Easy Healthy Shrimp And Vegetable Bowl

Name: Easy Healthy Shrimp And Vegetable Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 pound shrimp, peeled and deveined; 1 cup bell peppers, sliced; 1 cup broccoli florets; 1 cup snap peas; 2 tablespoons olive oil; 2 tablespoons soy sauce; 1 teaspoon garlic, minced; Salt and pepper to taste; Cooked rice or quinoa, for serving

Highlighted under: Healthy Home Cooking

I love preparing meals that are quick, healthy, and bursting with flavor, and the Easy Healthy Shrimp And Vegetable Bowl fits that description perfectly! This dish combines tender shrimp with an array of vibrant vegetables, seasoned to perfection. Not only does it come together in just 30 minutes, but it also delivers a nourishing punch. I enjoy making this bowl on busy weeknights, knowing it’s packed with nutrients and tastes amazing. It’s a fantastic way to incorporate more seafood and greens into my diet.

Created by

Holly James

Last updated on 2026-02-23T23:01:38.473Z

When I first tried making a shrimp and vegetable bowl, I was amazed by how simple yet delicious it could be. I tossed together fresh shrimp with colorful veggies like bell peppers, broccoli, and snap peas, all sautéed in a light sauce. It turned out to be not just healthy but also incredibly satisfying, and I found myself craving it often.

One tip I discovered is to use a variety of vegetables and cook them just until tender-crisp. This way, they retain their vibrant colors and nutrients, making the dish visually appealing and healthy. Plus, swapping out your favorite seasonal vegetables keeps the recipe exciting and new every time.

Why You'll Love This Recipe
Quick and easy to prepare, perfect for weeknight dinners
Packed with protein and essential vitamins from the vegetables
Customizable with your favorite ingredients and sauces

Choosing the Right Shrimp

When it comes to shrimp, freshness is key. Look for shrimp that are firm to the touch, with a pleasant, briny scent. Large or extra-large shrimp work best for this bowl, as they provide a satisfying bite. You can use fresh or frozen shrimp; if opting for the latter, ensure you thaw them overnight in the fridge or under cold running water for quick defrosting. Remember to pat them dry before cooking to achieve the desired sear.

If you're looking to customize this dish further, consider using shrimp with shells for added flavor. Simply cook them with the shells on, and once you’re done, peel them off before tossing them back with the vegetables. This technique enhances the overall taste, giving the bowl a deeper seafood essence. Plus, the effort is minimal since the shells come off easily after cooking!

Vegetable Variations

While the recipe calls for bell peppers, broccoli, and snap peas, feel free to switch things up based on what you have on hand or your preferences. Zucchini, asparagus, or even carrots are delicious alternatives that can add different textures and colors to your bowl. The key is to ensure that all vegetables are cut to similar sizes to promote even cooking. Aim for vibrant colors, as they not only make the dish visually appealing but also indicate a variety of nutrients.

To maintain a crunch in your vegetables, avoid overcooking them. Aim for a tender-crisp texture, which typically means cooking them for about 5-6 minutes on medium-high heat. This preserves their bright colors and nutritional properties, ensuring you’re getting the most out of your greens. A splash of lemon juice at the end can brighten the flavor profile significantly, making the vegetables pop!

Serving Suggestions

This shrimp and vegetable bowl is versatile and can be served in various ways to suit your dining style. For a hearty meal, serve it over fluffy jasmine rice or nutty quinoa, both of which provide a great base and catch the savory soy sauce. If you're looking for a low-carb option, consider substituting cauliflower rice for a lighter take while still feeling satisfied.

For an extra flavor boost, drizzle a bit of sriracha or your preferred hot sauce over the bowl for some heat. You can also garnish with sesame seeds, chopped green onions, or fresh herbs like cilantro or parsley to elevate the presentation and taste. Don’t hesitate to make it a meal-prep option by assembling the components in portioned containers for easy grab-and-go lunches or dinners throughout the week!

Ingredients

For the Bowl

1 pound shrimp, peeled and deveined
1 cup bell peppers, sliced
1 cup broccoli florets
1 cup snap peas
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon garlic, minced
Salt and pepper to taste
Cooked rice or quinoa, for serving

Instructions

Sauté the Shrimp

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and season with salt, pepper, and minced garlic. Cook for 3-4 minutes until the shrimp turn pink, then remove and set aside.

Cook the Vegetables

In the same skillet, add the remaining olive oil and the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5-6 minutes, or until the vegetables are tender-crisp.

Combine and Serve

Return the shrimp to the skillet, add soy sauce, and stir to combine. Cook for another 2 minutes to heat through. Serve over cooked rice or quinoa and enjoy!

Pro Tips

Feel free to experiment with different sauces or vegetables to customize your bowl. Adding a sprinkle of sesame seeds or chopped fresh herbs can enhance the flavors even further.

Storage and Reheating Tips

If you have leftovers, this dish stores well in an airtight container in the refrigerator for up to three days. When reheating, do so gently in a skillet over low-medium heat to prevent the shrimp from becoming rubbery. Add a splash of water or soy sauce to revive the flavors and moisture without drying it out, heating just until warmed through.

While reheating may slightly soften the vegetables, they will still retain their flavor. If desired, consider serving the reheated bowl atop freshly cooked rice or quinoa to rejuvenate the entire dish. For those looking to enjoy the meal later, freezing is an option; however, I recommend freezing the shrimp separately as they tend to lose texture when thawed.

Make-Ahead Ideas

To save time on busy nights, you can prep the shrimp and chop the vegetables a day in advance. Store them separately in airtight containers in the fridge. This way, all you need to do is sauté everything together when you’re ready for dinner, reducing your cooking time significantly. If using frozen shrimp, remember to account for the time to thaw in your meal prep.

Another make-ahead tip is to cook a larger batch of rice or quinoa and store it in the fridge. Portion it out for each serving when it's time to eat, ensuring it’s reheated until hot. This not only keeps your meal prep efficient but also allows you to enjoy this dish on multiple occasions without the hassle of any last-minute prep.

Troubleshooting Common Issues

If your shrimp turn out rubbery, this usually indicates they were overcooked. Keep an eye on the color—once they turn pink, they’re done! It’s best to cook shrimp for no longer than 4 minutes on medium heat; this helps ensure they stay juicy and tender. If you’re unsure, remove them from the heat as soon as they start turning opaque and pink, as they will continue to cook slightly from residual heat.

For the vegetables, if they become mushy, this often results from cooking at too high of a temperature or for too long. Stick to medium-high heat for better control while stir-frying. Stir frequently, and taste as you go to achieve that perfect crunch. Remember that fresh vegetables should maintain some bite for the best texture in your bowl.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely before cooking.

→ What other vegetables can I add?

You can swap or add vegetables like zucchini, carrots, or asparagus based on your preference.

→ How can I make it spicier?

Consider adding red pepper flakes or a drizzle of sriracha to bring a kick to the dish.

→ Is this dish gluten-free?

Yes, just ensure you use gluten-free soy sauce or tamari.