Shrimp Rice Bowl

This Shrimp Rice Bowl is packed with flavor. Spicy shrimp, seasoned black beans, pico de gallo and cilantro cream sauce. Perfect for lunch or dinner!

When you are looking for the ultimate easy to make, easy to customize, packed full of flavors and textures meal then “bowls” are perfect. They are always loaded with so many different ingredients. So many flavors. You can put all of the components out on the table and everyone can make their own meal. Add what they want, leave off what they don’t.

And boy are they filling! Usually made with rice, beans and some kind of meat or seafood, if you sit down to a bowl meal you are not going to walk away from the table hungry. This Shrimp Rice Bowl is our current favorite “bowl” obsession and once you make it, it’ll be yours too.

Let’s talk about what you’ll need to make it.

Shrimp Rice Bowl Ingredients:

• SHRIMP: Medium or large shrimp will work for this recipe. If you need to help learning how to peel and devein shrimp, check out my How to Peel and Devein Shrimp Guide. You can leave the tail on if you like.
• OLIVE OIL: To coat the shrimp.
• CHILI POWDER / CUMIN /GRANULATED GARLIC / OREGANO / SALT: This combination of seasonings is used to season the shrimp as well as the beans.
• BLACK BEANS: For ease, I use canned black beans. If you have the time, you can make your own black beans.
• ONIONS/GARLIC: To season the black beans.
• PICO DE GALLO: I prefer to make my own Easy Pico De Gallo but you can use store bought.
• CABBAGE: Shredded cabbage adds the perfect crunch to this shrimp rice bowl.
• RICE: Prepare rice according to the package directions. Use your favorite long grain rice variety.
• CREAMY CILANTRO SAUCE: This, in my opinion, really makes this dish. It is one of my favorite sauces to add to rice bowls, tacos, nachos and more.

Step by Step Photos and Instructions:

This recipe is essentially broken into three parts: Cooking the shrimp, cooking the beans and assembling the bowls. Follow along with these step by step photos and instructions.

• STEP #1: Cook rice according to package directions.
• STEP #2: Cook the black beans. Heat olive oil in a large saucepan over medium heat. Add garlic and onions. Cook just until onions start to soften. Add in black beans, chili powder, cumin and oregano. Continue cooking until black beans are warmed through.
• STEP #3: Season the shrimp with extra virgin olive oil, chili, cumin, granulated garlic, salt and oregano. Toss shrimp to coat completely.
• STEP #4: Cook shrimp in a skillet over medium heat until opaque and cooked through.
• STEP #5: Assemble the bowls. Place rice and beans in a bowl. Top with cabbage, pico de gallo, and shrimp. Drizzle with cilantro cream sauce.

Storage and Leftovers:

The bowls are best when eaten right away. You can prepare the beans and rice in advance and reheat them just before serving.

If you loved these Shrimp Bowls and want more shrimp recipes, check these out:

Shrimp and Grits is a Southern Classic for a reason! This version is made with cheesy grits and a creamy shrimp gravy.

Cajun Popcorn Shrimp are quick, easy and oh so crispy! Sweet shrimp, marinated in Cajun seasoning, then coated in breadcrumbs and fried until golden.

Shrimp Linguine with Zucchini and Tomatoes is my absolute favorite pasta dish!