Picture this: plump, juicy shrimp coated in a flavorful marinade, nestled on a bed of fluffy grains, surrounded by vibrant, crunchy veggies, and drizzled with a zesty dressing. These Shrimp Buddha Bowls are the ultimate balance of freshness, texture, and bold flavors—all in one colorful, satisfying bowl.
Perfect for a quick weeknight dinner, meal prep, or a wholesome lunch, this dish is packed with protein, fiber, and healthy fats. Plus, it’s totally customizable, so you can switch up the ingredients based on what you have on hand. Let’s get into it!
Why You’ll Love Shrimp Buddha Bowls
This recipe is more than just a meal—it’s a flavor-packed experience. Here’s why you’ll love it:
Healthy and Nutritious
Packed with lean protein, fiber-rich grains, and fresh veggies, this bowl is a powerhouse of nutrients.
Quick and Easy
Shrimp cooks in just minutes, making this one of the fastest meals you can whip up.
Customizable
Swap out grains, veggies, or protein to fit your preferences or dietary needs.
Meal Prep Friendly
Make a batch and enjoy delicious, ready-to-go meals throughout the week.
Flavor Explosion
A combination of bold, zesty, and savory flavors keeps every bite exciting.
Ingredients in Shrimp Buddha Bowls
These bowls come together with a handful of fresh and flavorful ingredients:
Shrimp: The star of the dish! Use large, peeled, and deveined shrimp for the best texture.
Grain Base: Quinoa, brown rice, or farro work perfectly to soak up all the delicious flavors.
Veggies: A mix of crunchy and refreshing vegetables like bell peppers, cucumbers, carrots, and cherry tomatoes.
Avocado: Adds creaminess and healthy fats to balance the dish.
Dressing: A zesty combination of lime juice, sesame oil, garlic, and a touch of honey.
Toppings: Fresh cilantro, sesame seeds, or a sprinkle of red pepper flakes for an extra kick.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s build these vibrant Shrimp Buddha Bowls step by step:
Marinate the Shrimp
In a bowl, mix shrimp with lime juice, garlic, soy sauce, and a drizzle of sesame oil. Let it marinate for at least 10 minutes.
Cook the Shrimp
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
Prepare the Base
Cook quinoa, rice, or your preferred grain according to package instructions. Fluff with a fork.
Chop the Veggies
Slice bell peppers, cucumbers, carrots, and cherry tomatoes into bite-sized pieces.
Assemble the Bowls
Divide the grain base into bowls, arrange the cooked shrimp and veggies on top, and add sliced avocado.
Drizzle with Dressing
Mix lime juice, sesame oil, honey, and garlic to create a light, tangy dressing. Drizzle over the bowls.
Finish with Toppings
Garnish with fresh cilantro, sesame seeds, and a sprinkle of red pepper flakes for extra flavor.
Serve and Enjoy!
Dig in immediately or store for later as a meal prep option!
How to Serve Shrimp Buddha Bowls
These bowls are delicious on their own, but here are some ways to enhance them:
- Extra Crunch: Add toasted nuts, seeds, or crispy chickpeas for texture.
- Creamy Addition: A drizzle of tahini, sriracha mayo, or Greek yogurt dressing.
- Spicy Kick: Sprinkle with chili flakes or add a dash of hot sauce.
- Low-Carb Option: Swap grains for cauliflower rice or zucchini noodles.
Additional Tips
To make this recipe even better, keep these tips in mind:
- Use Fresh Shrimp: Fresh or frozen (thawed) shrimp works best. Avoid overcooking to keep them tender.
- Make it Vegan: Replace shrimp with tofu or chickpeas for a plant-based version.
- Double the Dressing: It keeps well in the fridge and can be used for other meals.
- Storage Tips: Store components separately for the freshest meal prep. Assemble when ready to eat.
FAQ Section
Q1: Can I use frozen shrimp?
A1: Yes! Just thaw completely and pat dry before marinating and cooking.
Q2: Can I make this ahead of time?
A2: Absolutely! Prep all components and store them separately. Assemble just before eating.
Q3: How do I store leftovers?
A3: Keep shrimp and dressing separate from the veggies and grains in airtight containers in the fridge for up to 3 days.
Q4: Can I use different grains?
A4: Yes! Brown rice, quinoa, couscous, or even cauliflower rice work well.
Q5: What’s the best way to reheat shrimp?
A5: Gently warm in a skillet over low heat to avoid overcooking.
Q6: Can I use a store-bought dressing?
A6: Definitely! A light sesame ginger dressing or soy-based vinaigrette works great.
Q7: What other protein can I use?
A7: Grilled chicken, salmon, or tofu make great swaps.
Q8: Can I make this spicy?
A8: Yes! Add sriracha, chili flakes, or a pinch of cayenne to the marinade.
Q9: How can I make this more filling?
A9: Add a hard-boiled egg, nuts, or extra avocado for healthy fats and protein.
Q10: Can I pack this for lunch?
A10: Yes! Just keep the dressing separate until ready to eat.
Final Thoughts
These Shrimp Buddha Bowls are fresh, flavorful, and packed with wholesome ingredients. Whether you’re making them for a quick dinner, meal prep, or a light and satisfying lunch, they’re guaranteed to hit the spot. Give them a try, and let me know how you customize yours—enjoy!
Print
Shrimp Buddha Bowls
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
These Shrimp Buddha Bowls are packed with garlicky, naturally sweet, and filling flavors. They’re low-calorie, high-protein, gluten-free, and dairy-free, making them a nutritious meal for lunch or dinner. The perfect balance of roasted vegetables, quinoa, and shrimp for a wholesome, satisfying bowl!
Ingredients
Shrimp:
- 1 lb shrimp, precooked
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
Vegetables:
- 1 large sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 lb asparagus, trimmed
- 1/2 tbsp olive oil
- 1 tsp garlic powder
- 4 cups kale, chopped
- 1 tsp olive oil
- 1 tsp wholegrain mustard
Quinoa:
- 1/2 cup dry quinoa, cooked according to package instructions
- Salt and black pepper to taste
Dressing:
- 1 tbsp wholegrain mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tbsp honey
Instructions
Prepare the Vegetables:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil and 1 tsp garlic powder.
- Spread them on a baking sheet, leaving space for the asparagus later. Bake for 20 minutes.
- In a separate bowl, toss asparagus with ½ tbsp olive oil and 1 tsp garlic powder. Set aside.
- Heat a frying pan over medium heat. Add kale, 1 tsp olive oil, and 1 tsp wholegrain mustard.
- Sauté for 3-5 minutes, stirring constantly. Remove from heat and set aside.
- After the sweet potatoes have roasted for 20 minutes, remove the baking sheet and add the asparagus.
- Bake for another 15 minutes until all veggies are tender.
Prepare the Shrimp:
- Heat 1 tsp olive oil in a pan over medium heat.
- Add precooked shrimp, garlic powder, and paprika. Sauté for 2-3 minutes until heated through.
Assemble the Buddha Bowls:
- Divide cooked quinoa evenly among 4 bowls.
- Add roasted sweet potatoes, asparagus, sautéed kale, and shrimp to each bowl.
- In a small bowl, whisk together mustard, apple cider vinegar, olive oil, and honey to make the dressing.
- Drizzle the dressing over the bowls before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 323
- Sugar: 6g
- Sodium: 480mg
- Fat: 12 g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 190mg