Shrimp Grain Bowl Recipes

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS

Grain Bowl with Blackened Shrimp, Avocado, and Black Beans image

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

Provided by Sahara B

Categories Main Dish Recipes Bowls

Time 1h10m

Yield 4

Number Of Ingredients 25

Ingredients

1 ⅛ cups water
½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 (15 ounce) can corn, drained
1 red bell pepper, diced
¼ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon olive oil
1 avocado
¼ cup chopped fresh cilantro
¼ cup plain Greek yogurt (such as Chobani®)
1 clove garlic
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, drained
1 avocado, sliced
1 lime, cut into wedges

Steps:

Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g

TEX MEX SHRIMP AND SQUASH GRAIN BOWL WITH AVOCADO DRESSING

Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 3 servings

Number Of Ingredients 21

Ingredients

1 cup uncooked quinoa
3 cups 2-inch chunks butternut squash
Olive oil cooking spray, for the squash
2 teaspoons ground cumin
Sea salt and freshly ground black pepper
1/2 small avocado, pitted and peeled
3/4 cup unsweetened almond milk
1/3 cup chopped fresh cilantro
1/2 jalapeno, optional
1 1/2 tablespoons apple cider vinegar, optional
Juice of 1 lime, plus additional if needed
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons minced garlic
1/3 cup chopped red onion
1 pound jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime, plus additional for garnish
Garnish: chopped fresh cilantro, sliced green onions

Steps:

For the squash: Prepare the quinoa according to the package instructions. Set aside.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes.
For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container.
For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes.
Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes.
Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat.
Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.

SHRIMP GRAIN BOWL

Shrimp Grain Bowl image

Often, you can save money by peeling your own shrimp. Look for "easy peel" on the package, which typically means the shrimp are headless and already deveined. Shrimp are sized by the number per pound. The smaller the number, the larger the shrimp.

Provided by coweed

Time 45m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup olive oil
¼ cup red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 medium zucchini, cut into 1-inch pieces
1 cup diced red onion
¼ cup tahini
2 tablespoons lemon juice
2 teaspoons maple syrup
1 clove garlic, minced
3 tablespoons water
3 cups warm cooked farro
2 cups cherry tomatoes, halved
2 tablespoons chopped fresh mint
1 medium lemon, cut into wedges

Steps:

Whisk oil, vinegar, oregano, salt, and pepper together in a large bowl. Add shrimp, zucchini, and onion; toss to coat.
Thread shrimp and vegetables onto eight 8-inch skewers.
Preheat an outdoor grill to medium heat and lightly oil the grate.
Meanwhile, for dressing, whisk tahini, lemon juice, maple syrup, and garlic together in a small bowl. Slowly add the water, whisking constantly until smooth and drizzling consistency.
Grill skewers, covered, turning once halfway through, until shrimp are opaque and vegetables are crisp-tender, 10 to 12 minutes.
Divide farro among 4 bowls. Top with shrimp and vegetables, tomatoes, and mint. Drizzle with dressing. Serve with lemon wedges.

Nutrition Facts : Calories 805.1 calories, Carbohydrate 121 g, Cholesterol 172.6 mg, Fat 26.8 g, Fiber 4.7 g, Protein 38.4 g, SaturatedFat 3.3 g, Sodium 525.2 mg, Sugar 4.9 g

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