Garlic Butter Shrimp Rice Bowl
417 calories of fresh, flavorful, nutrient-packed deliciousness
Your total comes to $17.36.
You just bought a “protein plate” from a place with a healthy name since it’s the weekend and you don’t feel like cooking today.
You open the container. It doesn’t look as good as the picture, nor does it have as much protein as you expected.
This prompts you to double-check your receipt, and then the nutrition facts online, only to confirm that your order is correct but somehow a whopping 800 calories with 31g of protein.
Frustrated, you realize the best way to make this meal fit into your diet is to skip the fatty dressing and maybe a special crispy topping that made you order it in the first place.
This is the reality of ordering healthy takeout.
Whether it be protein plates, rice bowls, power bowls, or acai bowls, there’s a common pattern. They lure you in with buzzwords like “superfood” and “protein-packed”, but the nutrition facts don’t lie.
If the total calories are much greater than 10x the protein amount, it’s probably not the best choice if you’re trying to prioritize protein.
That being said, these options aren’t all bad. They’re usually better than fast food or processed snacks, and I think the concept of mixing a variety of fresh ingredients, toppings, and flavors is great, but the execution is the problem.
The end result is usually low protein, high calories, and high cost.
As always, we’re not going to write off the concept because of that, but rather make it better, starting with this Garlic Shrimp bowl.
Layered over a bed of forbidden rice, you’ll be enjoying some buttery shrimp with roasted mushroom & carrots, seasoned broccoli, tomato-cucumber salad, and a creamy sauce.
All with 42g protein and under 420 calories.
It’s a rice bowl that helps you hit your protein goal first before your calorie goal.
So, if you’re tired of overpriced protein plates and need a healthy option that’s a 10/10 in both the delicious and nutritious department, this recipe is for you.
Let’s get cooking!
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Recipe Notes:
Save additional time by roasting the broccoli with the carrots and mushrooms in the oven.
Feel free to use white rice or brown rice if you can’t find forbidden rice.
Cook the rice in bone broth instead of water for an additional flavor boost.
After making the tomato-cucumber mix, drain any excess liquid to keep it fresher for longer in the fridge.
If you plan on reheating the shrimp later, cook it slightly less than usual to prevent overcooking.
Garlic Butter Shrimp Rice Bowl
42G Protein Per Plate | 417 Calories | 50-60 Minutes | 6 Servings
Ingredient List
3 lbs shrimp, peeled & deveined
6 cups cooked forbidden rice or jasmine rice (2 cups uncooked)
24 oz carrot chips
18 oz steam-in-bag broccoli florets
20 oz sweet corn
12 oz baby bella mushrooms, sliced
2 tbsp ghee
1 tbsp olive oil
3 tsp garlic powder
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp liquid smoke (optional)
Lemon juice
Avocado oil spray
Tomato-cucumber mix
3 vine tomatoes, diced
1 long cucumber, diced
1/4 red onion, diced
1 tbsp rice vinegar
1 tsp Italian seasoning
1/2 tsp salt
Cilantro-lime sauce
1 1/2 cups non-fat Greek yogurt
1/2 cup light mayo
1/2 cup cilantro, chopped
4 tbsp lime juice
1/2 tsp salt
Cooking Instructions
Preheat the oven to 400°F. Remove the shrimp from the fridge and let it come up to room temperature.
Spread the carrot chips and sliced mushrooms across a baking sheet. Spray with avocado oil and season with salt & pepper. Roast for 25-30 minutes until tender. Start cooking your rice according to package directions once the veggies are in the oven.
While those are cooking, melt the ghee in the microwave then mix with olive oil, garlic powder, smoked paprika, black pepper, liquid smoke, and 1 1/2 tsp salt. Add the shrimp to a large container and cover with the marinade. Set aside.
Prepare the salad by dicing and mixing all the ingredients under the tomato-cucumber mix. Set aside.
Blend all the ingredients for the cilantro-lime sauce until smooth. Set aside.
Steam the broccoli in their bags. Season with 1 tsp olive oil, 1 tsp garlic powder, and 1/4 tsp salt then mix. Steam the sweet corn according to package directions shortly after.
Remove the roasted carrots and mushrooms then preheat the oven broiler. Add the shrimp to a baking sheet and broil on the second rack from the top for 5-6 minutes or until opaque.
Remove the shrimp and toss them in the residual juices on the baking sheet. Squeeze lemon juice over them. Plate 3/4 cup of rice, 6 oz of shrimp, a serving of each of the veggies, and top with the cilantro lime sauce. Enjoy!
Great having you here again! Let me know if you try the shrimp bowl. I’d love to hear how it turns out. Until next time!
Eat Well,
Marcus Matkins