Easy Shrimp Bowls

Over the years, we’ve enjoyed countless bowl variations — from beef and chicken to pork and seafood. They’re our favorite way to mix and match flavors depending on our mood that day. I also love that the shrimp can be grilled either indoors or outdoors, making these bowls as versatile as they are delicious.

Reasons to love this recipe:

• Perfect Sweet & Spicy Balance – Honey tames the heat of sriracha for an irresistible flavor.
• Quick & Easy – With a little bit of advance prep, this meal can be on your table fast.
• Healthy & Protein-Packed – Shrimp provides lean protein, and you can load the bowls with veggies.
• One-Bowl Meal – Combines protein, carbs, and veggies for a complete, minimal-cleanup dinner.

Recipe FAQs:

Cheeseburger Bowls

Burgers are one of our absolute favorite things to throw on the grill in the summer – but let’s be honest, sometimes the weather just doesn’t cooperate. On those cold or rainy days when grilling is off the table, I still want all that classic burger goodness, and that’s exactly how this recipe was born.

What you’ll need to make Deconstructed Burgers:

The following ingredients are everything you need to make a deconstructed burger with classic burger toppings. 

• The Beef Mixture – A quick combo of lean ground beef, onions, Worcestershire Sauce, and seasonings. This is a super flavorful ground beef mixture.
• Special Sauce – This sauce combines mayo, ketchup, mustard, dill pickle relish, Worcestershire sauce, and seasonings – and is quick to make.
• Yellow Potatoes – Our go-to oven roasted potatoes – just a simple combo of potatoes, olive oil, salt, and pepper.
• Cheese – Any cheese will work here. Use your favorite!
• Veggies – We added lettuce and tomatoes to these bowls.
• Pickled Red Onions – Keep a jar of pickled onions on hand in your refrigerator or use regular red onion – or dill pickles.

Recipe Substitutions and Variations:

• Instead of ground beef, use ground turkey, ground chicken, or any kind of sausage.
• Use another dressing. Try our Chipotle Ranch Dressing or Dill Pickle Ranch Dressing.
• If you don’t want to make pickled onions, you can use any type of onions.
• Instead of adding roasted potatoes, you could prepare frozen french fries from the store for a short-cut.
• Use other veggies as desired.

How to make Cheeseburger Bowls:

Step 1
Make burger sauce. In a small mixing bowl, combine mayonnaise, ketchup, mustard, dell pickle relish, Worcestershire sauce, and seasonings. Whisk well to combine and then store in the refrigerator for later.

Step 2
Make the beef mixture. Heat up a cast iron skillet over medium-high heat. Add the ground beef, diced onions, Worcestershire Sauce, and seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper).

Stir the beef frequently until cooked completely through. 

Other Delicious Bowl Recipes:

All of these lighter recipes are great options for meal prep. 

• Chicken Hummus Bowls
• Mexican Chicken Rice Bowls
• Salmon Buddha Bowls with Asian Sauce
• Carne Asada Burrito Bowls

Kitchen Tools Used: (affiliate links)

• 12-Inch Lodge Cast Iron Skillet
• Glass Mixing Bowl
• 9-Inch Whisk

Carne Asada Bowls

Carne asada is a Mexican dish of thinly sliced beef—most often skirt or flank steak—marinated in a mixture of citrus, garlic, and seasonings, then grilled over high heat. It’s typically chopped or sliced after cooking and served in tacos, burritos, or alongside sides like rice, beans, and grilled vegetables.

Why We Love This Recipe:

• Big, bold flavor – Marinated, grilled steak brings smoky, citrusy, savory goodness to every bite.
• Totally customizable – Load them up with rice, beans, veggies, salsas, or keep them lower-carb. Your call.
• Great for meal prep – Components store well, making easy lunches or dinners throughout the week.
• Balanced and satisfying – You get protein, fresh produce, and hearty grains all in one bowl.

Ingredients Used:

• Flank Steak – or use skirt steak
• Marinade – a simple mixture of citrus juice, olive oil, soy sauce, chopped cilantro (optional), and seasonings
• Mexican Street Corn Salad – this is one of our favorite ways to enjoy bowl recipes
• White Rice – or use our Green Chile Rice, Stovetop Cilantro Lime Rice, or Mexican Rice and Beans
• Fresh Veggies – tomatoes, salad greens, and sliced avocado (or add any of your favorites)
• Dressing – use a simple combo of sour cream and salsa or make one of our dressings (like Chipotle Ranch Dressing or Cilantro Lime Crema)

How to make Carne Asada Bowls:

Step 1
Make marinade. In a mixing bowl, combine the marinade ingredients – the olive oil, soy sauce, freshly squeezed orange juice and lime juice, chopped cilantro (optional but tasty), ground cumin, chili powder, garlic powder, red pepper flakes, kosher salt, and black pepper. Whisk well.

Step 4
Grill carne asada. Preheat your outdoor grill to high heat (about 450 degrees) so it’s nice and hot before the steak goes on. Grill the marinated carne asada for about 5-6 minutes per side, depending on thickness, until it’s nicely charred on the outside and cooked to your desired doneness.

We use a digital thermometer to test for doneness. Medium for flank steak is generally our preference.

• 130–135°F = medium-rare (most traditional and tender for carne asada)
• 140–145°F = medium
• 150°F+ = more well done (can start to get tougher)

Toppings for Burrito Bowls:

While not required, we like to add some sort of dressing or sauce to these bowls when serving.

• Cilantro Lime Crema
• Easy Pico de Gallo Recipe
• Chipotle Ranch Dressing
• Avocado Crema

Other Delicious Tex-Mex Recipes:

Tex-Mex is on constant rotation here, including some of the following.

• Mexican Chicken Rice Bowls
• Walking Taco Casserole
• Skillet Beef Enchiladas
• Chicken Tortilla Soup

Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

• SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
• CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
• GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
• MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
• NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

• Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
• Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
• Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
• Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
• Hummus – Use either homemade hummus or store-bought.
• Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 9
Assemble bowls.

• Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
• Then add the sliced, grilled chicken.
• Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
• Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
• Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Instant Pot

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet

Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls

Why This Recipe Works:

• SIMPLE INGREDIENTS – While the list seems a little bit long, we’re using simple ingredients that can easily be found in your local grocery store.
• FULL OF FLAVOR – The combo of ingredients are super flavorful and you’ll find yourself humming to yourself with each bite. That’s a good sign, right?!
• NUTRIENT DENSE – We love adding plenty of sweet potatoes and russets – plus onions – in these bowls. It can be a full meal as is, or add a small side salad too.
• GREAT MEAL PREP – Double this recipe and portion it out for meal prep for the week ahead. Leftovers are delicious!

What You’ll Need:

for the sloppy Joe mixture:

• ground beef
• veggies – a combo of onion and bell peppers
• ketchup and mustard
• tomato paste
• brown sugar
• apple cider vinegar
• salt and pepper

for the potato wedges:

• potatoes – a combo of sweet potatoes and russet potatoes
• onion
• garlic cloves
• olive oil
• seasonings – a combo of onion powder, paprika, cayenne pepper, salt, and pepper

How to make Sloppy Joe Bowls:

Step 1
Prep potatoes and onions. Wash potatoes, and slice in short wedges. Slice the onions into rings. Place potatoes and onions in a mixing bowl.

What to make serve with Sloppy Joe Bowls:

We like adding a small side salad to this meal. Try one of our homemade dressings – Honey Balsamic Vinaigrette, Creamy Italian Dressing, or Spinach Salad Dressing.

Recipe FAQs:

Other Delicious Bowl Recipes:

We’re huge fans of bowl recipes – a little bit of this and a little bit of that. One of my favorite ways to eat because everyone at the dinner table can customize their meal.

• Shrimp Taco Bowls
• Mediterranean Grain Bowls
• Harissa Chicken Bowls
• Sweet Potato Taco Bowls

Kitchen Tools Used: (affiliate links)

• Cast Iron Skillet
• USA Half Sheet Pan

Shrimp Pesto

My favorite dish to prepare right now are these Shrimp Pesto Rice Bowls. If you wanted to know what you should make for dinner tonight, I would say THIS.

The obvious star is the pesto shrimp. I’m using the same basil pesto recipe I’ve been using for years now, and it’s just so good. If you have access to a fresh basil plant, then you can do as I do and freeze small containers of pesto for anytime you need it.

This is a perfect meal for nights when you are running around and don’t have a lot of time to spend in the kitchen. However, I recommend doing some prep beforehand.

Why This Recipe Works:

• SIMPLE – Busy evenings call for simple meals and this is a keeper. You can prep some of the ingredients ahead of time and then dinner is a breeze.
• FILLING – We’ve got plenty of protein in these shrimp pesto bowls which means it will fill you up for hours. No need for a late-night snack!
• FULL OF FLAVOR – We’re “pesto people” thanks to a large pot of fresh basil that I keep handy for all the things. You’ll love the flavor of fresh pesto sauce!

What You’ll Need:

• Raw Shrimp – I recommend using large to jumbo-sized shrimp.
• Pesto Sauce – We love our homemade pesto sauce but store-bought can be substituted.
• Veggies – We use bell peppers and onions. Other veggies you could incorporate include zucchini, squash, asparagus, broccoli, etc.
• Rice – Use brown or white rice. You could also try quinoa in these bowls.
• Optional Toppings – We like adding shelled edamame.

How to make Shrimp Pesto Rice Bowls:

Step 1
Make basil pesto sauce. In a large food processor, combine basil leaves, parmesan cheese, pine nuts, and garlic, salt, and pepper – and pulse. Slowly add olive oil until well combined.

Step 2
Prep raw shrimp. If you can find peeled and deveined shrimp, use that. If not, you’ll want to peel and devein it. You may also want to remove the tail (your choice).

NOTE: Frozen shrimp will need to be thawed out. You can either place in fridge to thaw or place it in a cold bowl of water. Pat dry.

Step 7
Assemble bowls. Layer serving bowls with rice, vegetables, shrimp, and optional toppings. Add a sprinkle of kosher salt and freshly ground black pepper to taste. You can also add extra pesto sauce if desired!

I made edamame for these rice bowls this time. Roasted tomatoes or grilled zucchini are also a great alternative. You could even add grilled pineapple or other fruits.

Storing and Reheating:

• Store leftovers in separate bowls and assemble at dinnertime. Or arrange in meal prep containers for quick lunches.
• Always reheat shrimp gently to prevent overcooking and rubbery texture. Microwave in short 30-second intervals on low power with a splash of liquid to keep them moist. Or reheat on stovetop on low heat.

Recipe FAQs:

Other Delicious Bowl Recipes:

Kitchen Tools Used: (affiliate links)

• Cuisinart Food Processor
• Cast Iron Grill Pan

Taco Bowls

Our love language is everything tacos. We especially love a taco bowl recipe where we can choose from a variety of ingredients and toppings to make everyone in the family happy. While most of our bowls include a grain, these use sweet potatoes instead. And let me tell you, they’re pretty dang delicious!

Why This Recipe Works:

• SIMPLE INGREDIENTS – These taco bowls combine simple ingredients that are easy to find in most grocery stores. We keep many of these stocked in our pantry. I recommend making a batch of our homemade taco seasoning and keep it handy for all of the Tex-Mex things!
• NUTRIENT DENSE – We’re using nutrient dense sweet potatoes – rich in beta carotene, fiber, and potassium. Ground turkey is also a lean meat and we use it in many recipes.
• TACO NIGHT DONE RIGHT – Tuesdays aren’t just taco nights here. We normally eat them in some form a couple of times per week!
• CUSTOMIZABLE – Like I mentioned, you can add or subtract ingredients for these sweet potato turkey bowls according to what you like best. For instance, instead of using our cilantro lime dressing, try some Avocado Crema, Chipotle Ranch Dressing, or some Blender Salsa mixed with sour cream.

Ingredient Notes:

• Sweet Potatoes – a combo of sweet potatoes, olive oil, salt, and pepper
• Ground Turkey Mixture – a combo of ground turkey, onions, jalapeños, and seasonings
• Cilantro Lime Dressing – a blend of Greek yogurt, mayo, olive oil, cilantro, lime juice, and seasonings
• To Serve – any combination of beans, corn, lettuce, tomatoes, cheese, avocado, and onions

How to make Sweet Potato Taco Bowls:

Step 1
Prep sweet potatoes. Peel and chop sweet potatoes. Place on a large baking sheet (or two if needed) lined with parchment paper and drizzle with olive oil, salt, and pepper.

Step 3
Cook meat mixture. Heat a large skillet over medium-high heat. Add ground turkey, onions, and jalapeños and cook until meat is cooked through. Then add the seasonings and garlic – and cook for another 1-2 minutes. Remove from heat.

If the turkey mixture gets dry, add a little bit of water to help moisten as it cooks.

Step 5
Assemble bowls. To four individual serving bowls, add sweet potatoes, ground turkey mixture, beans, corn, tomatoes, lettuce, onions, etc. Add cilantro lime dressing right before serving.

We keep our Spicy Pickled Onions handy for bowls, wraps, and salads. They’re good in practically anything!

Recipe FAQs:

Other Delicious Tex-Mex Recipes:

• Carne Asada Quesadillas
• Taco Crunch Wraps
• Crispy Black Bean Tacos
• Wonton Taco Cups

Kitchen Tools Used: (affiliate links)

• Le Creuset Dutch Oven
• USA Half Sheet Pan
• Mini Food Processor

CAVA Chicken Bowls

We’ve been on a serious “bowls kick” recently and decided it was time to add our favorite CAVA bowls to the mix. Our oldest son and his wife frequently make a version of these, and I think he’ll soon be making mine. Right Josh and Tiff?

Why This Recipe Works:

• CAVA COPYCAT – We discovered CAVA bowls a couple of years ago and were most likely “late to the party”. Better late than never, right?
• CHEAPER TO MAKE AT HOME – I’m always shocked to see the final price after our large orders of food for the family. Making it home is WAY cheaper and leftovers are a bonus too.
• FULL OF DELICIOUS FLAVOR – The harissa paste is the key ingredient in these chicken bowls. Make sure you keep it stocked in your pantry.
• GREAT MEAL PREP – We often make way more chicken than we need so we can meal prep for lunches. You can also make it interesting by changing toppings and the base (rice, quinoa, couscous).

What You’ll Need:

• chicken breasts or chicken thighs
• chicken marinade – a combo of olive oil, harissa paste, honey, olive oil, Worcestirshire sauce, salt, and pepper
• harrissa dressing – a combo of olive oil, red wine vinegar, harissa paste, honey, and seasonings
• crazy feta – (or use crumbled feta cheese instead) a spicy, whipped feta cheese spread that’s popular at CAVA
• quinoa, rice, or couscous – to serve
• other ingredients – any combo of fresh veggies, pickled onions, hummus, naan bread, pita chips, etc.

How to make Harissa Chicken Bowls:

Step 1
Marinate chicken. Add chicken breasts or thighs to a ziplock bag. (We often use a combo of the two.) Combine marinade ingredients in a mixing bowl – the olive oil, harissa paste, honey, olive oil, Worcestershire sauce, salt, and pepper. Use a whisk to combine well. Pour marinade over chicken and massage into the chicken. Seal and place in your refrigerator for about an hour.

Step 3
Make crazy feta. Heat a small skillet over medium heat. Add a little olive oil, onions and jalapeños – and cook until softened, about 2-3 minutes. Add garlic and stir for a minute. Cool slightly.

To a food processor, add the feta cheese, cooled veggies, olive oil, and lemon juice. Blend until creamy. Set aside.

Step 4
Cook chicken. Grill or pan-sear the chicken over medium heat until cooked through. We normally grill our chicken since we have fairly mild temperatures year-around. If cooking chicken on the stovetop, you’ll need to add additional oil to the pan for cooking.

Chicken is considered done when a digital thermometer (inserted into the thickest part of the meat) registers 165 degrees. However, we normally take meat off at 160 degrees, allowing for some carry-over cooking.

Recipe FAQs:

Other Bowl Recipes:

• Shrimp Taco Bowls
• Mediterranean Grain Bowls
• Teriyaki Turkey Rice Bowls
• Carne Asada Burrito Bowls

Kitchen Tools Used: (affiliate links)

• 8-oz Mason Jars
• Global 7-inch Knife
• Digital Instant-Read Thermometer

Shrimp Bowls

These Shrimp Bowls are another one of our Tex-Mex creations, perfect for weeknight dinners but also make a nice weekend meal. Prep all of the sides and veggies ahead of time and then sauté the shrimp right before dinnertime. The whole family will love it!

Why This Recipe Works:

• SIMPLE TO MAKE – These bowls are super simple to make but take a little longer if making extra toppings etc. However, most of these items can be prepped in advance making mealtime a breeze.
• FULL OF TEX-MEX FLAVORS – We love adding Tex-Mex flavors and textures to so many of our recipes. Most of these can be easily customized to fit your desires.
• GREAT FOR MEAL PREP – You can prep these for easy lunches during the week. I recommend keeping the shrimp and toppings separately though so they aren’t over-heated. You’ll want to microwave the rice and beans and then add the remaining toppings and shrimp.

What You’ll Need:

• Avocado Oil – Avocado oil has a higher smoke point than avocado oil so I recommend using it for the shrimp.
• Shrimp – We used large raw shrimp.
• Seasonings – a simple combo of cumin, chili pepper, onion powder, salt, and pepper
• Instant Pot Cilantro Lime Rice – or use regular rice, Green Chile Rice, or Spanish Rice and Beans.
• Restaurant Style Refried Beans – These add creaminess to the bowls but you could use caned beans instead.
• Toppings – Mexican cheese, cherry tomatoes, sliced avocado, Spicy Pickled Onions, chips, and salsa.

How to make Shrimp Taco Bowls:

Step 1
Make refried beans. Our refried beans recipe is creamy and delicious and is truly restaurant quality. Give them a try!

Step 4
Sauté shrimp. Heat a large cast iron skillet over medium-high heat. Add avocado oil and when hot, add the shrimp. Cook for a couple of minutes on one side and then flip and cook until done. Remove from pan to rest.

Shrimp is done when it’s no longer pink. This will take only a few minutes.

Recipe FAQs:

Other Tex-Mex Recipes

Tex-Mex is most definitely one of our favorite cuisines!

• Skillet Beef Enchiladas
• Sweet Potato Black Bean Quesadillas
• Mexican Breakfast Skillet
• Walking Taco Casserole
• Sweet Potato Taco Bowls

Kitchen Tools Used: (affiliate links)

• Instant Pot
• 12-Inch Cast Iron Skillet

Ground Turkey Rice Bowls

Over the years, we’ve slowly started using more and more ground turkey in recipes as it is a good source of lean protein. That being said, you could easily substitute a lean cut of ground beef if you prefer that.

Why This Recipe Works:

• FLAVORFUL SAUCE – Our homemade sauce has the best flavor and you’ll be adding it to everything!
• LOADED WITH VEGGIES – We love to load this one up with fresh vegetables. Use your favorite combination and enjoy another tasty meal.
• LEAN PROTEIN – Ground turkey is low in fat and high in flavor, especially with our sweet and savory teriyaki sauce.
• CUSTOMIZABLE – Customize this recipe to make it work for the whole family. Different veggies, proteins, and rice – make this nutrient-dense meal your own.

What You’ll Need:

You’ll find these simple ingredients at your local grocery stores. I recommend prepping the sauce and fresh veggies ahead of time so you can enjoy a quick weeknight dinner.

Teriyaki Sauce:

• Soy Sauce
• Water
• Toasted Sesame Oil
• Brown Sugar
• Rice Vinegar
• Ginger
• Garlic
• Cornstarch

Other Ingredients:

• Lean Ground Turkey – If desired, use ground beef or ground chicken instead.
• Veggies – Onion, carrots, broccoli, zucchini, fresh garlic, and edamame.
• Rice – Use either white rice, brown rice, or cauliflower rice (for a low-carb option).

Optional: Instead of (or in addition to) the veggies listed, try snow peas, cauliflower, bell peppers, snap peas, or green beans.

How to make Turkey Teriyaki Bowls:

Step 1
Make teriyaki sauce. In a small saucepan, add the soy sauce, water, toasted sesame oil, rice vinegar, brown sugar, ginger, and garlic. Bring sauce to a boil and reduce heat to a simmer. Cook for 5-10 minutes.

Step 6
Make rice. Meanwhile, cook the rice according to package directions.

We use the Instant Pot to cook rice. Combine 2.5 cups of rice with 3.25 cups of lower-sodium chicken broth. Stir to combine and cook on high pressure for two minutes, followed by a 7-8 minute natural release.

What to serve with Teriyaki Turkey Bowls:

• A side of edamame.
• Classic Wedge Salad with Blue Cheese Dressing
• Arugula Caprese Salad
• Some bread – Cast Iron Naan or Italian Focaccia Bread

Recipe FAQs:

Other Asian Dishes:

• Salmon Buddha Bowls with Asian Sauce
• Crunchy Asian Cabbage Salad
• Best Thai Red Curry Recipe
• Thai Beef Noodle Stir Fry

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Dutch Oven