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    Home » Cook » Easy Weeknight

    Published: Jan 12, 2019 · Modified: Jun 10, 2021 by Slow The Cook Down

    Shrimp and Rice Bowls with Lemon and Tarragon

    Jump to Recipe Print Recipe

    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.

    This post may contain affiliate links. Read my privacy policy here.

    Fresh, vibrant and full of goodness, these shrimp rice bowls are one nutritional and delicious easy weeknight dinner.

    Made with beans, lots of fresh veggies and rice, the shrimp are tossed in a creamy and fragrant lemon tarragon sauce.

    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?!

    Easy recipe, simple ingredients and big flavors.

    If you are after some more seafood recipes, be sure to try my Thai Mussels, Salmon Pesto and Crunchy Baked Cod.

    Why you will love this recipe!

    • One Pot: Everything is all cooked in one pot on the stovetop, so clean up is a breeze!
    • Make ahead: This is a great recipe if you like weekly meal prep. Make up a big batch and enjoy it throughout the week.
    • Healthy: This is a really well balanced healthy dinner, with a good amount of protein and fiber and a tonne of vitamins and minerals from all those veggies.
    top down shot of a shrimp and rice bowl

    Ingredients

    • Rice: I used a mix of long grain and wild rice for these bowls, but you can use whatever you prefer. Just be aware that cooking times will vary if you use brown or wild rice.
    • Shrimp: Shrimp are a great low fat source of protein. Use fresh shrimp if possible.
    • Marinade: Oil, garlic, lemon, tarragon, salt and pepper.
    • Vegetables: Onion, garlic, red bell pepper and baby spinach.
    • Beans: I used black eyed beans, but any will work well. Use canned beans for ease, but be sure to drain and rinse them before adding them to the pot.
    • Sour Cream: This adds a nice creamy texture to the shrimp and rice and a nice bit of tang.
    • Tarragon: Use fresh tarragon for the best results rather than dried. Tarragon has a slight liquorice flavor, similar to fennel an anise. You can make this with other fresh herbs like parsley or cilantro too.
    • Lemon juice: Use fresh lemon juice for the freshest and zingiest taste.

    How To Make A Shrimp and Rice Bowl

    Be sure to scroll down for the full recipe!

    • Cook the rice and set aside.
    • Marinade the shrimp.
    • Soften the veggies in the pot.
    • Stir in the beans and rice.
    • Once warm, stir in the spinach leaves to wilt.
    • Mix in the sour cream, tarragon, lemon juice and season.
    • Add in the shrimp and cook til they turn pink.
    • Serve and enjoy!
    Shrimp, rice and vegetables in a frying pan before serving

    Frequently Asked Questions

    Can you make it ahead of time?

    These shrimp and rice bowls 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. Without the shrimp, it will keep well for up to a week in the fridge.

    You can reheat the rice and bean mix on the stovetop til heated through.

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

    Can you use frozen shrimp?

    You can use fresh or frozen shrimp in this recipe, though fresh shrimp tends to have a better flavor and texture. If you use frozen shrimp, be sure to thaw it fully and pat away any excess moisture before adding it to the marinade.

    Can you use another protein?

    Shrimp works great in these bowls, but you can easily add in other proteins like fish, steak or shredded chicken. You can make them vegetarian by simply leaving out the shrimp, the beans have a good amount of protein and fiber to leave you feeling full and satisfied.

    Recipe Notes and Tips

    • 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.
    Two shrimp and rice bowls on a table top

    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.

    More Easy Weeknight Meals

    • Spinach and Chickpea Curry
    • Beef Stir Fry
    • Green Lentil Daal
    • One Pot Creamy Pasta
    • Fried Shrimp Tacos

    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 Facebook, Instagram, Twitter 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 minutes
    Cook Time: 40 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 to 6 servings
    Calories: 321kcal
    Author: Slow The Cook Down

    Ingredients

    • ½ cup uncooked rice I used a long grain and wild rice mix (100g)

    For the shrimp

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

    To make the dish

    • ½ large onion finely chopped
    • 2 cloves of garlic finely chopped
    • 1 red bell pepper finely chopped
    • 1 can canned black eyed beans drained and rinsed (330g / 11.6oz)
    • 2 handfuls baby spinach leaves
    • 5 tablespoon sour cream
    • 2 tablespoon 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

    • 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.
    • 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!
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