dinner on the second aspect, till the shrimp are opaque and cooked by and curl right into a tighter “C”, about 1 minute extra.
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Make the sauce: In a small bowl, stir collectively the Greek yogurt, BBQ sauce, and lime juice. Skinny with a splash of water if wanted.
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Assemble the bowls: Divide the quinoa and romaine between two bowls. Prime with the shrimp and sautéed veggies and beans. Drizzle with the BBQ yogurt sauce and sprinkle with inexperienced onions.
Notes
- TO STORE: Retailer parts individually in hermetic containers for as much as 3 days.
- TO REHEAT: Heat shrimp, beans, and quinoa gently; hold lettuce and sauce separate till serving.
