Cook/ Easy Weeknight

Shrimp and Rice Bowls with Lemon and Tarragon

January 12, 2019 (Last Updated: September 1, 2019)

Last Updated on by

Shrimp and Rice Bowls are perfect for an easy and tasty one pot meal. Vegetables, wild rice, shrimp and black eyed peas are coated in a creamy tarragon and lemon dressing. This easy recipe for a fuss free pescatarian dinner is sure to please even the pickiest of eaters!

Close up of a shrimp and rice bowl, side on.

A few months ago, I had a request from one of my readers for a few more seafood dinner recipes and so straight away I got on it and started developing this recipe.  However, the led up to Christmas started happening and this awesome main dish has been sitting in my drafts -until now!  So, I apologise for the delay, but I promise you, it was worth the wait!! If you are after some more seafood recipes, be sure to try my Thai Mussels, Salmon Baked in Foil with Pesto and Crunchy Baked Cod with Red Pesto.

If you want to see a recipe on the blog, then do let me know – just use this form 🙂

How To Make A Shrimp and Rice Bowl

  • Cook the rice according to instructions on the pack.  Drain and set aside
  • While you are waiting for the rice to cook, put the shrimp into a bowl and add the marinade ingredients and combine well.  Cover and put in the fridge until ready to use.  Finely chop the onion, garlic and bell pepper.
  • Grab the pot you used to cook the rice and put it on a medium heat on the hob and add the oil.  Once hot, add the onion, garlic and pepper and cook for a few minutes until softened.
  • Add the beans and cooked rice and mix well.  Cook for a few minutes so everything is warmed through.  Then, stir in the spinach leaves.
  • Add in the sour cream, tarragon, lemon juice and salt and pepper.  Mix well.
  • Add in the marinated shrimp and cook until the shrimp turn pink – around 5 minutes.  Serve immediately.

A Shrimp and Rice Bowl is an easy and healthy one pot dinner

No one wants to create an elaborate meal on a weeknight (unless you are a food blogger, maybe?!), but that shouldn’t mean that you have to miss out on flavor!  There’s a few simple steps to create this creamy dish and with minimal washing up – what could be better?!

It’s a really well balanced meal and healthy too, with a good amount of protein and fiber and a tonne of vitamins and minerals from all those veggies.

Shrimp, rice and vegetables in a frying pan before serving

Shrimp and Rice Bowls are perfect for batch cooking and meal prep

As my regular readers know, I’m a big fan of leftovers….or as the trendy kids call it ‘meal prep’! I’m not talking about perfectly portioning food to meet your nutritional needs, I’m talking about make a massive pot of it so you don’t have to cook dinner the next night! This recipe will feed between four and six people (depending on the size of their bellies!), so if you are in a smaller household it’s a great recipe to keep in the fridge and reheat for the next days yums.

In this shrimp and rice bowl recipe, I have cooked the marinated shrimp directly in the rice, however, if you are cooking it and plan to keep left overs, then I would suggest that you pan fry the shrimp separately and add to the bowl.  That way you don’t have cooked shrimp laying around 😉

A fresh and tasty weeknight dinner

Let’s be honest, shrimp and rice doesn’t exactly scream ‘flavour’, but because of that, these ingredients make an excellent base.  When you mix lemon and tarragon together, something AMAZING happens – it’s such a great flavour combination that I’m totally addicted to.  These shrimp and rice bowls have such a delicate and fresh flavour to them, while a few tablespoons of sour cream give them an amazing silky texture.

Two shrimp and rice bowls on a table top

Top Tips To Make Shrimp and Rice Bowls

  • Don’t scrimp on the shrimp!! Where possible, buy local and fresh, don’t get the cheap stuff!
  • If you plan on batch cooking, you can pan fry the marinated shrimp separately and add to the bowls.
  • I prefer a long grain rice for this dish and a mixture of white and wild rice as it adds texture, but you can use whatever you prefer.
  • Use a low or non fat sour cream if you wish to reduce the calories further.

Be sure to check out some of my other easy weeknight meals!

I love hearing from you!! If you have tried this yummy shrimp and rice bowl recipe, be sure to scroll down, give it a star rating and let me know what you thought!

For more tasty treats, food inspiration and fun, be sure to follow me on FacebookInstagramTwitter and Pinterest – come say hi!

top down shot of a shrimp and rice bowl

Shrimp and Rice Bowls with Lemon and Tarragon

Shrimp and Rice Bowls are perfect for an easy and tasty weeknight meal. Vegetables, wild rice, shrimp and black eyed peas are coated in a creamy tarragon and lemon dressing. 
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 to 6 servings
Calories: 321kcal

Ingredients

  • 1/2 cup uncooked rice I used a long grain and wild rice mix

For the shrimp

  • 7 ounces thawed and uncooked shrimp (200g)
  • 1 tbsp olive oil
  • 2 garlic cloves
  • zest of 2 lemons
  • 2 tbsp fresh chopped tarragon
  • pinch of salt and pepper

To make the dish

  • 1/2 large onion finely chopped
  • 2 cloves of garlic finely chopped
  • 1 red bell pepper finely chopped
  • 11.6 ounces canned black eyed beans (330g) (1 can)
  • 2 handfuls baby spinach leaves
  • 5 tbsp sour cream
  • 2 tbsp fresh chopped tarragon
  • Juice of 2 lemons
  • salt and pepper to taste

Instructions

  • Cook the rice according to instructions on the pack.  Drain and set aside
  • While you are waiting for the rice to cook, put the shrimp into a bowl and add the marinade ingredients and combine well.  Cover and put in the fridge until ready to use.  Finely chop the onion, garlic and bell pepper.
  • Grab the pot you used to cook the rice and put it on a medium heat on the hob and add the oil.  Once hot, add the onion, garlic and pepper and cook for a few minutes until softened.  
  • Add the beans and cooked rice and mix well.  Cook for a few minutes so everything is warmed through.  Then, stir in the spinach leaves.
  • Add in the sour cream, tarragon, lemon juice and salt and pepper.  Mix well.
  • Add in the marinated shrimp and cook until the shrimp turn pink - around 5 minutes.  Serve immediately.

Notes

If you plan on batch cooking, you can pan fry the marinated shrimp separately and add to the bowls.
Nutritional value based on 1 of 4 servings

Nutrition

Calories: 321kcal | Carbohydrates: 43g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 563mg | Potassium: 552mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2505IU | Vitamin C: 55.2mg | Calcium: 159mg | Iron: 4.4mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

 

 

You Might Also Like

No Comments

Leave a Reply