BBQ Shrimp Bowls
These BBQ Shrimp Bowls top rice with BBQ-glazed shrimp, crisp veggies, and fresh avocado. Ready in 30 minutes, they’re a quick and easy grain bowl perfect for meal prep and summer.
Servings: 2
Ingredients
- 1 lb. large shrimp peeled and deveined
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp parsley
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp tsp cayenne optional if you want it to be spicy
- ½ cup bbq sauce divided (half to marinate shrimp in skillet and half for drizzling on top of bowl)
- 2 mini cucumbers sliced
- 1 cup shredded carrots
- 1 avocado sliced or diced
- 2 cups white rice cooked or sub brown rice or quinoa
Instructions
- If you haven’t already, cook the rice according to the package instructions.
- Add the shrimp to a large bowl. In a small bowl, stir the paprika, garlic powder, onion powder, parsley, salt, thyme, oregano, and cayenne together. Sprinkle the spice mix over the shrimp and stir to combine.
- Heat olive oil over medium heat in a skillet, then add the shrimp and cook until pink, about 4 minutes. Then, remove from the heat and pour the bbq sauce into the skillet and stir to combine.
- Assemble the bowls: divide the rice amongst 2 bowls, then add half of the shrimp in a bowl and half in the other. Add the cucumbers, carrots and avocado to both bowls.
- Drizzle each bowl with a little extra bbq sauce and enjoy!
Video
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 1187kcal | Carbohydrates: 201g | Protein: 49g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 2675mg | Potassium: 1715mg | Fiber: 14g | Sugar: 32g | Vitamin A: 9852IU | Vitamin C: 25mg | Calcium: 281mg | Iron: 4mg
