Description
Super Flavorful Shrimp Power Bowls are vibrant, protein-packed bowls featuring succulent shrimp cooked with fresh lemon, honey, dill, and a hint of cayenne, served over your choice of cauliflower rice, quinoa, or brown rice. These nutritious bowls are bursting with bold, fresh flavors, making them the perfect healthy main-course meal for lunch or dinner.
Ingredients
Scale
Shrimp and Marinade
- 2 lbs. raw shrimp, peeled and deveined
- 3 Tbsps avocado oil, melted ghee, or high quality extra-virgin olive oil
- 2 Tbsps raw honey
- 1 large lemon, juice and zest
- 1 Tbsp fresh dill weed
- 1 tsp garlic powder or 2 cloves minced garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
Veggie Bowl Components
- 1 or 2 large cucumbers, chopped
- 4 green onions, sliced
- 2 large carrots, shredded
- 1 x 15oz can chickpeas, drained and rinsed
- 1/2 cup sliced green olives
- Fresh dill, to garnish
Serving Suggestions
- 2 cups cooked cauliflower rice, quinoa, or brown rice
Instructions
- Make the Dressing: In a small jar or bowl, combine the oil of your choice, honey, fresh lemon juice and zest, garlic, cayenne, dill, and sea salt. Shake or whisk until the mixture is fully emulsified.
- Marinate the Shrimp: In a large bowl, pour about one-third of the dressing over the raw shrimp (reserve the remaining dressing for the salad). Toss the shrimp gently to coat evenly with the marinade, and set aside to briefly absorb the flavors.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp along with their marinade in a single layer. Cook for about 2 minutes per side, or until the shrimp turn pink and opaque. Adjust cooking time as needed based on shrimp size.
- Prepare the Vegetable Mix: While the shrimp are cooking, chop the cucumbers and green onions. Add them to a large bowl with the shredded carrots, chickpeas, and green olives. Drizzle the vegetables with the reserved dressing and stir to combine everything well.
- Assemble the Power Bowls: Add 1/2 cup of your choice of cooked cauliflower rice, quinoa, or brown rice to each of 4 serving bowls. Divide the veggie mixture evenly among the bowls and top with the cooked shrimp.
- Garnish and Serve: Garnish each bowl with fresh dill and a wedge of lemon if desired. Serve immediately and enjoy your super flavorful, nutrient-dense meal!
Notes
- The shrimp marinade also doubles as your salad dressing—just don’t cross-contaminate.
- Using pre-cooked cauliflower rice or quinoa can save time.
- For a spicier bowl, increase the cayenne pepper slightly.
- This recipe works equally well with cooked chicken or tofu for a different protein.
- Feel free to add or substitute other fresh veggies to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 225mg
