Description
This Loaded Spicy Shrimp Bowl is a vibrant and flavorful meal featuring marinated shrimp seasoned with chili, garlic, and cayenne, served atop buttery jasmine rice with sautéed zucchini and broccoli. Enhanced with optional garnishes like lime, cilantro, and red pepper flakes, this dish is quick to prepare and packed with spice and fresh vegetable goodness.
Ingredients
Scale
Shrimp and 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
- Olive oil for cooking (approx. 2 tbsp)
- Pinch of salt and pepper for seasoning vegetables
Rice
- 1 cup jasmine rice
- 1 and 1/3 cup water
- 2 tbsp butter
- Garlic powder (to taste)
- Pinch of salt
Optional Garnishes
- Lime wedges
- Fresh cilantro
- Red pepper flakes
Instructions
- Marinate the Shrimp: In a bowl, combine the shrimp with 2 tablespoons of olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper. Mix thoroughly to coat evenly. Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Cook the Jasmine Rice: In a medium pot, combine 1 cup of jasmine rice with 1 and ⅓ cups of water and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 10 minutes, then remove from heat and let it sit, covered, for another 10 minutes until the water is fully absorbed and rice is tender.
- Prepare the Vegetables: While the rice cooks, slice the zucchini into halves lengthwise and chop the broccoli into small florets.
- Sauté the Vegetables: Heat a large pan over medium heat with a dash of olive oil. Add the zucchini and season with salt and pepper. Cook for 2-3 minutes, then add the broccoli florets and continue cooking for 3-4 minutes or until the vegetables reach your desired tenderness. Remove the vegetables from the pan and set aside.
- Cook the Shrimp: In the same pan, add more olive oil if needed and immediately add the marinated shrimp. Cook the shrimp for 1-2 minutes on each side until they turn pink and opaque, being careful not to overcook as they cook very quickly. Remove from heat.
- Finish the Rice: Fluff the cooked jasmine rice with a fork. Stir in 2 tablespoons of butter, garlic powder, and a pinch of salt. Taste and adjust the seasoning as preferred.
- Assemble the Bowl: Spoon a generous portion of the buttery jasmine rice into bowls. Top with the sautéed vegetables and spicy shrimp.
- Add Garnishes and Serve: Garnish with fresh lime wedges, cilantro, and extra red pepper flakes as desired. Serve immediately while warm and enjoy your loaded spicy shrimp bowl.
Notes
- Marinating shrimp for at least 30 minutes enhances the flavor but can be extended up to 2 hours for more intensity.
- Adjust cayenne pepper according to your preferred spice level.
- Jasmine rice can be substituted with basmati or brown rice for variation, but cooking times will differ.
- For a dairy-free option, omit butter or use a plant-based alternative in the rice.
- Vegetables can be swapped or added based on seasonality and preference; bell peppers or snap peas work well.
- Make sure not to overcook the shrimp; they become rubbery if cooked too long.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 195mg
