Meal Prep Shrimp & Brown Rice Bowls: Quick & Healthy Recipes

Why This Recipe Will Make Your Week Easier

Picture this: it’s Monday morning, and instead of staring blankly into the fridge wondering what to cook, you pull out a perfectly portioned Meal Prep Shrimp & Brown Rice Bowl. Sounds dreamy, right? That’s exactly what happened to me last week. I was tired of scrambling for dinner ideas every night, so I decided to give meal prepping a shot. And let me tell you, these bowls have become my new best friend. They’re healthy, quick to assemble, and bursting with flavor. Plus, they make me feel like a kitchen rockstar when I effortlessly serve dinner after a long day.

A Little Background on This Dish

Shrimp and rice dishes are nothing new—they’ve been staples in kitchens around the world for centuries. From Spanish paella to Asian stir-fries, shrimp and rice combinations are beloved for their versatility and simplicity. My version of Meal Prep Shrimp & Brown Rice Bowls is inspired by both traditional and modern cooking techniques. The brown rice adds a nutty texture and keeps things hearty, while the shrimp brings a pop of protein-packed goodness. When I first made these bowls, I added a squeeze of lime at the end on a whim—and wow, it elevated the dish to a whole new level!

Why You’ll Love This Recipe

First off, it’s easy. No fancy skills required—just chop, sauté, and assemble. Second, it’s customizable. Want to add veggies or swap spices? Go for it! Third, it’s healthy without sacrificing flavor. The combination of tender shrimp, fluffy brown rice, and vibrant veggies makes this dish a winner. Oh, and did I mention how great it tastes cold or reheated? Perfect for busy weekdays or lazy Sundays.

Perfect Occasions to Prepare This Recipe

Meal Prep Shrimp & Brown Rice Bowls are perfect for anyone juggling work, school, or family life. They’re ideal for busy weeknights when you don’t have time to cook from scratch. They also shine as a post-workout meal or even as a grab-and-go lunch for the office. I’ve even served them at casual weekend gatherings with friends—they’re always a hit!

Ingredients

1 cup uncooked brown rice
2 cups water or vegetable broth
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper, sliced
1 cup broccoli florets
2 cloves garlic, minced
Juice of 1 lime
Salt and pepper to taste
Optional toppings: chopped cilantro, sesame seeds, sriracha

Substitution Options

Swap brown rice for quinoa or cauliflower rice if you’re looking for a lower-carb option.
Use chicken or tofu instead of shrimp for a different protein source.
Any colorful veggies will work—zucchini, carrots, or snap peas are great choices.
If you don’t have fresh lime, a splash of lemon juice works just fine.

Step 1: Cook the Rice

Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine the rice and water (or broth) and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes until tender. The aroma of the rice cooking will fill your kitchen and get your stomach growling. Pro tip: Use broth instead of water for extra flavor.

Step 2: Sauté the Veggies

Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced red bell pepper and broccoli florets, stirring occasionally. As they cook, the peppers will soften slightly while retaining their vibrant color, and the broccoli will turn bright green. After about 5 minutes, toss in the minced garlic and cook for another minute until fragrant. Doesn’t that smell amazing?

Step 3: Cook the Shrimp

In the same skillet, push the veggies to one side and add the shrimp to the empty space. Season with salt, pepper, and a squeeze of lime juice. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook them—they should be juicy and tender. Pro tip: Pat the shrimp dry before cooking to ensure a nice sear.

Step 4: Assemble the Bowls

Divide the cooked brown rice among four meal prep containers. Top each portion with an equal amount of sautéed veggies and shrimp. Finish with a sprinkle of chopped cilantro or sesame seeds if desired. Chef’s tip: Drizzle a little sriracha over the top for a spicy kick—it’s my secret weapon for making these bowls irresistible.

Timing

Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Chef’s Secret

Here’s a little trick I learned: toast the brown rice in a dry skillet for 2-3 minutes before boiling it. This step enhances the nutty flavor and gives the rice a slightly chewier texture. Trust me, it’s worth the extra effort!

Extra Info

Did you know that shrimp is one of the fastest-cooking proteins? It only takes a few minutes to go from raw to perfectly cooked. But be careful—it can turn rubbery if overdone. Always keep an eye on it!

Necessary Equipment

Medium saucepan with lid
Large skillet
Meal prep containers
Wooden spoon or spatula
Sharp knife and cutting board

Storage

These Meal Prep Shrimp & Brown Rice Bowls store beautifully in the fridge for up to four days. Keep them in airtight containers to maintain freshness. When reheating, sprinkle a little water over the rice to prevent it from drying out. For longer storage, freeze individual portions and thaw overnight in the fridge before reheating. If you’re taking them to work, pack a small container of lime wedges or hot sauce for an extra burst of flavor.

Tips and Advice

To make the dish even more flavorful, marinate the shrimp in olive oil, lime juice, and spices for 15 minutes before cooking. Don’t overcrowd the skillet when cooking the shrimp—this ensures they cook evenly and develop a nice golden crust. Lastly, taste as you go. Adjust seasonings to suit your preferences.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 people

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

1 cup uncooked brown rice
2 cups water or vegetable broth
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper sliced
1 cup broccoli florets
2 cloves garlic, minced
Optional toppings chopped cilantro, sesame seeds, sriracha

Equipment

Medium saucepan with lid
Large skillet
Meal prep containers
Wooden spoon or spatula
Sharp knife and cutting board

Method

Rinse the brown rice under cold water to remove excess starch. In a medium saucepan, combine the rice and water (or broth) and bring it to a boil.
Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes until tender.
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced red bell pepper and broccoli florets, stirring occasionally.
After about 5 minutes, toss in the minced garlic and cook for another minute until fragrant.
In the same skillet, push the veggies to one side and add the shrimp. Season with salt, pepper, and lime juice.
Cook the shrimp for 2-3 minutes per side until they turn pink and opaque.
Divide the cooked brown rice among four meal prep containers and top each portion with sautéed veggies and shrimp.
Finish with a sprinkle of chopped cilantro or sesame seeds if desired.

Nutrition

Calories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 1.5gCholesterol: 180mgSodium: 350mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 70mgCalcium: 6mgIron: 15mg

Notes

This recipe is very much appreciated for its ease and irresistible taste. A dish that will admire your pastry skills!

Tried this recipe?Let us know how it was!