It was one of those evenings where the sun began to dip low in the San Diego sky, casting a golden glow through our kitchen window. I had just rescued a bowl of flour from Camila’s tiny hands, and Mateo was dramatically reporting how the parrot outside our window was stealing all the attention. Meanwhile, Luis, my loving husband and chief taste tester, was scouring the fridge for inspiration. That’s when I thought of our latest family favorite, the Garlic Herb Shrimp Bowl with Veggies & Rice. It’s a simple, heartwarming dish that feels like a hug in a bowl and brings everyone together after a long, love-filled day.
Why It Works
Let me tell you why this one’s always a hit in my house: first, it’s incredibly quick to make, which is a lifesaver when the kids are demanding dinner right now! Second, the flavors of garlic and herbs bring the shrimp to life, while the fresh veggies add that perfect crunch and color to our plates. Lastly, it’s a meal that allows for creativity; we can switch up the veggies based on what’s in season or what’s hiding at the bottom of the fridge.
Ingredients List
1 lb shrimp (peeled and deveined)
4 cloves garlic (minced)
2 tbsp olive oil
1 tbsp dried oregano
1 tbsp dried parsley
1 tsp salt
1/2 tsp black pepper
2 cups broccoli florets (steamed)
1 bell pepper (sliced, any color)
1 cup carrots (sliced)
2 cups cooked rice (white or brown)
Ingredient Swaps
One of the best parts about the Garlic Herb Shrimp Bowl with Veggies & Rice is how flexible it is! If your kids aren’t fans of broccoli, swap it out for green beans or snap peas. I’ve used zucchini in place of bell peppers when they were on sale, and it was a hit! You can also easily substitute the rice with quinoa or couscous if you’re in the mood for something different. Just be sure to adjust the cooking time as needed.
How to Make Garlic Herb Shrimp Bowl with Veggies & Rice
Step 1: Heat the Oil
Start by heating olive oil in a skillet over medium heat. The moment you add the oil to the pan, the kitchen will smell inviting, capturing everyone’s attention.
Step 2: Sauté the Garlic
Add the minced garlic and sauté it for about 1 minute until it becomes fragrant. This is the magical moment when the aroma fills the kitchen, and I can always count on Mateo peeking in, asking if dinner is ready.
Step 3: Cook the Shrimp
Now it’s time for the star of the show! Toss in the shrimp, dried oregano, dried parsley, salt, and pepper. Cook until the shrimp turn a lovely pink, which takes about 3-5 minutes. Watching the shrimp transform is always a fun moment for the kidos, especially when Camila tries to guess the color.
Step 4: Steam the Veggies
While the shrimp cooks, I usually get another pot or pan ready to steam the broccoli florets and carrots until tender. It’s so colorful and makes dinner feel extra special.
Step 5: Assemble the Bowls
Combine the cooked rice into bowls, and top them with the shrimp and gently steamed veggies. You’ve done it! This is when I love to involve the kids; they enjoy picking their desired toppings and arranging everything just so.
Step 6: Serve Immediately
There’s something absolutely joyous about serving this meal right away. I often garnish our bowls with a sprinkle of additional herbs or a drizzle of extra virgin olive oil to make it even more appealing. Plus, Mateo always asks for seconds!
Common Mistakes to Avoid
When whipping up the Garlic Herb Shrimp Bowl with Veggies & Rice, here are a few tips to keep everything running smoothly:
First, avoid overcooking the shrimp. When the shrimp are pink and opaque, pull them from the heat. They can become rubbery quickly!
Second, be careful not to overcrowd the skillet with shrimp; it’s tempting, but give them enough room to cook evenly.
Lastly, always taste as you go! Adjusting seasoning to your family’s preferences can transform the dish from good to great.
Storage & Reheating
Storing leftovers is super simple! You can keep your Garlic Herb Shrimp Bowl with Veggies & Rice in an airtight container in the fridge for up to three days. For best results, reheat gently in the microwave until warmed through but avoid overheating. I find adding a splash of water keeps everything from drying out. If you want to store them longer, these bowls freeze well too! Just be sure to store the shrimp and rice separately from the veggies for optimal texture.
Samantha Shares
There was a time when I completely forgot to buy shrimp before I planned to make this recipe. In a moment of desperation, I subbed in some leftover grilled chicken we had from a few days ago. To my surprise, it turned out fantastic! Since then, I’ve embraced the idea that making the Garlic Herb Shrimp Bowl with Veggies & Rice can adapt to whatever proteins or veggies you have on hand. Cooking is all about creating joyful moments with what you’ve got!
FAQs
What can I serve with Garlic Herb Shrimp Bowl with Veggies & Rice?
You can serve this dish alongside a simple green salad or some crusty bread to soak up the amazing juices.
Can I meal prep Shrimp Meal Prep Bowls for the week?
Absolutely! These bowls are wonderful for meal prep. Just store the components separately to maintain freshness throughout the week, and assemble them when you’re ready to eat.
How long does it take to make the Garlic Herb Shrimp Bowl?
From start to finish, expect to spend about 25 minutes preparing this delicious dinner, making it perfect for busy weeknights.
Is this dish suitable for kids?
Yes! It’s healthy, colorful, and flavorful, making it fun for kids to help with. Even self-proclaimed picky eaters in my house have enjoyed this!
What vegetables can I use in this recipe?
Feel free to be creative! You can use bell peppers, zucchini, snap peas, or even spinach. Just make sure the veggies are cooked to your family’s liking.
If you give this recipe a try, I’d love to see your take! Leave a comment below or tag @YummyCrafter on Pinterest. Let’s bake joy together!
Garlic Herb Shrimp Bowl with Veggies & Rice
Equipment
- Skillet
- Rice Cooker
Ingredients
Shrimp & Seasoning
- 1 lb shrimp peeled and deveined
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables
- 2 cups broccoli florets steamed
- 1 bell pepper sliced any color
- 1 cup carrots sliced
Rice
- 2 cups cooked rice white or brown
Instructions
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Add shrimp, oregano, parsley, salt, and pepper. Cook until shrimp turn pink, about 3-5 minutes.
- In another pot or pan, steam the broccoli and carrots until tender.
- Combine cooked rice in bowls, top with shrimp and veggies. Serve immediately.
