Easy Healthy Shrimp And Vegetable Bowl

Name: Easy Healthy Shrimp And Vegetable Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 lb shrimp, peeled and deveined; 1 cup broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas; 2 cloves garlic, minced; 2 tablespoons olive oil; 2 tablespoons soy sauce; Salt and pepper to taste; 1 tablespoon sesame seeds (optional)

Highlighted under: Natural Healthy Meals Inspiration

I love making this Easy Healthy Shrimp and Vegetable Bowl when I'm short on time but still want something nutritious and delicious. The combination of fresh shrimp and colorful veggies not only looks inviting but also packs a punch of flavor. It's a recipe that allows me to indulge in a wholesome meal without any fuss. Plus, it’s versatile — you can change up the vegetables based on what's in season. I often throw in whatever I have left in the fridge, and it always turns out fantastic!

Created by

Bryony Wells

Last updated on 2026-02-24T07:52:48.608Z

When I first attempted this Easy Healthy Shrimp and Vegetable Bowl, I was amazed at how quickly it came together. The key is to have all your ingredients prepped before you start cooking, which helps maintain the vibrant colors and crisp textures of the vegetables. I’ve learned that a splash of soy sauce right at the end elevates the dish beautifully, enhancing all the flavors without overwhelming the freshness.

On busy weeknights, this bowl has become my go-to meal. I particularly love using seasonal vegetables like bell peppers and snap peas, as they add a nice crunch. I ensure the shrimp is cooked just until pink for that perfect tender bite. Pair it with quinoa or brown rice for a complete meal!

Why You'll Love This Recipe
Packed with protein and vitamins from fresh vegetables
Quick and effortless to prepare, making weeknight dinners a breeze
Easily customizable based on your favorite ingredients

Ingredient Insights

The choice of shrimp is crucial in this dish, as it serves as the primary protein. I recommend using fresh or high-quality frozen shrimp to ensure a sweeter, firmer texture. If you opt for frozen shrimp, allow it to thaw in the refrigerator overnight for the best results. Additionally, consider experimenting with different types of shrimp, like tiger or jumbo shrimp, for varied flavors and textures.

Incorporating a colorful mix of vegetables not only enhances visual appeal but also boosts the nutritional value of the bowl. Broccoli adds crunch and contains beneficial compounds such as sulforaphane. Meanwhile, red bell pepper contributes sweetness and is an excellent source of vitamin C. Snap peas are a great choice for balance; their bright green color and crispness provide a refreshing contrast to the shrimp. Feel free to substitute seasonal vegetables like asparagus or zucchini based on what’s available.

Cooking Techniques

One key to perfecting your shrimp lies in the cooking time. When sautéing, keep an eye on the shrimp as they start to curl and turn opaque; this usually takes about 2-3 minutes per side. Overcooking can lead to rubbery shrimp, so if they’re turning pink and firm, take them off the heat sooner. The goal is to create a tender bite that complements the crisp vegetables.

Stir-frying the vegetables after the shrimp is a technique that allows for optimal retaining of their texture and nutrients. Aim for a high heat setting to get a good sear on the veggies. This method should only take around 5-6 minutes, ensuring they stay vibrant and slightly crunchy. Use a wooden spatula to toss frequently to prevent burning; watch for a slight char to develop as the flavors intensify.

Serving Suggestions

This Easy Healthy Shrimp and Vegetable Bowl is fantastic served over quinoa or brown rice, but you can also get creative. Consider using cauliflower rice or a bed of mixed greens for a low-carb option. Each base brings its own unique flavor, and experimenting with different grains can keep mealtime exciting. A drizzle of your favorite sauce, such as teriyaki or sriracha, can elevate the dish even further.

To make this meal a bit heartier, you might add some roasted nuts or seeds on top. Toasted almonds or cashews not only provide a nice crunch but also a boost of healthy fats. Leftovers can be stored in an airtight container in the fridge for up to three days. If reheating, do so gently in a skillet over medium heat to maintain the shrimp's tenderness.

Ingredients

For the Shrimp and Vegetables

1 lb shrimp, peeled and deveined
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snap peas
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons soy sauce
Salt and pepper to taste
1 tablespoon sesame seeds (optional)

Instructions

Cooking Instructions

Prepare the Ingredients

Start by washing all your vegetables. Peel and devein the shrimp if not already done. Set everything aside.

Sauté the Shrimp

In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the shrimp, cooking until they turn pink, about 2-3 minutes per side.

Add the Vegetables

Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry for another 5-6 minutes until the vegetables are tender yet crunchy.

Season and Serve

Pour in the soy sauce, and season with salt and pepper to taste. Stir well to combine everything. Serve warm over quinoa or brown rice and sprinkle with sesame seeds if desired.

Pro Tips

To make this dish even quicker, use pre-cooked shrimp from the grocery store. You can also experiment with different vegetables based on your preference or seasonal availability.

Make-Ahead and Storage Tips

If you're prepping in advance, consider marinating the shrimp in a mix of soy sauce, garlic, and olive oil for about 15-30 minutes before cooking. This not only enhances the flavor but also tenderizes the shrimp, making them juicier when cooked. Store the marinated shrimp in the refrigerator until you're ready to cook, but be mindful not to exceed the marinating time as the shrimp can become overly soft.

With regard to storage, always let your dish cool completely before sealing it in an airtight container. This prevents condensation, which can make the vegetables soggy. If you plan to freeze your bowl, I recommend keeping the sauce separate from the shrimp and vegetables, as freezing can alter the texture of the sauce and cause it to separate when thawed.

Variations to Explore

This recipe is incredibly versatile, allowing you to switch out the protein for alternatives based on your preferences. For a plant-based version, replace shrimp with chickpeas or tofu; both offer excellent protein sources while absorbing the flavors of the dish beautifully. If you still want a seafood option, try imitation crab or scallops as an interesting variation.

Another fun twist is to experiment with different flavor profiles. Instead of soy sauce, try a coconut aminos for a gluten-free option, or add lime juice and cilantro for a zesty touch. The beauty of this Easy Healthy Shrimp and Vegetable Bowl is that it lends itself well to various cuisines – from Thai to Mexican – so don’t hesitate to let your creativity shine!

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, just make sure to thaw them completely before cooking.

→ What other vegetables can I add?

Feel free to substitute with zucchini, carrots, or any leafy greens that you enjoy.

→ Can I prepare this dish in advance?

While it's best fresh, you can prepare the vegetables ahead of time and cook the shrimp just before serving.

→ What can I serve this with?

This bowl is delicious with quinoa, brown rice, or even cauliflower rice for a low-carb option.