My shrimp rice bowl recipe comes together in minutes and will be one of your new favorite shrimp recipes! Crunchy, fresh veggies, creamy chickpeas, and sweet, succulent shrimp on top of cooked rice, drizzled with my homemade ranch dressing infused with herbs.
It’s one of my favorite high-protein recipes and is packed with fiber. Healthy food shouldn’t leave you feeling like you’ve sacrificed anything, and this shrimp bowl checks all the boxes. It’s also versatile. Swap any of the ingredients with what you like or need to use up. If you prefer a vegetarian rice bowl, omit the shrimp.
Add this to your collection of quick shrimp recipes and easy rice bowls, and if you love shrimp, my Greek shrimp salad is one of my go-to 10-minute recipes!
Rice and salad bowls are among my favorite ways to use up leftovers and random, small amounts of food. There is no right or wrong; you can add whatever you want. This shrimp rice bowl recipe combines leftover shrimp from dinner the night before with veggies from the freezer. Using ingredients you already have is one of the best ways to prevent food waste while creating delicious and healthy meals.
A cool and creamy sauce can bring a dish together, and since I always have my homemade dry ranch seasoning on hand, I whipped up a small batch of ranch dressing and added extra parsley for color and freshness. Tzatziki would be good, too, and the dill would complement the other flavors.
If you missed it, I recently shared my egg salad recipe with no mayo, sausage balls with a fall twist, and simple 5-ingredient bread recipes!
Shrimp Rice Bowl Recipe
As part of my weekly food prep, I rinsed and drained the chickpeas and shredded the carrots. Food prep is a game-changer. Instead of creating full meals and eating the same thing all week, you’re prepping a variety of protein and produce that can be used in various ways throughout the week. I have an in-depth article on my weekly food prep process you can read here. Having a few recipes using cooked shrimp in your back pocket is another excellent way to prevent waste, and salads like this are a great way to use it up!
Enjoy this easy, healthy meal for one, or adjust the number of servings in the recipe card below. When you move the slider to your desired servings, it will automatically adjust the ingredient amounts for you.
Shrimp Bowl Ingredients
- Brown rice. I make a double batch of my oven-baked rice recipe every week and freeze half a batch in my favorite meal prep containers for quick meals like this. Any rice will work!
- Chickpeas. Having a variety of canned beans on hand helps you prepare meals like this quickly. Plus, they’re nutritional powerhouses.
- Green peas. They’re a fantastic source of protein and fiber, adding a pop of sweetness and color to your meals.
- Carrots. I love adding shredded carrots to rice or salad bowls. Similar to peas, they add a little sweetness and color.
- Shrimp. I had some leftover shrimp from the Greek shrimp salad I made during the holidays, but any cooked shrimp will work.
- Ranch sauce. Since I keep a big batch of my homemade dry ranch dressing mix in my pantry, whipping up a quick ranch dressing recipe is fast and easy. For this shrimp rice bowl recipe, I combined a little Greek yogurt, mayonnaise, lemon juice, and Italian parsley, with some ranch seasoning mix. Add as much or as little of the ingredients as you like. To thin it out, add a little cold water or milk.
- Parsley. Prepping a big batch of fresh parsley is also part of my weekly food prep, and I add it to almost everything I eat. It adds freshness, color, and nutrition. Many people don’t know that parsley is very good for you, especially if you eat the stems!
Step-By-Step Instructions
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- I like to prep everything first so that the hot ingredients remain hot once I build my bowl.
- Make the sauce. If you don’t already have ranch dressing on hand, use some of my homemade dry ranch dressing mix to make a quick sauce, as described above, or use your preferred sauce or dressing.
- Drain the chickpeas. Add them to a small handheld strainer and rinse them thoroughly.
- Shred the carrots. I like to use a handheld grater for this. Once you’ve shredded them, they can turn brown quickly, so I like to cover them with a damp paper towel.
- Defrost your peas. Add them to the same strainer you used above, and run them under hot water for about 90 seconds. This is enough to defrost them while maintaining their color and texture.
- Heat the rice and assemble the bowl by spreading the rice on the bottom and adding the shrimp, peas, chickpeas, and carrots. Drizzle with the sauce and garnish with additional parsley, if desired.
Tips & Storage
- Spend a little time once a week prepping the ingredients you use the most. For me, that’s scallions, Italian parsley, shredded carrots, and cabbage. Doing this will help you prepare quick meals like this throughout the week.
- I used rice that I had previously prepared and frozen, but any rice will work. To reheat frozen rice, add the desired amount to a small microwave-safe bowl, cover it with a wet paper towel, and cook on defrost, checking and stirring it every 40 to 60 seconds. Reheating things on defrost is gentler and helps prevent food from drying out, while the damp paper towel helps create steam and adds moisture.
- Many people discard leftovers because they don’t want to eat the same thing again or are unsure of what to do with them. This rice bowl is a perfect example of making something delicious from random ingredients. I hope this shrimp rice bowl recipe inspires you to raid your refrigerator and put together something delicious before it ends up in the trash!
- If using leftover shrimp, it needs to be eaten immediately. If using freshly cooked or purchased shrimp, consume within three days.
If you’ve tried this shrimp rice bowl recipe or any recipe on my site, please leave a comment below!
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Shrimp Rice Bowl Recipe With Herby Ranch
Ingredients
- 1 cup cooked rice
- 1 cup cooked shrimp
- 1/4 cup shredded carrot (appx one small carrot)
- 1/4 cup chickpeas
- 1/4 cup frozen peas
- 1/4 cup ranch dressing
- Chopped Italian parsley, optional
Instructions
- If not using store-bought dressing, make the ranch. (linked in post)
- Drain and rinse the chickpeas in a small strainer.
- Shred the carrots with a handheld grater.
- Defrost your peas by running them under hot water for about 90 seconds.
- Heat the rice in the microwave on defrost with a damp paper towel on top.
- Assemble the bowl by spreading the rice in the bottom and adding the shrimp, peas, chickpeas, and carrots.
- Drizzle with the sauce and garnish with additional parsley, if desired.
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