Shrimp Pesto Rice Bowls Recipe

A white bowl filled with pesto shrimp, rice, peppers and onions, and edamame, on a gray napkin.

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 shrimp pesto rice bowls

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 486kcal

Author Sue Ringsdorf

Ingredients

For the bowls:

1-2 Tablespoon olive oil
2 pounds raw jumbo shrimp - peeled and deveined
1 medium onion - chopped
1 medium bell pepper (any color) - chopped
3 cups prepared rice
shelled edamame - optional

To make the pesto sauce:

2 cups fresh basil leaves fresh
1/2 cup grated parmesan cheese
1/4 cup pine nuts
2 cloves garlic
1/2 cup extra-virgin olive oil
salt and pepper to taste

Instructions

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).
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.
Make 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.
Marinate shrimp. Place the shrimp in a large plastic bag. Add pesto sauce and marinate for an hour or so.
Prepare rice. Rinse rice until the liquids run clear. Cook according to package directions.
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.
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.
Assemble bowls. Layer serving bowls with rice, vegetables, shrimp, and optional toppings.
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.

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