Healthy Shrimp Rice Bowl with Creamy Herb Sauce
Let’s make a yummy and healthy Shrimp Rice Bowl with Creamy Herb Sauce that’s packed with flavor and color! This rice bowl has beautiful rainbow bell peppers sautéed with seasoned shrimp on cilantro-lime rice, topped with the most flavorful creamy herb yogurt sauce made with fresh herbs. It’s creamy and savory, but still super refreshing! If you’re looking for a quick main dish recipe that’s healthy, filling, and packed with lots of flavor, this rice bowl is for you.
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Easy Healthy Shrimp Rice Bowl For Lunch
It’s Dom’s birthday this week. In between all the dinner party preps and celebrations, I’m looking for ways to still keep myself energized with balanced, nutritious meals that are super quick to make. To increase my fiber intake, I’ve also been obsessed with adding extra veggies into my recipes.
With all the colorful bell peppers in the produce section, I had to make something delicious and colorful. This Shrimp Rice Bowl with creamy green sauce is the easy lunch i needed to refuel. All I have to do is blend the sauce, cook the shrimp and peppers, and assemble! It was so yummy, I made it again for lunch the next week!
Shrimp Rice Bowl Ingredients
Creamy Greek Yogurt Green Sauce
- 1.5 cup Greek Yogurt
- 1 Handful parsley
- 1-2 bunch Mint
- 1/2 bunch tarragon
- 1 bunch dill
- 1 bunch chives
- 1 jalapeno
- 1 lemon zest and juice
- 1 avocado
- 6 cloves garlic
- 4 tbsp olive oil
- salt to taste
- Black Pepper to taste
Shrimp Rice Bowl
- 1 lb shrimp
- 1/2 tsp allspice
- 1/2 tsp turmeric
- 1 tsp red chili flakes
- 1 tsp paprika
- 3 tbsp olive oil
- salt To Taste
- Black Pepper to taste
- 1 onion sliced
- 3 bell peppers various colors, sliced
- 2 cups Rice I used cilantro lime rice
Garnishes
- Chives chopped
- Lemon Zest
Marinated Shrimp
I always have shrimp in my freezer, and it’s one of my go-to proteins for quick meals. They’re easy to defrost, and absorbs seasonings quickly.
For the prawns in this quick rice bowl recipe, I’m seasoning them with allspice, turmeric, red chili flakes, paprika, salt and pepper, and olive oil. It’s very simple, but very very flavorful! They are then pan fried until perfectly cooked, and tossed with some lemon zest and chives.
Rainbow Veggies For Your Shrimp Rice Bowl
I don’t know if it’s just me but the moment spring hits and I see a little bit of sun I instantly start craving colorful, sweet bell peppers. I recently read that eating the rainbow everyday can actually boost your mood, because you’re feeding your body so many good things. So, in this rice bowls, we’re adding yellow, orange, and red bell peppers as well as red onions.
There are plenty of other veggies you can add to this recipe as well. I would suggest vegetables that are long and thin, or can be thinly sliced, like green beans, asparagus, or carrots, to match the shape of the other veggies.
Greek Yogurt Green Sauce
Every time I crack open a new tub of Greek yogurt, I always make a big batch of this creamy herb yogurt sauce that seriously tastes amazing with everything. I blend together Greek yogurt and avocado for a creamy base, then add in medley of fresh herbs, like parsley, mint, terragon, dill, chives, jalapeno, and garlic. Finally, it’s seasoned with salt, pepper, and olive oil.
This sauce is herby, garicky, and just the right amount of spicy. The tartness of yogurt and lemon juice makes it super refreshing too! This creamy green sauce is great for any rice bowls, salads, even as a dip for chips and crudite!
What Rice To Use For Your Rice Bowl
I tend to make flavored or mixed rice in bulk so I can switch things up from white rice throughout the week. For today, I happened to have some cilantro lime rice this time in the fridge while making this rice bowl. Depending on what I’ve made this week, I also like to make this rice bowl with my healthy purple multigrain rice blend. Or, if I would like a more exciting bowl, I make this shrimp bowl with some flavorful yellow garlic turmeric rice.
How To Make Healthy Shrimp Rice Bowl
- In a bowl, season the prawns with allspice, turmeric, red chili flakes, paprika, salt, black pepper, and a drizzle of olive oil. Mix well so the spices coat the prawns evenly.
- In a blender, combine Greek yogurt, parsley, mint, tarragon, dill, chives, jalapeño, garlic, avocado, lemon zest and juice, olive oil, salt, and black pepper. Blend until the mixture is completely smooth and creamy. Set aside.
- Heat a pan over medium heat. Once hot, add the seasoned prawns and cook for 7 to 8 minutes, flipping halfway, until they’re golden, juicy, and fully cooked through.
- Once the prawns are done, mix in some chopped chives and lemon zest for extra brightness. Set aside.
- In the same pan, add thinly sliced onion. Sauté over medium heat for 2 to 3 minutes until the onion is soft.
- Add sliced bell peppers to the pan with the onion, and cook everything together for another 3 to 4 minutes, until the peppers are just tender but still a little crisp.
- In a bowl, layer in some cooked rice. Add the sautéed vegetables and shrimp on top, then drizzle over the creamy green sauce.
- Finish it all off by garnishing with more chopped chives and lemon zest.
More Healthy Quick Meals To Make For A Speedy Lunch
Healthy Shrimp Rice Bowl with Creamy Herb Sauce
By Tiffy Cooks
Ingredients
Creamy Greek Yogurt Green Sauce
- 1.5 cup Greek Yogurt
- 1 Handful parsley
- 1-2 bunch Mint
- 1/2 bunch tarragon
- 1 bunch dill
- 1 bunch chives
- 1 jalapeno
- 1 lemon zest and juice
- 1 avocado
- 6 cloves garlic
- 4 tbsp olive oil
- salt to taste
- Black Pepper to taste
Shrimp Rice Bowl
- 1 lb shrimp
- 1/2 tsp allspice
- 1/2 tsp turmeric
- 1 tsp red chili flakes
- 1 tsp paprika
- 3 tbsp olive oil
- salt To Taste
- Black Pepper to taste
- 1 onion sliced
- 3 bell peppers various colors, sliced
- 2 cups Rice I used cilantro lime rice
Garnishes
- Chives chopped
- Lemon Zest
Instructions
- In a bowl, season the prawns with allspice, turmeric, red chili flakes, paprika, salt, black pepper, and a drizzle of olive oil. Mix well so the spices coat the prawns evenly.
- In a blender, combine Greek yogurt, parsley, mint, tarragon, dill, chives, jalapeño, garlic, avocado, lemon zest and juice, olive oil, salt, and black pepper. Blend until the mixture is completely smooth and creamy. Set aside.
- Heat a pan over medium heat. Once hot, add the seasoned prawns and cook for 7 to 8 minutes, flipping halfway, until they’re golden, juicy, and fully cooked through.
- Once the prawns are done, mix in some chopped chives and lemon zest for extra brightness. Set aside.
- In the same pan, add thinly sliced red onion. Sauté over medium heat for 2 to 3 minutes until the onion is soft.
- Add chopped bell peppers to the pan with the onion, and cook everything together for another 3 to 4 minutes, until the peppers are just tender but still a little crisp.
- In a bowl, layer in some cooked rice. Add the sautéed vegetables and shrimp on top, then drizzle over that creamy green sauce you made earlier.
- Finish it all off by garnishing with more chopped chives and lemon zest.
That looks amazing!