This Loaded Spicy Shrimp Bowl is a flavor-packed, nutrient-rich meal that brings together perfectly seasoned shrimp, tender roasted vegetables, and fluffy jasmine rice. With a blend of chili powder, paprika, and cayenne pepper, the shrimp has a spicy kick that’s balanced by the fresh flavors of zucchini and broccoli. Topped with a squeeze of lime, fresh cilantro, and a sprinkle of red pepper flakes, this bowl makes for a delicious and wholesome meal that’s quick to prepare.
Ingredients:
For the Shrimp:
- 12 oz raw shrimp, de-veined
- 2 tbsp olive oil
- 1 ½ tsp chili powder
- 1 tsp garlic powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp pepper
For the Vegetables:
- 1 large zucchini, sliced into halves
- 2 bunches broccoli, chopped into florets
- 2 tbsp olive oil
- Salt and pepper, to taste
For the Rice:
- 1 cup jasmine rice
- 1 ⅓ cups water
- 2 tbsp butter
Optional Garnishes:
- Lime wedges
- Cilantro, chopped
- Red pepper flakes
Instructions:
- Cook the Jasmine Rice:
- In a medium saucepan, bring 1 ⅓ cups of water to a boil.
- Add the 1 cup of jasmine rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
- Stir in the 2 tbsp butter and fluff with a fork. Set aside and keep warm.
- Prepare the Vegetables:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced zucchini and broccoli florets with 2 tbsp olive oil.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly golden.
- Season the Shrimp:
- In a bowl, toss the shrimp with 2 tbsp olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper until evenly coated.
- Cook the Shrimp:
- Heat a skillet over medium-high heat.
- Add the seasoned shrimp and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook them.
- Assemble the Bowls:
- Divide the cooked jasmine rice into bowls.
- Top with roasted zucchini, broccoli, and the spicy shrimp.
- Garnish and Serve:
- Optional: Garnish with fresh cilantro, a squeeze of lime, and a sprinkle of red pepper flakes for extra heat.
- Serve immediately and enjoy!
Conclusion:
This Loaded Spicy Shrimp Bowl is a quick, healthy, and delicious meal that brings together bold flavors and nourishing ingredients. The combination of spicy shrimp, roasted vegetables, and buttery jasmine rice is perfect for a balanced dinner or lunch that satisfies without being heavy. The garnishes of lime, cilantro, and red pepper flakes add brightness and an extra kick, making this dish both exciting and refreshing.
Loaded Spicy Shrimp Bowl with Roasted Vegetables and Jasmine Rice
Ingredients
For the Shrimp:
- 12 oz raw shrimp de-veined
- 2 tbsp olive oil
- 1 ½ tsp chili powder
- 1 tsp garlic powder
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp salt
- ¼ tsp pepper
For the Vegetables:
- 1 large zucchini sliced into halves
- 2 bunches broccoli chopped into florets
- 2 tbsp olive oil
- Salt and pepper to taste
- For the Rice:
- 1 cup jasmine rice
- 1 ⅓ cups water
- 2 tbsp butter
Optional Garnishes:
- Lime wedges
- Cilantro chopped
- Red pepper flakes
Instructions
Cook the Jasmine Rice:
- In a medium saucepan, bring 1 ⅓ cups of water to a boil.
- Add the 1 cup of jasmine rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
- Stir in the 2 tbsp butter and fluff with a fork. Set aside and keep warm.
Prepare the Vegetables:
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced zucchini and broccoli florets with 2 tbsp olive oil.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly golden.
Season the Shrimp:
- In a bowl, toss the shrimp with 2 tbsp olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper until evenly coated.
Cook the Shrimp:
- Heat a skillet over medium-high heat.
- Add the seasoned shrimp and cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook them.
Assemble the Bowls:
- Divide the cooked jasmine rice into bowls.
- Top with roasted zucchini, broccoli, and the spicy shrimp.
Garnish and Serve:
- Optional: Garnish with fresh cilantro, a squeeze of lime, and a sprinkle of red pepper flakes for extra heat.
- Serve immediately and enjoy!