18 Spicy Shrimp Bowl Recipes Delicious

Spice up your dinner routine with our sizzling selection of 18 Spicy Shrimp Bowl Recipes that promise to deliver bold flavors and quick satisfaction! Perfect for busy weeknights or when you’re craving something with a little heat, these bowls are a delicious way to turn simple ingredients into extraordinary meals. Dive in and discover your next favorite dish that’s sure to impress!

Spicy Garlic Shrimp Bowl

Dive into the bold flavors of this Spicy Garlic Shrimp Bowl, a perfect blend of heat and garlic that comes together in under 30 minutes for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp red pepper flakes
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 2 cups cooked quinoa
• 1 avocado, sliced

Instructions

1. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 4 cloves minced garlic and 1 tsp red pepper flakes, sautéing for 1 minute until fragrant.
2. Add the shrimp to the skillet, cooking for 2-3 minutes on each side until pink and opaque.
3. Stir in 1 tbsp honey, 2 tbsp soy sauce, and 1 tbsp lime juice, tossing to coat the shrimp evenly. Cook for an additional 1-2 minutes.
4. Divide 2 cups cooked quinoa between two bowls. Top with the spicy garlic shrimp, 1 sliced avocado, and 1/4 cup chopped cilantro.

The magic of this dish lies in the quick marinade that forms in the pan, coating the shrimp in a sticky, spicy-sweet glaze that pairs beautifully with the creamy avocado.

Tip: For an extra kick, add an additional 1/2 tsp red pepper flakes or serve with sliced jalapeños on the side.

Cajun Shrimp and Rice Bowl

Spice up your weeknight dinner with this Cajun Shrimp and Rice Bowl, a flavorful one-pan wonder that brings a little Louisiana heat to your table.

Ingredients

• 1 cup long-grain white rice
• 1 1/2 cups water
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, Cajun seasoning, salt, garlic powder, onion powder, and smoked paprika. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove from skillet and set aside.
3. In the same skillet, add the bell pepper, onion, and garlic. Cook for 5 minutes until the vegetables are softened.
4. Fluff the cooked rice with a fork and divide among bowls. Top with the shrimp and vegetable mixture. Garnish with fresh parsley and serve with lemon wedges on the side.

The magic of this dish lies in the Cajun seasoning’s bold flavors, perfectly complementing the succulent shrimp and fluffy rice for a meal that’s as vibrant as it is satisfying.

Tip: For an extra kick, add a pinch of cayenne pepper to the Cajun seasoning mix.

Thai Peanut Shrimp Bowl

Dive into the vibrant flavors of Thailand with this easy-to-make Thai Peanut Shrimp Bowl, a perfect blend of sweet, spicy, and savory that comes together in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cooked jasmine rice
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha
• 1 clove garlic, minced
• 1 tbsp vegetable oil

Instructions

1. In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, sriracha, and minced garlic until smooth. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Divide cooked jasmine rice between two bowls. Top with shrimp, shredded purple cabbage, shredded carrots, chopped cilantro, and green onions.
4. Drizzle the peanut sauce over the bowls and serve immediately.

The magic of this dish lies in the homemade peanut sauce, which adds a creamy, nutty depth that perfectly complements the fresh veggies and succulent shrimp.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Mexican Shrimp Bowl with Avocado Lime Dressing

Dive into the vibrant flavors of the coast with this Mexican Shrimp Bowl, topped with a creamy Avocado Lime Dressing that’s sure to brighten up your meal.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups cooked quinoa
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 2 tbsp Greek yogurt
• 1 garlic clove, minced

Instructions

1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and black pepper. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque.
2. In a large bowl, combine the cooked quinoa, avocado, cherry tomatoes, red onion, and cilantro.
3. For the dressing, blend the lime juice, Greek yogurt, and minced garlic until smooth. Drizzle over the quinoa mixture and toss gently to combine.
4. Divide the quinoa mixture among bowls and top with the cooked shrimp. Serve immediately.

The magic of this dish lies in the contrast between the warm, spicy shrimp and the cool, creamy dressing, creating a perfect balance of flavors and textures.

Tip: For an extra kick, add a dash of hot sauce to the dressing before blending.

Honey Sriracha Shrimp Bowl

Spice up your dinner routine with this Honey Sriracha Shrimp Bowl, a perfect blend of sweet and heat that comes together in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp Sriracha sauce
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups cooked jasmine rice
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a medium bowl, whisk together 2 tbsp olive oil, 3 tbsp honey, 2 tbsp Sriracha sauce, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp salt. Add the shrimp and toss to coat. Let marinate for 10 minutes.
2. Heat a large skillet over medium-high heat. Add the shrimp and marinade to the skillet. Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
3. Divide 2 cups cooked jasmine rice between two bowls. Top with the cooked shrimp, sliced avocado, and chopped cilantro. Serve with lime wedges on the side.

The magic of this dish lies in the caramelized glaze that forms on the shrimp, offering a sticky, flavorful bite with every forkful.

Tip: For an extra crunch, sprinkle some toasted sesame seeds over the top before serving.

Korean Gochujang Shrimp Bowl

Spice up your dinner routine with this Korean Gochujang Shrimp Bowl, a perfect blend of sweet, spicy, and savory flavors that come together in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 cup cooked jasmine rice
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1 green onion, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. In a bowl, whisk together gochujang, honey, soy sauce, sesame oil, garlic, and ginger. Add shrimp and toss to coat. Let marinate for 10 minutes.
2. Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through.
3. Divide cooked jasmine rice between two bowls. Top with shrimp, shredded carrots, sliced cucumber, and green onion. Sprinkle with sesame seeds.

The magic of this dish lies in the gochujang marinade, which caramelizes beautifully on the shrimp, offering a smoky depth that contrasts wonderfully with the fresh, crunchy veggies.

Tip: For an extra kick, add a drizzle of sriracha before serving.

Lemon Herb Shrimp Bowl

Brighten up your meal routine with this Lemon Herb Shrimp Bowl, a zesty and refreshing dish that’s as easy to make as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, juiced and zested
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp olive oil, garlic, oregano, thyme, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Remove the shrimp from the skillet and drizzle with half of the lemon juice and all of the lemon zest.
4. In the same bowl used for the shrimp, combine the cooked quinoa, cherry tomatoes, cucumber, and parsley. Drizzle with the remaining lemon juice and toss to combine.
5. Divide the quinoa mixture among bowls and top with the lemon herb shrimp.

The vibrant lemon and herb flavors paired with the hearty quinoa make this bowl a satisfying yet light meal perfect for any day of the week.

Tip: For an extra burst of freshness, add a handful of arugula to each bowl before serving.

Shrimp Poke Bowl with Mango

Dive into the vibrant flavors of the tropics with this Shrimp Poke Bowl with Mango, a refreshing twist on the classic Hawaiian dish that’s perfect for a quick lunch or a light dinner.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 1 cup diced mango
• 1 cup cooked sushi rice
• 1/2 cup diced cucumber
• 1/4 cup sliced green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1/2 tsp grated ginger
• 1 tbsp sesame seeds
• 1/2 avocado, sliced

Instructions

1. In a large bowl, whisk together the soy sauce, sesame oil, honey, and grated ginger to create the dressing.
2. Add the cooked shrimp to the bowl and toss gently to coat them in the dressing. Let marinate for 10 minutes.
3. Divide the cooked sushi rice between two bowls. Top each bowl with the marinated shrimp, diced mango, diced cucumber, and sliced green onions.
4. Garnish each bowl with sesame seeds and sliced avocado.

The sweet mango and savory shrimp create a delightful contrast, while the sesame dressing ties all the flavors together for a truly tropical experience.

Tip: For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Teriyaki Shrimp Bowl with Pineapple

Bring a taste of the tropics to your dinner table with this Teriyaki Shrimp Bowl with Pineapple, a sweet and savory dish that’s as colorful as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/2 cup teriyaki sauce
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 2 cups cooked white rice
• 1/4 cup chopped green onions
• 1 tbsp sesame seeds

Instructions

1. In a large bowl, marinate the shrimp in 1/2 cup teriyaki sauce for 15 minutes.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp minced garlic and 1 tbsp minced ginger, sautéing for 1 minute until fragrant.
3. Add the marinated shrimp to the skillet, cooking for 2-3 minutes on each side until pink and opaque.
4. Add 1 cup pineapple chunks to the skillet, cooking for an additional 2 minutes until the pineapple is lightly caramelized.
5. Divide 2 cups cooked white rice among bowls, topping with the shrimp and pineapple mixture. Garnish with 1/4 cup chopped green onions and 1 tbsp sesame seeds.

The contrast of juicy pineapple with the rich teriyaki glaze creates a harmony of flavors that’s irresistibly good. Perfect for when you’re craving something a little sweet, a little salty, and totally satisfying.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the marinade.

Shrimp and Quinoa Bowl with Tahini Dressing

Dive into the flavors of the Mediterranean with this Shrimp and Quinoa Bowl, topped with a creamy tahini dressing that’s both nutritious and satisfying.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 tsp garlic powder
• 2 tbsp water

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt, black pepper, and paprika. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
3. In a small bowl, whisk together tahini, lemon juice, honey, garlic powder, and water until smooth.
4. Fluff quinoa with a fork and divide among bowls. Top with shrimp, cucumber, cherry tomatoes, and red onion. Drizzle with tahini dressing.

The magic of this bowl lies in the contrast between the warm, spiced shrimp and the cool, crisp vegetables, all brought together by the rich tahini dressing.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Mediterranean Shrimp Bowl with Feta

Dive into the flavors of the Mediterranean with this vibrant shrimp bowl, topped with creamy feta and a zesty lemon dressing. It’s a quick, healthy meal that brings a taste of the seaside to your table.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
3. In the same bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and Kalamata olives.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, and dried oregano. Drizzle over the quinoa mixture and toss to combine.
5. Divide the quinoa mixture among bowls, top with the cooked shrimp, and sprinkle with crumbled feta cheese.

The contrast of the warm shrimp with the cool, crisp vegetables and tangy feta makes every bite a delightful mix of textures and flavors.

Tip: For an extra burst of freshness, add a handful of chopped parsley or mint before serving.

Shrimp and Grits Bowl

Dive into the heart of Southern comfort with this Shrimp and Grits Bowl, a creamy, savory dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp unsalted butter
• 1 cup shredded cheddar cheese
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2 green onions, sliced
• 4 slices bacon, cooked and crumbled

Instructions

1. In a medium saucepan, bring 4 cups water to a boil. Stir in 1 cup grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until thickened.
2. Remove grits from heat. Stir in 2 tbsp butter and 1 cup cheddar cheese until melted and smooth. Cover and set aside.
3. In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add shrimp, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Divide grits among bowls. Top with shrimp, crumbled bacon, and sliced green onions.

The magic of this dish lies in the smoky paprika-kissed shrimp against the creamy, cheesy grits—a contrast that’s downright addictive.

Tip: For an extra layer of flavor, use the bacon grease to cook the shrimp instead of olive oil.

Buffalo Shrimp Bowl with Blue Cheese

Spice up your dinner routine with these Buffalo Shrimp Bowls, topped with creamy blue cheese for a perfect balance of heat and cool.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1/2 cup buffalo sauce
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 cups cooked quinoa
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped green onions

Instructions

1. Preheat a large skillet over medium heat. Add 2 tbsp olive oil and shrimp, cooking for 2-3 minutes per side until pink and opaque.
2. In a small bowl, whisk together 1/2 cup buffalo sauce, 1 tbsp honey, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Pour over the shrimp, stirring to coat, and cook for an additional 1-2 minutes.
3. Divide 2 cups cooked quinoa among bowls. Top with shrimp, 1 cup shredded carrots, and 1/2 cup diced celery.
4. Sprinkle each bowl with 1/4 cup crumbled blue cheese and 2 tbsp chopped green onions.

The crunch of fresh veggies against the tender shrimp and creamy blue cheese creates a texture and flavor combo that’s irresistibly good.

Tip: For an extra kick, drizzle a little extra buffalo sauce over the top before serving.

Shrimp and Soba Noodle Bowl

Dive into the flavors of the sea with this Shrimp and Soba Noodle Bowl, a light yet satisfying dish that’s perfect for a quick weeknight dinner.

Ingredients

• 8 oz soba noodles
• 1 lb medium shrimp, peeled and deveined
• 2 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 cup snap peas, trimmed
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes

Instructions

1. Cook soba noodles according to package instructions, then rinse under cold water and set aside.
2. Heat 1 tbsp sesame oil in a large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink. Remove from pan.
3. In the same pan, add remaining 1 tbsp sesame oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
4. Stir in soy sauce, honey, snap peas, and carrot. Cook for 2 minutes until vegetables are crisp-tender.
5. Return shrimp to the pan, add cooked soba noodles, and toss everything together until well combined and heated through.
6. Garnish with green onions, sesame seeds, and red pepper flakes before serving.

The magic of this dish lies in the harmony of textures—chewy soba noodles, crisp vegetables, and succulent shrimp, all coated in a glossy, savory-sweet sauce.

Tip: For an extra crunch, sprinkle some crushed peanuts on top just before serving.

Shrimp Caesar Salad Bowl

Dive into the flavors of the sea with this Shrimp Caesar Salad Bowl, a refreshing twist on the classic that’s perfect for a light lunch or dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup croutons
• 1 lemon, cut into wedges

Instructions

1. Preheat a large skillet over medium heat. Toss the shrimp with olive oil, salt, and black pepper. Cook for 2-3 minutes per side until pink and opaque.
2. In a large bowl, combine the chopped romaine lettuce with Caesar dressing, tossing to coat evenly.
3. Divide the dressed lettuce among bowls. Top each with cooked shrimp, grated Parmesan cheese, and croutons.
4. Serve with lemon wedges on the side for a bright, citrusy finish.

The crispy croutons and tender shrimp create a delightful contrast, while the lemon adds a zesty pop that elevates the entire dish.

Tip: For an extra flavor boost, try grilling the shrimp instead of sautéing.

Shrimp and Black Bean Bowl

Dive into the vibrant flavors of this Shrimp and Black Bean Bowl, a quick and nutritious meal that’s as colorful as it is delicious.

Ingredients

• 1 cup cooked black beans, rinsed and drained
• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup chopped cilantro
• 1 lime, juiced

Instructions

1. In a large skillet, heat olive oil over medium heat. Add shrimp, cumin, smoked paprika, and salt. Cook for 2-3 minutes per side until shrimp are pink and opaque.
2. Add corn to the skillet and cook for another 2 minutes, just until heated through.
3. Divide black beans between two bowls. Top with the shrimp and corn mixture, diced avocado, and chopped cilantro.
4. Drizzle lime juice over the top and gently toss to combine.

The magic of this bowl lies in the smoky shrimp paired with the creamy avocado and tangy lime, creating a harmony of flavors in every bite.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder before serving.

Shrimp and Corn Chowder Bowl

Dive into the creamy, comforting embrace of this Shrimp and Corn Chowder Bowl, where sweet corn and succulent shrimp come together in a rich, flavorful broth.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 2 cups fresh corn kernels (about 3 ears)
• 1 pound medium shrimp, peeled and deveined
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper; sauté until softened, about 5 minutes.
2. Pour in chicken broth and bring to a simmer. Add corn and cook for 10 minutes, until the corn is tender.
3. Stir in shrimp and cook until they turn pink, about 3 minutes.
4. Reduce heat to low. Add heavy cream, salt, black pepper, and cayenne pepper. Stir well and heat through, about 2 minutes.
5. Garnish with chopped parsley before serving.

The magic of this chowder lies in the balance of sweetness from the corn and a gentle kick from the cayenne, making every spoonful a delightful surprise.

Tip: For an extra layer of flavor, try roasting the corn kernels before adding them to the chowder.

Shrimp and Spinach Bowl with Lemon Vinaigrette

Brighten up your mealtime with this Shrimp and Spinach Bowl, drizzled with a zesty Lemon Vinaigrette that brings everything together beautifully.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups fresh spinach
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1/4 cup sliced almonds

Instructions

1. In a large skillet over medium heat, heat 1 tbsp of olive oil. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
2. In the same skillet, add the spinach and cook for 1-2 minutes until just wilted. Remove from heat and set aside.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, black pepper, and minced garlic to make the vinaigrette.
4. Divide the spinach and shrimp between two bowls. Drizzle with the lemon vinaigrette and sprinkle with sliced almonds.

The crunch of almonds against the tender shrimp and wilted spinach, all coated in that bright vinaigrette, makes every bite a delightful contrast.

Tip: For an extra burst of flavor, let the shrimp marinate in half of the vinaigrette for 15 minutes before cooking.

Conclusion

We hope these 18 Spicy Shrimp Bowl Recipes inspire your next meal with their vibrant flavors and easy prep! Perfect for home cooks looking to spice things up. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

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