Grilled Shrimp Bowl with Garlic Rice, Carrots & Broccoli
This bowl is all about vibrant nutrition and simple elegance. Juicy grilled shrimp are paired with garlicky rice, lightly roasted carrots, and crisp-tender broccoli, all drizzled with a lemon-herb olive oil dressing. It’s satisfying yet light — a wholesome Mediterranean-inspired meal perfect for lunch or dinner.
⏱ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the grilled shrimp
250g (½ lb) large shrimp, peeled and deveined
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp lemon juice
½ tsp paprika (optional, for color)
¼ tsp black pepper
Salt to taste
For the garlic rice
1 tbsp olive oil
2 garlic cloves, finely chopped
¾ cup long-grain rice (like basmati or jasmine)
1 ½ cups low-sodium vegetable broth or water
Salt to taste
For the vegetables
1 medium carrot, thinly sliced (into matchsticks or rounds)
1 cup broccoli florets
1 tbsp olive oil
Salt and pepper to taste
For the dressing (optional but recommended)
1 tbsp olive oil
1 tsp lemon zest
1 tsp lemon juice
1 tbsp fresh parsley or basil, chopped
Instructions
1. Cook the garlic rice
Heat 1 tbsp olive oil in a medium pot over medium heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add rice and stir for 1 minute to coat.
Pour in broth or water, season with salt, and bring to a boil.
Lower heat, cover, and simmer for 12–15 minutes until rice is fluffy.
Remove from heat and let sit covered for 5 minutes.
2. Prepare the vegetables
Toss carrot and broccoli with olive oil, salt, and pepper.
Roast at 200°C (400°F) for 15 minutes (or steam for 5–7 minutes if you prefer soft texture).
3. Grill the shrimp
In a bowl, mix shrimp with olive oil, garlic, lemon juice, paprika, salt, and pepper.
Heat a grill pan (or skillet) over medium-high heat.
Cook shrimp 2–3 minutes per side until pink and opaque.
Set aside and keep warm.
4. Assemble the bowl
Divide garlic rice between two bowls.
Top with roasted carrots and broccoli.
Arrange grilled shrimp on top.
Drizzle with lemon-herb dressing for extra brightness.
Serving Ideas
Add sliced avocado, fresh cucumber, or a dollop of Greek yogurt on top.
Sprinkle toasted sesame seeds or crushed pistachios for a little crunch.
Serve with a wedge of lemon on the side.
Notes & Tips
No grill? You can pan-sear the shrimp in a nonstick skillet for the same flavor.
Add spice: Mix in a pinch of chili flakes or harissa for a kick.
Meal prep: Store components separately and assemble before serving.
Swap protein: Try grilled chicken or salmon for variety.
❓ Frequently asked questions FAQ
Q: Can I use frozen shrimp?
Yes — just thaw completely and pat dry before seasoning to prevent excess moisture.
Q: Can I make the rice with brown rice or quinoa?
Absolutely! Just adjust cooking time and liquid according to package directions.
Q: How long does it keep?
Up to 3 days in the fridge. Best reheated gently in a skillet.
Nutrition information
Calories: 410 kcal
Protein: 31g
Carbohydrates:38g
Fiber: 4g
Fat: 14g
Sodium: 370mg