For a quick and easy—not to mention flavorful— weeknight meal, Spicy Shrimp Bowls are a one-bowl favorite you will come back to again and again.
Dinner on the Table in Under 30 Minutes
How many of you get to 5 0’Clock in the evening and realize that you have nothing planned for dinner? Occasionally this happens in our home in spite of my intentions of keeping a Menu Board. But, when this occurs, I always turn to my go-to bowls for a quick, healthy, and flavorful meal on that table in under 30 minutes. Whether it be a plant-forward Burrito Bowl with black beans, cilantro rice, and homemade “Beckamole”, a Beef and Sweet Potato bowl, or these festive and spicy shrimp bowls, I know I am giving my family a healthy and fun dinner that is on the table in no time.
Choose Your Own Adventure Bowls
Do you remember when you were a kid and you read those Choose Your Own Adventure Books? The ones that say, “If you want this to happen in the story…turn to page 45. If this, turn to page 82.” I loved being the master of the story and going where my imagination was directing. That’s the same way I feel about dinner bowls. Similar to an all-you-can-eat salad or potato bar, everyone gets to build their own bowls.
First, you start with a foundation of bone-broth enriched rice or quinoa. Next, you add protein, vegetables of your choosing, fresh herbs, and of course you finish with the hot sauce. For these shrimp bowls, I make sure and find sustainably sourced shrimp, such as the ones I purchase from Butcher Box meat delivery. Because I prepare my own bone broth from scratch every week, I always have it available in the freezer ready to prepare a soup or add extra minerals, protein, and flavor to the rice.
The Players for the Spicy Shrimp Bowls
Bone Broth Rice
Substituting bone broth for the water in your rice increases minerals, protein, as well as flavor. I also like to add the addition of saffron threads and cardamom for that extra boost of special. In 1 T avocado oil, sauté 2 cups of rinsed Jasmine Rice until slightly golden over medium heat. Add 4 cups of bone broth or chicken broth, 1 tsp sea salt, a pinch of saffron threads, and 1/2 tsp ground cardamom. Bring to a boil, turn down to a simmer, and cover. Cook for 20 minutes. Remove from heat and let rest for 5 minutes covered. Fluff with a fork and serve as the base for your bowls.
To prepare the shrimp (however many you prefer), make sure they are peeled, cleaned, and deveined. Pat dry so that they sear instead of steam in the pan. Sprinkle with Old Bay Seasoning and cumin. Add avocado oil or Ghee to a large, hot skillet. Add shrimp and sear on both sides until shrimp go from opaque in color to pink. This process takes a matter of minutes so don’t walk away from the skillet. When the shrimp are pink, turn off the heat, and squeeze half a lime over them. They are ready to add to your bowl.
- Mango (honey or champagne are my favorite in the Costco 6-pack)
- Roasted diced sweet potatoes (olive oil, S&P, Thyme, 400° in the oven for 35 minutes)
- Garlicky Lemon Broccoli
- Fresh Cilantro
- Lime Wedges
- Fermented Jalapeños adds some probiotics, digestive enzymes, and SPICY HOT awesomeness
- Cholula Hot Sauce
- Trader Joe’s brand Salsa Verde