Shrimp Pesto Rice Bowls
Shrimp Pesto Rice Bowls combine juicy pesto shrimp, sautéed bell peppers and onions, and fluffy rice for a simple, delicious meal. Add some shelled edamame for an additional flavor and protein boost!
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!
For other delicious pesto recipes, try our Pesto Pizza, Pesto Veggie Sandwich, and Creamy Pesto Gnocchi!
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 3
Marinate shrimp. Place the shrimp in a bowl or large plastic bag. Add pesto sauce and marinate for an hour or so. (You may want to reserve a little pesto sauce for serving.)
Step 4
Prepare rice. Rinse rice until the liquids run clear. Cook according to package directions. (We always use our Instant Pot for rice but stovetop works too.)
Step 5
Grill shrimp. Heat an indoor grill pan to medium-high heat. Add a drizzle of olive oil and add shrimp (you’ll need to work in batches). When the shrimp changes from gray to pink, quickly flip it and repeat on the other side. The shrimp will only take a few minutes and this will depend on the size of your shrimp.
Step 6
Grill onions and peppers. Meanwhile, cook veggies in another pan. Saute veggies until tender. Season with salt and pepper.
You can also grill the veggies on the same pan that you used for the shrimp.
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:
Use peeled and deveined RAW shrimp for convenience, either fresh or frozen. Large to jumbo shrimp work best, but you can adjust based on your preference.
Yes, store-bought pesto is a great time-saver, but homemade pesto sauce will add a fresher, more vibrant flavor if you have the time and ingredients.
Jasmine or basmati rice works well for its light and fluffy texture, but brown rice or quinoa can be used for a healthier option.
Cherry tomatoes, spinach, zucchini, or roasted vegetables like broccoli and asparagus make great additions.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Shrimp Pesto Rice Bowls Recipe
Ingredients
For the pesto sauce:
- 2 cups fresh basil leaves
- 1/2 cup grated parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper – to taste
For the bowls:
- 1-2 Tablespoons olive oil
- 2 pounds raw jumbo shrimp – peeled and deveined
- 1 medium onion – sliced
- 1 large bell pepper (any color) – sliced
- 2 cups white rice
- cooked shelled edamame or other veggies – to serve
Instructions
- 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.2 cups fresh basil leaves, 1/2 cup grated parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, kosher salt and freshly ground black pepper, 1/2 cup extra-virgin olive oil
- 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.2 pounds raw jumbo shrimp
- Marinate shrimp. Place the shrimp in a bowl or large plastic bag. Add pesto sauce and marinate for an hour or so. (You may want to reserve a little pesto sauce for serving.)
- Prepare rice. Rinse rice until the liquids run clear. Cook according to package directions. (We always use our Instant Pot for rice but stovetop works too.)2 cups white rice
- Grill shrimp. Heat an indoor grill pan to medium-high heat. Add a drizzle of olive oil and add shrimp (you’ll need to work in batches). When the shrimp changes from gray to pink, quickly flip it and repeat on the other side. The shrimp will only take a few minutes and this will depend on the size of your shrimp.1-2 Tablespoons olive oil,
- Grill onions and peppers. Meanwhile, cook veggies in another pan. Saute veggies in a bit of oil until tender. Season with salt and pepper.You can also grill the veggies on the same pan that you used for the shrimp.1 medium onion, 1 large bell pepper (any color)
- 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.cooked shelled edamame or other veggies
Notes
-
- Use peeled and deveined RAW shrimp for convenience, either fresh or frozen. Large to jumbo shrimp work best, but you can adjust based on your preference.
- Store-bought pesto is a great time-saver, but homemade pesto sauce will add a fresher, more vibrant flavor if you have the time and ingredients.
- 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.
shrimp and pesto is one of those combos that is good all day, everyday (: and i love that you paired it with tons of grilled veggies and some edamame; sounds so tasty but also still healthy.
Thank you Heather! This recipe is a regular at our house. 🙂
So much goodness in this bowl! Not only do I love shrimp, but I love pesto! This is a great recipe for meal prep 🙂
Thanks Bethany!! I hope you enjoy it! 🙂