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!Jump to Recipe
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 want to see a recipe on the blog, then do let me know – just use this form 🙂
A Shrimp and Rice Bowl is an easy 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?! Oh, did I mention it’s packed full of goodness too?? WIN WIN
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 😉
Shrimp and Rice Bowls with Lemon and Tarragon for 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.
And guys, don’t scrimp on the shrimp!! Where possible, buy local and fresh, don’t get the cheap stuff!
I hope you all give this ago – it’s become a firm favourite here, and it’s been made several times over! Be sure to check out my other easy weeknight meals too, like my Spinach and Chickpea Curry or Marinated Beef Stir Fry
Shrimp and Rice Bowls with Lemon and Tarragon
- 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
- 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.