Shrimp Rice Bowl Recipe With Herby Ranch
My shrimp rice bowl recipe with herby ranch comes together in minutes. It’s high in protein and fiber, flavorful, delicious, and versatile!
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Servings: 1
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
- Defrost your peas by running them under hot water for about 90 seconds.
- Drain the chickpeas in the same strainer you used for the peas.
- Shred the carrots with a handheld grater.
- If not using store-bought dressing, make the ranch. (linked in post)
- 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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