top of page

shrimp & veggie bowl

Simple & Easy Shrimp Bowl

This is perfect for cooking in bulk and having for a few nights, leftovers - whoo!!


- 1 lb shrimp

- 2 cups white (or brown) rice

- 1 lb brussel sprouts

- 1 lb okra

- 1 tbsp avocado oil

- 1 tsp black pepper

- 1 tsp chile flakes (Mother-In-Law's Chile Flakes are my fav!)


First, preheat the oven to 450.

Wash shrimp/veggies and cut veggies - you can cut however you prefer in halves, thirds, etc. (For my brussel sprouts, I usually like to do thirds. For okra, I usually cut in 1/2 - 3/4 inch pieces.)

Season both the shrimp and veggies with avocado oil, black pepper, and chile flakes.

Let shrimp marinate while you transfer your veggies to a sheet pan and place into the oven.

Roast veggies for ~20 minutes (toss at 10 min).

Add shrimp to sheet pan and bake for another 8 minutes.

[OPTIONAL] Shrimp (Stove Top): Toss shrimp on stove top (cooking on each side for 2-3 minutes, only flipping once).

[OPTIONAL] Rice (From Scratch): Bring water to a boil in a medium saucepan. Add rice then bring to low simmer. Cook for 20 minutes - until water is complete absorbed.

Assemble your bowls! Evenly distribute rice as base then top with shrimp and veggies! Enjoy!

bottom of page