Ingredient: Olive OR Avocado oil

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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Shrimp Rice Bowl

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Course

Main Dish

Cuisine

Canadian

Keyword

shrimp rice bowl

Servings

MetricUS Imperial

Ingredients

Shrimp Marinade

• 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

Other Ingredients

• 3/4 cup uncooked Calrose rice
• 1 ear of corn, cooked & cut off cob
• 1/2 cup red onion, diced small
• 2 green onions, sliced
• 12 black olives, sliced (optional)
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• 60 gm extra old white cheddar cheese, grated, optional

Dressing

• 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

Course Main Dish Cuisine Canadian Keyword shrimp rice bowl Servings MetricUS Imperial Ingredients Shrimp Marinade 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 Other Ingredients 3/4 cup uncooked Calrose rice 1 ear of corn, cooked & cut off cob 1/2 cup red onion, diced small 2 green onions, sliced 12 black olives, sliced (optional) 1 cup cherry tomatoes, halved 1 large avocado, sliced 60 gm extra old white cheddar cheese, grated, optional Dressing 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

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Shrimp Marinade

1. 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.

Dressing

1. In a small blender, whisk all dressing ingredients together until creamy. Set aside.

Other Ingredients

1. Cook rice according to package directions & divide between 2 serving bowls.
2. 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.
3. Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
4. 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.

Assemble Bowls

1. Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.

Recipe Notes

• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.