A one bowl dinner filled with juicy pesto shrimp, peppers, and onions - on a bed of rice!
Course Main Dish
Cuisine American
Keyword shrimp pesto rice bowls
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 743kcal
Author Sue Ringsdorf
Ingredients
For the bowls:
2poundslarge shrimpdeveined
1largeonionchopped in chunks
1largered bell pepperchopped in chunks
2Tablespoonsolive oil
2cupsprepared rice
1bag shelled edamameoptional (can use other veg or fruits)
To make the pesto sauce:
2cupsbasil leavesfresh
2/3cupgrated parmesan cheese
3clovesgarlic
1/2cupolive oil
salt and pepperto taste
Instructions
If using frozen shrimp, defrost it (I use cold water method) and devein and remove tail.
Make pesto sauce. Using food processor, combine basil leaves, parmesan cheese, and garlic - and pulse. Add salt and pepper. Slowly add olive oil until well combined.
Marinate shrimp in pesto sauce for at least two hours and store in refrigerator.
Make brown rice by combining rice, water, butter, and salt. Bring to boil and then turn down heat and simmer until all liquid is absorbed.
Cut peppers and onions in chunks. Prepare any other vegetables you prefer.
Warm indoor grill pan to medium high heat. Add olive oil. Grill vegetables in batches and set aside. Grill shrimp in batches as well, making sure to not crowd the pan. When the shrimp changes from gray to pink, flip it and repeat on the other side. The shrimp will only take a few minutes and this will depend on how big your shrimp are.
Layer bowls with rice, vegetables and shrimp. Enjoy.