What’s for Dinner – Shrimp & Veggie Rice Bowl

Tonight for dinner we are gonna do a rice bowl, with shrimp and fresh veggies.  I use certian veggies that I prefer and feel go well enough together but feel free to substitute or add in others (try asparagus or corn).  This Meal is almost completly fat free and is very filling but light enough so you wont feel bloated.  This dinner is something that you could multiply my recepie or and more or less of whatever you want to make lots of leftoves that can go in the microwave for a min and be ready to eat right away, perfect for lunch at work or whenever you need a quick reheat meal.  I encourage you to make extra and save it in the fridge.  Also as with any of my recipes you can add or switch in your own favorite spices to make the meal your own.  I usually don’t write in Cayenne Pepper because a lot of people can’t handle the spice but if you can this is a perfect recipe for about 1/2 tbsp in the veggies for that extra kick.  Anyways enough chatter lets get to cooking and eating.


  • 20 Med. Shrimp (1/3 of a 2lb bag @$8.99 from local store/$0 .75 a serving)
  • 12 Broccoli Flowers and Stems, chopped
  • 12 Mushrooms, sliced
  • 3 Carrots, chopped
  • 1 Onion, chopped
  • 1 Cup Jasmin Rice
  • 2 1/2 tbsp Garlic, Minced (more if you use garlic powder)
  • 1 tbsp Chicken Bullion
  • 2 Pinch Fresh Cilantro
  • 1/4 Cup Fresh Cilantro, fine chopped (food processed)
  • 1/2 Cup Lemon Juice
  • Salt & Pepper to Taste
  • 3 1/2 Cups Water

Cook It!


First to make the rice place 2 cups of water in a pot and bring to a boil.  Pour in 1 cup of rice and turn heat to a simmer and cover.  Let cook for exactly 20 min and take off heat at exactly 20 min.  This is very important to cook for only and exactly 20 min to make rice not to sticky and wet but not dried out.  Do not touch rice while cooking.  Do not lift lid or stir.  Set to simmer and leave it alone.  After the 20 min immediately remove rice from heat and let cool for a minuet or so.  Then stir in 1/4 cup fine chopped cilantro.

Shrimp & Onions

To defrost the shrimp place them in a bowl with some room temperature water for about 3 min.  Pour out water and dry off shrimp briefly with paper towel.  Then pour lemon juice and 1 tbsp minced garlic in bowl of shrimp.  Also put in the diced onion,  there should be simliar amounts of onion and shrimp.  Add S&P and cilantro to taste and let sit for about 5-10 min.  Next heat as little olive oil as possible, enough for all the onions and shrimp to have a fine coating, and place in shrimp and onions along with some lemon juice, about half or enough to have all shrimp in some juice but not floating in it.  Cook over med-low heat for 5-8 min by flipping and shaking shrimp occasionally until they are bright pink and onions are soft and slightly browned.


At the same time as cooking the shrimp cook the broccoli, mushrooms and carrots.  Place chopped carrots in a pot with just enough water to cover them.  Add in chicken bullion, garlic and salt and pepper.  Let cook until carrots are half way cooked, slightly soft but not all the way through, then add broccoli and mushrooms.  Cook all ingrediets until all are soft and hot.  Next drain out all extra water and add in shrimp and onions to the veggies.


Once you have the shrimp, onions, carrots, mushrooms, and broccoli all cooked serve them your over rice and pour on your favorite sauce (soy, teriyaki or sweet & sour) to add some extra flavor.

(PS:  I sautéed and put on this recipe some fresh organic peppers, chiles and jalapeños from a friends farm that were given to me for a birthday present.  Thanx Andrew!!!)

That’s it.  So here’s to saving money and time by cooking healthy meals at home for your friends and family. ENJOY!

  • Servings : 3-5
  • Prep Time : 5-10 min
  • Cook Time : 20 min
  • Total Time : 25-30 min
  • Cost Per Serving : $3.00
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