I still remember the first night I made this Garlic Herb Shrimp Bowl with Veggies & Rice. My husband came home late, the kids were hangry, and I had no dinner plan just a bag of shrimp, some veggies, and leftover rice. I threw everything into a skillet with garlic and herbs, hoping for the best. Not only did it work, it became a total weeknight dinner lifesaver.
Since then, this dish has become a staple in our home. It’s everything I love in one bowl: fresh, simple, nourishing, and full of flavor. And the best part? It comes together in 25 minutes flat. No stress, no complicated steps just real ingredients and lots of love.
So grab your skillet and let’s make dinner magic with this easy, healthy shrimp and rice bowl that’s just as great for meal prep as it is for last-minute meals.
Why This Garlic Herb Shrimp Bowl Will Become Your Family’s Favorite
There’s something about garlic and herbs sizzling in olive oil that just smells like home. Add juicy shrimp, steamed veggies, and fluffy rice, and you’ve got a dinner that checks every box:
- Quick to cook (we’re talking 25 minutes, tops!)
- Nutritious and colorful (hello, broccoli and bell peppers!)
- Packed with protein and fiber
- Kid-approved and picky-eater friendly
- Perfect for meal prep or busy nights
And let’s be honest who doesn’t love a cozy bowl you can eat on the couch in your comfiest sweatpants?
The 5 Ingredients You Can’t Skip
Here’s everything you need for this shrimp bowl recipe plus my go-to tips to make it extra special.
Shrimp & Seasoning
- 1 lb shrimp, peeled and deveined – I like using medium-size shrimp, and I always buy them raw so they soak up the flavors better.
- 4 cloves garlic, minced – Fresh is best! It brings that irresistible aroma.
- 2 tbsp olive oil – I use extra virgin, but you can sub with avocado oil.
- 1 tbsp dried oregano + 1 tbsp dried parsley – Don’t skip the parsley it gives that fresh, earthy kick.
- 1 tsp salt + 1/2 tsp black pepper – I go light on the salt if I’m cooking for the kids.
Vegetables
- 2 cups broccoli florets, steamed – Steam just until tender, not mushy.
- 1 bell pepper, sliced (any color) – Red adds sweetness, green gives crunch.
- 1 cup carrots, sliced – I use a mandoline to keep them uniform and quick to cook.
Rice
- 2 cups cooked rice (white or brown) – Brown rice adds nuttiness and more fiber, but jasmine rice makes it feel fancier. Either works great.
Anna’s Tip: If I have leftover rice from the night before, I’ll warm it with a splash of broth and a pinch of garlic powder. It revives beautifully!
Step-by-Step: How to Make Garlic Herb Shrimp Bowl with Veggies & Rice
You don’t need to be a chef to make this bowl just a good pan and a little heart.
Step 1: Sauté the garlic.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute, just until it’s fragrant (don’t let it burn it turns bitter fast!).
Step 2: Cook the shrimp.
Add the shrimp to the pan along with oregano, parsley, salt, and pepper. Stir to coat, then cook for 3 to 5 minutes, or until the shrimp are pink and slightly curled. Set aside once they’re cooked don’t overcook them or they’ll turn rubbery!
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Step 3: Steam the veggies.
While the shrimp is cooking, steam the broccoli and carrots in a separate pot or microwave steamer. I like mine tender-crisp with a little bite left. Sauté the bell pepper for a minute or two if you like it softer.
Step 4: Assemble your bowl.
Scoop the cooked rice into bowls. Top with shrimp, then pile on the veggies. If you’ve got fresh herbs on hand, a sprinkle of chopped parsley on top is the perfect finishing touch.
Anna’s Shortcut: No time to steam? Toss the veggies into the skillet after removing the shrimp, add a splash of water, cover, and let them steam right there!
How to Make It Your Own
This shrimp and veggie rice bowl is endlessly customizable. You can switch up the veggies based on what’s in season or what your family loves.
Some of our favorites:
- Zucchini ribbons in the summer
- Roasted butternut squash in the fall
- Snap peas or edamame for a little crunch
- A squeeze of lemon or a drizzle of tahini sauce for extra flavor
You can even swap the shrimp for chicken, tofu, or salmon if you’re mixing things up for the week.
A Family Tradition with a Healthy Twist
In our family, “bowl nights” have become a thing. Everyone builds their own, and we always end up laughing around the table, comparing creations. It’s a fun way to get kids involved in the kitchen, and they actually eat their veggies (no bribes needed!).
And honestly? That’s what cooking means to me. It’s not just food it’s connection. It’s memories in the making. That’s why I love sharing these kinds of simple shrimp bowls with rice and vegetables they’re delicious, easy, and straight from the heart.
FAQ
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.
More recipe ideas: Why These Garlic Butter Steak Lightning Noodles Are Always on My Table
Let’s Stay in the Kitchen Together
If there’s one thing I’ve learned over the years of cooking for my family, it’s this: the best meals aren’t always the fanciest or the most complex they’re the ones that bring people together. This Garlic Herb Shrimp Bowl with Veggies & Rice has done just that in our home. It started out as a last-minute experiment, something I threw together out of necessity, but it turned into a dinner we genuinely look forward to.
I think that’s the magic of meals like this. They’re simple, approachable, and easy enough to whip up even when you’re tired and the sink’s already full of dishes. But they also have that wow factor thanks to those garlicky shrimp and the colorful, tender-crisp veggies piled on soft, warm rice. It’s comforting, nourishing, and a little fancy without even trying. A bowl of this in your lap feels like a reward at the end of a long day.
And if you’ve ever wondered whether your picky eaters will go for something like this, I promise you you’re not alone. My youngest used to swear up and down that he didn’t like broccoli. But when it’s tucked into this bowl with juicy shrimp and lightly seasoned rice? He eats every bite. And when that happens, it’s hard not to feel a tiny bit victorious.
That’s why I keep sharing recipes like these. Because I know you’re just like me you want dinners that are healthy but still taste amazing, that fit into your week without making you lose your mind, and that give your family something to gather around. This shrimp bowl with veggies and rice checks every one of those boxes. It’s perfect for busy weeknights, easy to customize, and great for meal prep if you like planning ahead.
And while I love cooking, I get that not everyone has hours to spend in the kitchen. That’s why this meal matters it’s proof that you don’t need to spend a fortune or follow complicated steps to create something really satisfying. Just a few pantry staples, some fresh veggies, and good shrimp and boom, dinner is done.
If you’re a meal prep lover, you can make a big batch and divide it into containers for the week. Just store the rice, shrimp, and veggies separately, and reheat as needed. That way, everything stays fresh, and you get that just-cooked flavor every time. (Trust me, soggy shrimp is never fun.) It’s a smart, stress-free way to eat well all week long.
One of my favorite things about this recipe is how flexible it is. Not a fan of shrimp? Swap in grilled chicken or sautéed tofu. Got extra zucchini from your garden? Throw it in. Want to try quinoa instead of rice? Go for it. This dish is meant to work for you, not the other way around. That’s how I cook based on what’s in the fridge and what sounds good in the moment.
So if you’re new here, or if you’ve been cooking with me for a while, thank you. Thank you for being part of this cozy little food-loving corner of the internet. It means the world to know you’re making these recipes in your own kitchens, with your own special twists. Cooking doesn’t have to be perfect it just has to be real. And if this garlic herb shrimp bowl becomes a regular part of your rotation, well, that just makes my heart happy.
If you try this recipe or even if you just feel inspired to make something similar tag me! I seriously love seeing your creations. Every photo, every comment, every “my family loved this!” makes my day.
So until next time, whether you’re making this shrimp and veggie rice bowl on a quiet Tuesday night or batch-cooking it for a week’s worth of lunches, I hope it brings a little more ease (and a whole lot of flavor) to your table.
Keep cooking with love,
– Anna
Garlic Herb Shrimp Bowl with Veggies & Rice
Equipment
- Large Skillet
- Pot or Steamer
- Cutting Board
- Knife
- Mixing Bowl
Ingredients
Shrimp & Seasoning
- 1 pound Shrimp peeled and deveined
- 4 cloves Garlic minced
- 2 tablespoons Olive Oil
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper freshly ground
Vegetables
- 2 cups Broccoli Florets steamed
- 1 medium Bell Pepper any color, sliced
- 1 cup Carrots thinly sliced
Rice
- 2 cups Cooked Rice white or brown
