I have great news for you: summer dinners don’t always mean standing over a hot grill. Just look at these BBQ Shrimp Bowls! They deliver the same char-grilled flavor without actually needing a grill. 

To make these bowls, I glazed seasoned and seared shrimp with barbecue sauce and topped them on a bowl of rice with cool cucumber, carrots, and creamy avocado. It’s the kind of 30-minute dinner that tastes like you spent way more effort than you actually did. And just like my slow cooker BBQ chicken or BBQ glazed chicken thighs, I make them constantly in the summer!

BBQ Shrimp Bowl Ingredients

Shrimp – I used peeled and deveined large shrimp for convenience.

Herbs and seasonings – I seasoned the shrimp with paprika, garlic powder, onion powder, parsley, thyme, oregano, and salt.

Barbecue sauce – You need half of the sauce for the shrimp and the other half for drizzling over the bowl.

Grains – Cooked white rice, brown rice, or quinoa are all great options for the base. Craving more flavor? Use cilantro lime rice or coconut rice instead.

Toppings – Keep the toppings fresh to balance those smoky BBQ flavors. I like sliced cucumbers, avocado, and carrots.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Whole30 or Paleo option – Swap the rice for cauliflower rice, leafy greens, or spiralized veggies like zucchini (zoodles) or sweet potato. Also, use a compliant BBQ sauce sweetened with dates or pineapple instead of sugar.
• Instead of shrimp – Make the bowls with diced chicken breasts, salmon bites, or tofu cubes.
• Customize the toppings – Top the bowls with sliced bell peppers, shredded cabbage, a quick homemade coleslaw, chopped cilantro, or fresh lime juice.

How to Make BBQ Shrimp Rice Bowls

Step 1: Cook the rice. Start by cooking your rice if you haven’t already.

Step 2: Season the shrimp. Add the shrimp, herbs, and spices to a large bowl and toss to combine.

Step 3: Sear. Heat the oil in a skillet, then add the shrimp and cook until they’re pink. Remove from the heat and pour the BBQ sauce into the skillet. Stir to coat the shrimp.

Step 4: Assemble. Divide the rice between bowls and top with the BBQ shrimp, cucumbers, carrots, and avocado. Drizzle more BBQ sauce on top and enjoy!

Erin’s Tips and Tricks

• Before you do anything, pat the shrimp dry with paper towels to help the spices stick.
• Don’t overcrowd the shrimp in the pan, or else they’ll steam rather than caramelize.
• You’ll know the shrimp are done cooking when they turn opaque and curl into a “C” shape. They should only take 1 or 2 minutes per side.

Storage

Make Ahead: These loaded shrimp bowls are great for meal prep! I keep the cooked rice, BBQ shrimp, and prepped veggies (except the avocado) in separate containers in the fridge, then assemble them right before serving.

Refrigerator: Store the leftovers in an airtight container in the fridge for 2 to 3 days.

Reheating: To avoid overcooking the shrimp, I microwave the rice in 30-second intervals until it’s warm, then place the BBQ shrimp on top and microwave again for 30 to 45 seconds.

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I love chickpeas so much that I’ve baked them into fudgy chocolate brownies and even turned them into a creamy plant-based “chicken” salad. But when it comes to comfort food, there’s no better place for them than a pot of Pasta e Ceci, or pasta with chickpeas.

Pasta e Ceci isn’t just a chickpea and pasta soup; it’s a thick, stew-like hug in a bowl that smells exactly like a Roman trattoria. To make it, canned chickpeas are combined with a handful of humble yet flavorful Italian ingredients and mashed until the soup is thick and creamy. 

This classic Italian soup has been around for ages, but its magic lies in its simplicity. It’s proof that you don’t need a long grocery list to create a velvety, incredibly rich meal.

Pasta e Ceci Ingredients

Vegetables – The soffrito—a sautéed mix of diced onion, carrots, and celery—really gets the flavor party started. 

Herbs and seasonings – This is Italian comfort food after all, so we need salt, red pepper flakes, and a sprig of rosemary to bring those cozy vibes. If you don’t have fresh rosemary, use 1/2 teaspoon of dried rosemary instead.

Chickpeas – Canned chickpeas are the most convenient option.

Broth – I like this soup with vegetable broth when I want to keep it vegetarian, but chicken broth is just as good. When I want more protein, I’ll make it with my collagen-rich homemade bone broth instead.

Parmesan – I tossed both the shredded parmesan cheese and the leftover parmesan rind into the soup.

Pasta – Short tubular noodles, like ditalini pasta, work best in pasta e ceci. Tubetti, orecchiette, conchigliette, or elbow macaroni are also great options.

This list provides further clarification on a few ingredients. See the recipe card below for the full ingredient list. 

Variations

• Gluten-free option – Use your favorite gluten-free short-cut pasta instead. I recommend boiling gluten-free pasta separately, then adding it to the serving bowls and ladling the soup over top.
• Vegan version – Use vegetable broth and replace the cheese with nutritional yeast or white miso paste. Finish with vegan parm or a drizzle of high-quality EVOO. 
• Add more veggies – Feel free to sauté a diced zucchini, chopped green beans, or sliced mushrooms with the soffritto at the beginning.
• Add meat – Brown a crumbled Italian sausage or pancetta in the pot before you add your vegetables. Or, stir in some shredded chicken at the very end.
• Flavor boosters – Stir in a little Calabrian chili paste for a kick, or finish the soup with fresh lemon juice for brightness.

How to Make Pasta e Ceci

Step 1: Sauté the soffritto. Sauté the onion, carrots, and celery in a large pot until softened. 

Step 2: Bloom the aromatics. Stir in the garlic, tomato paste, salt, and red pepper flakes. Cook until the tomato paste turns rusty brown.

Step 3: Deglaze. Add the rosemary sprig, chickpeas, and 1 cup of the broth, then use a wooden spoon to scrape up any brown bits on the bottom. 

Step 4: Mash the chickpeas. Use a potato masher or a fork to mash some of the chickpeas directly in the pot. 

Step 5: Cook the pasta. Add the remaining broth and parmesan rind to the pot, then heat the soup to a boil. Add the pasta and cook until al dente. 

Step 6: Finish and serve. Take the pot off the heat, discard the rosemary sprig and parmesan rind, and then stir in the shredded parmesan. Adjust the flavors as needed, then ladle the soup into bowls. Serve and enjoy! 

Erin’s Tips and Tricks

• Don’t rush the soffritto, or else the soup will lose its foundation of savory flavors. You’ll know it’s done when the onions are translucent and the carrots have started to sweeten. 
• Take the time to deglaze the pot with broth and loosen any stuck bits on the bottom (called the “fond”) with a wooden spoon. There’s some amazing flavor in those brown bits!
• To avoid mushy pasta, simmer the noodles just until they’re al dente (tender with a slight bite). If you want to save the leftover soup, consider undercooking the pasta by about 2 minutes so it doesn’t overcook when you reheat it later.

Italian Soup FAQs

Storage

Make Ahead: If you’re a meal-prepper, make the soup as normal, but cook the pasta in a separate pot on the stove and store it in its own container. The noodles won’t turn to mush in the broth this way.

Refrigerator: Keep the leftover soup in an airtight container for 3 to 4 days.

Reheating: Add as much soup as you plan to eat to a small saucepan along with a splash of water or broth (the pasta tends to soak up a lot of it as it sits). Heat over medium-low until it’s warmed through. 

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