Shrimp Grain Bowl (Print View)
Juicy shrimp over wholesome grains with crisp veggies and a zesty lime-honey dressing for a nourishing meal.
# 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 Steps:
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 peeled and deveined shrimp with olive oil, minced garlic, smoked paprika, salt, and black pepper until evenly coated.
03 - Heat a large skillet over medium-high heat. Arrange the seasoned shrimp in a single layer and cook for 2 to 3 minutes per side until they turn pink and become opaque throughout. Remove from heat.
04 - Divide the cooked grains evenly among four serving bowls. Arrange shredded red cabbage, diced cucumber, halved cherry tomatoes, sliced avocado, and the 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 Hints:
01 -
- The dressing is that magical kind that makes people ask what is in this and you get to feel like a genius for five seconds.
- Everything cooks in under twenty minutes, which means you can have a genuinely impressive meal on a night when you barely have the energy to stand.
- The textures play beautifully together, creamy avocado against crisp cabbage and juicy shrimp with just enough char.
02 -
- Overcrowding the pan is the fastest way to boiled looking shrimp instead of beautifully seared ones, so cook in two batches if needed.
- The dressing will thicken slightly as it sits, which is normal and actually makes it cling better to the grains.
- If your avocado is rock hard when you buy it, put it in a paper bag with a banana overnight and check it in the morning.
03 -
- Pat the shrimp dry with paper towels before seasoning them, because moisture is the enemy of a good sear and wet shrimp will steam instead of getting that golden char.
- Make a double batch of the dressing and keep it in a jar in the refrigerator for up to a week, because it tastes incredible on salads, roasted vegetables, and even as a quick marinade for chicken.