Easy Healthy Shrimp And Vegetable Bowl

Name: Easy Healthy Shrimp And Vegetable Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 2 cups mixed bell peppers, sliced; 1 cup broccoli florets; 1 cup snap peas; 3 cloves garlic, minced; 1 inch ginger, grated; 2 tbsp soy sauce; 1 tbsp olive oil; Salt and pepper to taste; 2 cups cooked quinoa or brown rice

Highlighted under: Clean Healthy Food Inspiration

I absolutely love making my Easy Healthy Shrimp and Vegetable Bowl! It's a go-to meal that combines succulent shrimp with vibrant vegetables, all tossed together in a light and flavorful sauce. This recipe is not only quick to prepare, but it also packs a nutritional punch that makes me feel great about what I'm eating. Whether I’m cooking for myself or hosting friends, this dish consistently impresses with its colors and wholesome ingredients, and I can customize it to include whatever veggies I have on hand.

Created by

Nicola Fairchild

Last updated on 2026-02-24T01:33:36.518Z

Each time I make this dish, I'm reminded of how versatile and satisfying it is. The shrimp cooks quickly and absorbs flavors beautifully, making them the star of the dish. I usually sauté them with garlic and a bit of ginger, which adds the perfect aromatic touch. Using fresh vegetables not only enhances the flavor but also brings a nice crunch to the meal.

I love serving this bowl over quinoa or brown rice, which adds additional nutrients and keeps the meal hearty. For extra flavor, a drizzle of sesame oil or a sprinkle of sesame seeds brings it all together. It's a winner every time!

Why You'll Love This Recipe
Quick and easy preparation for busy weeknights
Packed with nutrients and colorful vegetables
Customizable with any seasonal veggies you have
Light yet satisfying for a healthy meal

Cooking Techniques for Perfect Shrimp

Cooking shrimp can be tricky due to its quick cooking time, which typically ranges from 3 to 4 minutes. To ensure they are perfectly cooked, look for a change in color from gray to pink, and the flesh should be opaque. Overcooking leads to a rubbery texture, so I recommend removing the shrimp from heat as soon as they are pink and slightly firm to the touch. Maintaining medium heat throughout will help achieve this ideal result without compromising flavor.

When sautéing shrimp, using a large skillet helps to avoid overcrowding. This allows the shrimp to cook evenly and attain a nice, slightly caramelized exterior. If using frozen shrimp, thaw them under cold water beforehand to save time and ensure even cooking. This crucial step enhances the dish's texture and allows for better incorporation with the vegetables and sauce.

Choosing and Preparing Vegetables

The vibrant colors and crisp textures of the mixed bell peppers, broccoli, and snap peas not only make this dish visually appealing, but they are also packed with nutrients. When preparing vegetables, aim for uniform sizes to ensure even cooking. Slice the bell peppers into strips, and cut broccoli into bite-sized florets. As a tip, feel free to switch out these vegetables for others in season, such as zucchini or asparagus; seasonal produce often tastes better and can offer a variety of nutrition.

A quick blanch of the snap peas in boiling water for 1-2 minutes before adding them to the stir-fry can enhance their color and crunchiness. This technique not only brightens them but also ensures they maintain their snap, adding an enjoyable texture to the bowl. After blanching, immediately plunge them into ice water to halt the cooking process, preserving their vibrant green color and nutrients.

Ingredients

Gather these fresh ingredients to create your delicious bowl:

Ingredients

1 lb shrimp, peeled and deveined
2 cups mixed bell peppers, sliced
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 inch ginger, grated
2 tbsp soy sauce
1 tbsp olive oil
Salt and pepper to taste
2 cups cooked quinoa or brown rice

Make sure to have everything prepped before you start cooking for the best results!

Instructions

Follow these steps for a quick and easy preparation:

Prepare the Vegetables

Chop the bell peppers, broccoli, and snap peas. Set them aside.

Cook the Shrimp

In a large skillet, heat the olive oil over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant. Then add the shrimp and cook for 3-4 minutes until they turn pink.

Add the Vegetables

Stir in the bell peppers, broccoli, and snap peas. Cook for another 5 minutes until the vegetables are tender yet crisp.

Finish with Sauce

Pour the soy sauce over the mixture, and stir to combine. Season with salt and pepper to taste.

Serve

Spoon the shrimp and vegetable mixture over cooked quinoa or brown rice. Enjoy your healthy shrimp bowl!

Enjoy your meal warm, and feel free to adjust seasonings as desired!

Pro Tips

For a spicy kick, add red chili flakes or Sriracha sauce to the shrimp while cooking. If you're short on time, you can use frozen vegetables as a quick alternative!

Storage and Meal Prep

This Easy Healthy Shrimp and Vegetable Bowl is perfect for meal prep, as it stores well in the fridge for up to three days. To keep the flavors vibrant, store the shrimp and vegetables separately from the quinoa or brown rice. You can reheat the dish easily in a microwave or on the stovetop, just ensure not to overheat the shrimp, which can make them tough. I often prepare larger batches during the weekend, making my weeknights hassle-free and healthy.

If you want to freeze this dish, try freezing the shrimp and vegetables raw, preparing them fresh when you're ready to eat. This ensures better texture and flavor when cooked. However, cooked portions can be frozen for up to two months; make sure to use airtight containers to prevent freezer burn, which could affect the taste of your meal.

Serving Suggestions

For an even heartier meal, consider adding toppings such as toasted sesame seeds, chopped green onions, or a sprinkle of crushed red pepper flakes for a bit of heat. These additions enhance both the flavor and presentation of the bowl, making it look restaurant-quality at home. I love finishing it off with a drizzle of sriracha or a squeeze of lime juice for a zing that ties all the elements together beautifully.

While this bowl is perfect on its own, you can also turn it into a refreshing salad by serving it over a bed of leafy greens. Spinach or arugula would provide a nice contrast to the quinoa or rice and introduce a fresh crunch to the dish. Eating it this way is a great way to incorporate even more veggies into your meal and make it feel lighter.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes! Just ensure to thaw them completely before cooking for even results.

→ What other vegetables can I use?

Feel free to swap in any of your favorites, such as zucchini, carrots, or asparagus.

→ Is this recipe gluten-free?

Yes, as long as you use a gluten-free soy sauce or tamari.

→ Can I prep this meal ahead of time?

Absolutely! You can chop the vegetables and marinate the shrimp a day in advance to save time.