Shrimp & Rice Veggie Bowls

When I can’t travel, I bake & cook. When I bake & cook, I eat things that aren’t healthy for me. Thankfully, these Shrimp & Rice Veggie Bowls are not unhealthy for me and I’m currently obsessed with them, so I thought I’d share them with you!

I’ve always enjoyed cooking. My mom had me in the kitchen with her at a very young age helping her and working alongside her. She also empowered my brother and I to cook for ourselves (safely of course) at a young age as well as to enjoy food, try new things, and explore different flavors.

Working with Shrimp

I’ll be the first to admit that I do not traditionally pick shrimp off a menu. I actually very much enjoy the flavor of shrimp, but not the texture of biting into them. Here in Iowa, it’s hard to find good shrimp that doesn’t end up rubbery when cooked.

I recently remembered that my mom used to make a homemade fried rice dish that used mini canned shrimp, so I snagged a couple cans of that. For me, it gives the flavor of shrimp without the texture. Then, I found mini pre-cooked frozen shrimp at my grocery store and grabbed a bag of those.

Developing the Recipe

While I love cooking and baking, I also want it to be “simple”. I don’t like fussy recipes that require 15 steps and hours in the kitchen. So, this recipe is not one of those! I tend to favor recipes that allow me to have one cooking or baking while I’m working on another. Life is still busy for us, we both are working full-time, plus have a couple side jobs so I still need to be efficient with my time.

This recipe is simple, isn’t fussy, but super delicious!

Cooks Notes

By now, I’m sure you can tell that these Shrimp & Rice Veggie Bowls are super easy and flexible.

• Mixed Vegetables – I use the variety with corn, peas, carrots, & green beans in it, but you could easy switch it up with a California medley, or even pick just a bag of cut green beans.
• There is not measurement for the rice because it’s totally up to each person. I traditionally follow a pretty low carb diet, so I only use 1/3 cup of rice, but you could definitely “bulk” it up with more!
• The amount of Old Bay seasoning is completely up to you as well! If you prefer for it to be spicier, load it up. I traditionally will also sprinkle the veggies & shrimp with more once I’ve put it on the cooking sheet.
• Shrimp – feel free to use whatever size you’d like. If you enjoy biting into a big piece of shrimp, feel free to use the regular size. If you can’t find the mini frozen shrimp, use the canned stuff, it works great too…it just has a tendency to break down when you stir it!
• If you don’t have brown rice or if you don’t like brown rice, white can most definitely be substituted.

Enjoy

I hope you enjoy these Rice & Shrimp Veggie Bowls. They are super easy and can be a great weeknight meal as well as made for lunches and frozen (this is what I do) and they reheat quickly and quite well! Give them a try and let me know what you think!

Save it For Later