Description
This Loaded Spicy Shrimp Bowl combines juicy, spice-coated shrimp with tender sautéed zucchini and broccoli served over fluffy jasmine rice. With a perfect blend of chili powder, garlic, and cayenne, this dish offers a flavorful twist on a quick and satisfying meal ideal for lunch or dinner.
Ingredients
Scale
Shrimp Marinade
- 12 oz raw, de-veined shrimp
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
Vegetables
- 1 large zucchini, sliced into halves
- 2 bunches broccoli, chopped into florets
- 2 tbsp olive oil (divided, for cooking vegetables and shrimp)
- Salt and pepper, to taste
Rice
- 1 cup jasmine rice
- 1 and 1/3 cup water
- 2 tbsp salted butter
- 1 tsp garlic powder
- Pinch of salt
Garnishes (optional)
- Lime wedges
- Fresh cilantro
- Red pepper flakes
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with 2 tablespoons of olive oil and the spices: chili powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well to evenly coat the shrimp. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Cook the Jasmine Rice: In a medium pot, bring 1 and 1/3 cups of water to a boil. Add 1 cup of jasmine rice, reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and let the rice sit covered for another 10 minutes, allowing it to fully absorb the water and become fluffy.
- Prepare the Vegetables: While the rice cooks, slice the zucchini into halves and chop the broccoli into florets. Heat a large pan over medium heat with a dash of olive oil. Add the zucchini with a pinch of salt and pepper and cook for 2-3 minutes.
- Add Broccoli to the Pan: Add the broccoli florets to the pan with the zucchini. Continue cooking for an additional 3-4 minutes or until vegetables reach your desired tenderness. Remove the cooked vegetables from the pan and set aside.
- Cook the Shrimp: In the same pan, add more olive oil if needed and place the marinated shrimp. Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque. Be careful not to overcook as they cook very quickly.
- Prepare the Rice Flavors: Return to the cooked jasmine rice and stir in 2 tablespoons of salted butter, garlic powder, and a pinch of salt. Taste and adjust the seasoning if necessary.
- Assemble the Bowls: Start with a base of buttered jasmine rice in each bowl. Top with the sautéed vegetables and spicy cooked shrimp.
- Add Garnishes and Serve: Finish with optional garnishes such as a squeeze of fresh lime, fresh cilantro leaves, and a sprinkle of red pepper flakes. Serve immediately while warm.
Notes
- Marinating the shrimp for longer enhances the flavor but ensure not to marinate for more than 2 hours for best texture.
- Use fresh vegetables and slice them evenly for even cooking.
- The shrimp cook very fast; watch carefully to prevent overcooking which can make them rubbery.
- Adjust cayenne pepper amount to control heat level to preference.
- Leftover rice can be stored separately and reheated with a splash of water and butter for moisture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 190mg
