The concept of the ‘rice bowl’ in restaurants, referring to a bowl of rice topped with various ingredients, is not attributed to a single individual or restaurant. It’s a concept with deep historical roots and although it’s hard to say exactly where and when rice bowls first appeared, it’s widely believed that they originated in Japan and made their way through Korea, China, and later other parts of Asia.
These dishes, featuring rice topped with ingredients, have been enjoyed for centuries. The modern ‘bowl’ trend, however, has been influenced by various culinary traditions and the increasing popularity of customizable and convenient meal options.
A rice bowl marries simplicity with versatility, a celebration of flavor and creativity. Rice bowls can be as straightforward or as elaborate as one chooses to make them. The ingredients are usually cooked and seasoned, providing a balanced and flavorful meal.
This shrimp bowl is quick and easy to prepare, making it an ideal choice for a busy weeknight dinner or a hearty, nourishing lunch. The shrimp is marinated in Mexican spices and fresh lime juice, then cooked and served with rice and fresh veggies. Brion & I just love this meal!
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- 1 Tbsp Olive OR Avocado oil
- 1 Tbsp lime juice (about 1 large lime)
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp EACH salt & pepper
- 1 Tbsp fresh cilantro, chopped
- 300 gm WILD, peeled & deveined large shrimp
- 1/4 cup olive oil
- 1/3 cup apple cider vinegar
- 2 Tbsp sugar OR to taste
- 1 tsp old fashioned grainy Dijon mustard or regular Dijon
- 1 Tbsp lime juice OR to taste
- salt & pepper to taste
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
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- Start by marinating shrimp. Add the oil, lime juice, spices & cilantro to a medium bowl. Pat shrimp dry, then add them to the marinade & toss to fully coat. Cover & marinate in the fridge for 15 minutes.
- In a small blender, whisk all dressing ingredients together until creamy. Set aside.
- Cook rice according to package directions & divide between 2 serving bowls.
- In a microwave steam dish, cook shucked corn ear for 7 minutes. If you wish, at this point, heat 1 Tbsp of olive oil in a saucepan & sauté corn cob for a few minutes until golden on all sides. Allow corn to cool & then cut corn off the cob. This step is purely up to you.
- Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
- To cook shrimp, heat a medium skillet over medium-high heat (no oil needed). When it's hot, add the shrimp to the skillet in an even layer & cook for 2-3 minutes on one side, flip & cook for another 2-3 minutes on the other side. The shrimp will turn an opaque & pink color when its done. Remove the shrimp from the heat & stir to fully coat it in any sauces that are in the pan.
- Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.
• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.