Grilled Shrimp Bowl with Garlic Rice, Carrots, and Broccoli
This colorful shrimp bowl combines smoky grilled shrimp, buttery garlic rice, and tender sauteed vegetables for a balanced, protein-rich meal. Every bite has a mix of savory, garlicky, and lightly sweet flavors — perfect for an easy dinner that feels both comforting and fresh.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2–3 bowls
Ingredients
For the Shrimp:
400g (about 1 lb) large shrimp, peeled and deveined
1½ tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp lemon zest
Juice of ½ lemon
Salt and black pepper to taste
For the Garlic Rice:
1 cup white rice (or brown rice for extra fiber)
2 cups low-sodium vegetable or chicken broth
1 tbsp olive oil
3 cloves garlic, minced
Salt to taste
Optional: 1 tbsp chopped parsley or dill for garnish
For the Vegetables:
1 cup broccoli florets
1 cup julienned or thinly sliced carrots
1 tsp olive oil
Pinch of salt and pepper
1 tsp soy sauce or a squeeze of lemon for brightness
Optional Garnishes:
Lemon wedges
Chopped parsley
Sprinkle of chili flakes
Drizzle of light yogurt garlic sauce or tzatziki
Instructions
Step 1: Marinate the Shrimp
In a bowl, combine shrimp with olive oil, garlic, paprika, lemon zest, juice, salt, and pepper.
Toss well and let marinate for 10–15 minutes while you prepare the rice.
Step 2: Cook the Garlic Rice
Heat oil or butter in a saucepan over medium heat.
Add minced garlic and saute for 30 seconds until fragrant (don’t brown).
Add rice and stir for 1 minute to coat in the garlic oil.
Pour in broth, add a pinch of salt, and bring to a boil.
Reduce heat to low, cover, and simmer for 12–15 minutes, until rice is tender and liquid absorbed.
Fluff with a fork and garnish with chopped herbs.
Step 3: Cook the Vegetables
Steam or lightly sauté carrots and broccoli for 3–5 minutes until tender but still crisp.
Season with a touch of salt, pepper, and soy sauce or lemon juice.
Step 4: Grill the Shrimp
Preheat a grill pan (or outdoor grill) over medium-high heat.
Grill shrimp 2–3 minutes per side until pink, lightly charred, and cooked through.
Squeeze extra lemon juice on top before removing from heat.
Step 5: Assemble the Bowl
Add a scoop of garlic rice to each bowl.
Top with grilled shrimp, carrots, and broccoli.
Garnish with parsley, lemon wedge, and optional drizzle of tzatziki or yogurt sauce.
Notes & Tips
Low-carb version: Use cauliflower rice instead of white rice.
Make it spicy: Add a pinch of chili flakes or drizzle of sriracha before serving.
For meal prep: Store shrimp, rice, and veggies separately and reheat just before eating.
Boost flavor: Add a dollop of garlic butter on top of hot shrimp before serving.
Frequently Asked Questions
Q: Can I bake or pan-sear the shrimp instead of grilling?
Yes — bake at 200°C (400°F) for 8–10 minutes or pan-sear on medium-high heat 2–3 minutes per side.
Q: What type of rice works best?
Long-grain white rice or jasmine rice gives the best fluffy, aromatic texture.
Q: Can I use frozen shrimp?
Yes, just thaw completely and pat dry before marinating.
Nutritional Information
Calories: ~410 kcal
Protein: 35g
Carbs: 38g
Fat: 12g
Fiber: 4g