Description
Juicy shrimp, crisp veggies, fluffy grains, and a punch of flavor in every bowl! These shrimp power bowls are fast, fresh, and full of feel-good fuel! 🥗🍤🌶️
Ingredients
- 2 lbs raw shrimp, peeled and deveined (you can use chicken or beef strips as an alternative)
- 3 tablespoons avocado oil, melted ghee, or extra-virgin olive oil
- 2 tablespoons raw honey
- Juice and zest of 1 large lemon
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 1 teaspoon garlic powder or 2 cloves of garlic, minced
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon sea salt
- 1–2 large cucumbers, chopped
- 4 green onions, sliced
- 2 large carrots, shredded
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup green olives, sliced
- Fresh dill, for garnish
Serving Base Options
Choose one of the following for the bowl base:
- 2 cups cooked cauliflower rice (low-carb)
- 2 cups cooked quinoa (gluten-free and protein-packed)
- 2 cups brown rice (hearty and wholesome)
Instructions
1. Make the Dressing
In a small bowl or mason jar, combine:
- 3 tablespoons oil
- 2 tablespoons honey
- Juice and zest of one lemon
- Garlic
- Cayenne
- Dill
- Salt
Whisk or shake the jar vigorously until everything is well mixed and emulsified. This dressing will act as both a marinade and salad dressing, so we’ll divide it accordingly.
2. Marinate the Protein
Place your shrimp (or chicken/beef) in a large bowl. Pour about one-third of the dressing over the protein, and gently toss until fully coated. Set aside to marinate for at least 10 minutes. This short marination adds flavor quickly and ensures the meat is juicy and well-seasoned.
Note: Keep the remaining dressing separate and untouched by raw protein so it’s safe to use later on the veggies.
3. Prepare the Vegetables
While your protein is marinating, prep the vegetables. Wash, peel, and chop the following:
- Cucumber: chopped into bite-sized pieces
- Carrots: peeled and shredded (use a box grater or pre-shredded)
- Green onions: thinly sliced
- Chickpeas: drained and rinsed
- Green olives: sliced
Combine all the vegetables and chickpeas in a large mixing bowl. Set aside.
4. Cook the Protein
Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp (or chicken/beef) in a single layer. Sauté for 2–3 minutes per side for shrimp, or 4–5 minutes per side for chicken or beef, until fully cooked through.
How to tell when it’s done:
- Shrimp: Turns pink and opaque.
- Chicken: No pink in the center; juices run clear.
- Beef: Cook to your preferred doneness; thin strips cook fast.
Remove the protein from the skillet and set it aside.
5. Mix the Vegetables
Drizzle the remaining dressing over the prepared vegetables and toss until everything is lightly coated. This adds moisture, tang, and brightness to the salad component of the bowl.
6. Assemble the Bowls
Start with about 1/2 cup of your chosen grain or rice alternative in each bowl. Divide the dressed veggies among the bowls, then top with the cooked shrimp (or other protein). Garnish with fresh dill and a wedge of lemon, if desired.
Your bowls are now ready to serve—colorful, nutritious, and full of flavor.
Notes
- Prepping efficiently: Wash and chop all your vegetables while your protein marinates. It saves time and keeps things flowing smoothly.
- Don’t overcook the shrimp: Shrimp cooks quickly, and going over a few minutes can make it rubbery. As soon as it’s opaque and firm to the touch, it’s ready.
- Cooking chicken or beef: Cut chicken into bite-sized chunks or thinly slice beef so it cooks quickly and evenly in a skillet.
- Too spicy?: Reduce or omit the cayenne. You can always sprinkle some chili flakes later if you change your mind.
- No skillet?: Use a grill pan, air fryer, or even bake the shrimp/chicken on a sheet pan at 400°F for 10–12 minutes.
- Short on time?: Buy pre-cooked shrimp, pre-chopped veggies, or microwave-ready grains to cut your prep down to under 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes