Shrimp and Rice Bowls with Lemon and Tarragon

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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.

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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.

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

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