Description
This Loaded Spicy Shrimp Bowl is a vibrant, flavorful meal combining perfectly seasoned shrimp with sautéed zucchini and broccoli, served over buttery jasmine rice. With a touch of heat from chili and cayenne powders and optional fresh garnishes like lime and cilantro, this dish is a quick, satisfying, and nutritious option for lunch or dinner.
Ingredients
Scale
Shrimp and Marinade
- 12 oz raw, de-veined shrimp
- 2 tbsp olive oil (for marinade)
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
Vegetables
- 1 large zucchini, sliced into halves
- 2 bunches broccoli, chopped into florets
- 1 tbsp olive oil (for cooking veggies)
Rice
- 1 cup jasmine rice
- 1 and 1/3 cup water
- 2 tbsp butter
- 1 tsp garlic powder (for rice seasoning)
- Pinch of salt (for rice seasoning)
Additional
- 1 tbsp olive oil (for cooking shrimp)
- Lime (optional, for garnish)
- Cilantro (optional, for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Marinate the Shrimp: In a bowl, combine the raw shrimp with 2 tablespoons of olive oil and the spices: chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper. Toss until the shrimp are evenly coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Cook the Jasmine Rice: In a medium pot, add 1 cup of jasmine rice and 1⅓ cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and let it sit covered for an additional 10 minutes or until the water is fully absorbed.
- Prepare the Vegetables: While rice cooks, slice the zucchini into halves lengthwise and chop broccoli into small florets, preparing them for sautéing.
- Sauté the Vegetables: Heat a dash of olive oil in a large pan over medium heat. Add the zucchini halves, sprinkle with salt and pepper, and cook for 2-3 minutes until starting to soften. Then add broccoli florets and cook for another 3-4 minutes until veggies reach your desired tenderness.
- Cook the Shrimp: Remove the vegetables from the pan and set aside. Add a little more olive oil to the pan and heat over medium. Add the marinated shrimp in a single layer and cook for 1-2 minutes on each side until they turn pink and opaque. Watch closely as shrimp cook quickly.
- Finish the Rice: By now, the rice should be cooked. Stir in 2 tablespoons of salted butter, 1 teaspoon of garlic powder, and a pinch of salt. Taste and adjust seasoning if needed.
- Assemble the Bowl: Start with a generous scoop of the buttered jasmine rice as the base. Top with the sautéed zucchini and broccoli, then layer on the spicy cooked shrimp.
- Add Garnishes and Serve: Finish with a squeeze of fresh lime juice, sprinkle of red pepper flakes, and chopped cilantro if desired. Serve immediately while warm and enjoy your flavorful shrimp bowl.
Notes
- Marinating shrimp enhances the flavor but can be skipped if short on time; just season before cooking.
- Adjust cayenne pepper amount to control spiciness according to your preference.
- For a gluten-free meal, confirm all spices and ingredients are gluten-free.
- Use fresh lime juice and cilantro to brighten the dish and add freshness.
- Leftover rice works well in this recipe, just reheat before assembling.
Nutrition
- Serving Size: 1 bowl (approx. 1/2 recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 180 mg
