Shrimp and Brown Rice Protein Bowl
Shrimp and brown rice protein bowl is a vibrant, nutritious meal that combines tender shrimp with nutty brown rice and colorful veggies. Drizzled with a zesty sauce, this dish is not only quick to prepare but also packed with protein and essential nutrients. Perfect for busy weeknights or meal prep, each bite delivers an exciting explosion of flavor that will impress your family or guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 1 lb medium shrimp (peeled and deveined)
- 1 cup long-grain brown rice
- 1 cup bell peppers (mixed colors, chopped)
- 1 cup broccoli florets (fresh or frozen)
- 3 cloves garlic (minced)
- 2 tbsp low-sodium soy sauce
- 1 tbsp ginger paste
- 2 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Cook the brown rice: Rinse 1 cup of brown rice under cold water. In a saucepan, combine the rinsed rice with 2 cups of water or vegetable broth. Bring to a boil, then cover and simmer for about 40-45 minutes until tender.
- Prepare vegetables: Chop bell peppers into bite-sized pieces and break broccoli into smaller florets.
- Sauté shrimp: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Add shrimp and cook until pink and opaque (approximately 3 minutes per side). Remove shrimp from skillet.
- Stir-fry vegetables: In the same skillet, add bell peppers and broccoli. Stir-fry until tender-crisp (about 3-4 minutes).
- Combine everything: Return shrimp to the skillet with vegetables. Add soy sauce, ginger paste, and lemon juice; stir gently for another 2 minutes.
- Serve: Fluff the cooked brown rice with a fork and spoon the shrimp mixture over it. Garnish if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 385
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg