Description
BBQ Shrimp Bowls offer a delightful blend of tender shrimp, fresh veggies, and fluffy rice, making it a fantastic option for a quick and satisfying meal.
Ingredients
Scale
- 1 lb. large shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp parsley
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp cayenne, optional if you want it to be spicy
- ½ cup bbq sauce, divided (half to marinate shrimp in skillet and half for drizzling on top of bowl)
- 2 mini cucumbers, sliced
- 1 cup shredded carrots
- 1 avocado, sliced or diced
- 2 cups white rice, cooked or sub brown rice or quinoa
Instructions
- Cook the rice according to the package instructions if not already done.
- In a large bowl, combine shrimp and spices: paprika, garlic powder, onion powder, parsley, salt, thyme, oregano, and optional cayenne. Mix well to coat shrimp.
- Heat olive oil in a skillet over medium heat, add the shrimp, and cook until they turn pink, about 4 minutes. Remove from heat, add BBQ sauce, and stir to coat the shrimp.
- To assemble, divide cooked rice between two bowls. Top each with half the shrimp, sliced cucumbers, shredded carrots, and diced avocado.
- Drizzle additional BBQ sauce over both bowls and serve.
Notes
For a spicier kick, increase the cayenne pepper to taste.
Feel free to substitute the white rice with brown rice or quinoa for added nutrition.
Leftover shrimp can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 225mg