Shrimp Pesto Rice Bowls Recipe

Closeup on shrimp pesto rice bowl with edamame.

5 from 2 votes

Shrimp Pesto Rice Bowls Recipe

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!

Course Main Dish

Cuisine American

Keyword rice bowls, shrimp pesto rice bowls

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 601kcal

Author Sue Ringsdorf

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.

Nutrition