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!