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Super Flavorful Shrimp Power Bowls
Wake-up your taste buds and nourish your body with our Super Flavorful Shrimp Power Bowls! 🍤🥗
Have you ever eaten a meal that satiates your pallet in every single way: textures, colors, immense flavors, aromatics – that you feel entirely fulfilled and satisfied, and it just checks all the boxes for you?!
What if said meal also left you feeling completely AMAZING, full of energy, and without that late afternoon yucky-tired slump that the fast food/fried food lunch run often gifts us!!!?
These power bowls are your solution in every way!
Our recipe is a perfect blend of succulent shrimp, fresh crisp veggies, and a zesty dressing that will leave you craving more.
The combination of raw honey, fresh lemon juice, and garlic creates a marinade/salad dressing that’s both sweet and savory, while the cayenne pepper adds a touch of heat.
The shrimp are cooked to perfection and served atop a bed of cauliflower rice, quinoa, or brown rice, surrounded by a colorful medley of bright veggies.
These power bowls are not only a feast for the eyes, but they’re also packed with nutrients to fuel your body.
Shrimp is an excellent source of protein, while the veggies provide a boost of vitamins, minerals, and antioxidants. We also get some much-needed fiber thanks to those little-but-mighty chickpeas.
So, whether you’re looking for a quick and easy dinner, a healthy lunch option, or a meal prep solution, these Super Flavorful Shrimp Power Bowls are sure to hit the spot!
Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them very hydrating and great for weight loss and overall health.
English cucumbers are usually sweeter and milder than the regular, garden cucumbers we all grew up with, which have large seeds, and often a more bitter flavor.
The skin of English cucumbers is thinner and doesn’t need to be peeled.
Cucumbers are in the top 10 for high pesticides and are on the Environmental Working Group’s “Dirty Dozen” list, designed to help us quickly decide which produce should be purchased USDA organic.
I recommend that the cucumbers you eat be organic, or local garden grown if possible.
The fresh lemon zest really elevates your flavor game! Don’t skip it!
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.
🔪Do you like chopping veggies?
I’ve found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present.
It’s incredibly soothing after a busy day and the finished result always makes me feel a great sense of accomplishment because my family will be eating all of these beautifully prepared fresh vegetables.
4 servings
Ingredients:
- 2 lbs. raw shrimp, peeled and deveined
- 3 Tbsps avocado oil, melted ghee, or high quality extra-virgin olive oil
- 2 Tbsps raw honey
- 1 large lemon, juice and zest
- 1 Tbsp fresh dill weed
- 1 tsp garlic powder or 2 cloves minced garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- 1 or 2 large cucumbers, chopped
- 4 green onions, sliced
- 2 large carrots, shredded
- 1 x 15ozs chickpeas, drained and rinsed
- 1/2 cup sliced green olives
- fresh dill, to garnish
Serving suggestions:
- 2 cups cooked cauliflower rice, quinoa, or brown rice
Instructions:
In a small jar or bowl, add your oil of choice, honey, fresh lemon juice and zest, garlic, cayenne, dill, and sea salt. Shake vigorously or whisk to emulsify.
In a large bowl, pour about 1/3 of this dressing mixture over your raw shrimp (while reserving the remainder untouched by the raw shrimp to use as salad dressing) and gently toss to coat the shrimp well. Set aside.
Heat a large skillet over medium-high heat. Spread the shrimp in a single layer with all of the marinade into the skillet and cook for about 2 minutes per side, or until pink and opaque.
Actual cooking time varies depending on the size of your shrimp.
Meanwhile, chop your cucumber and green onions and place in a bowl. Add the shredded carrots, chickpeas, olives, and drizzle with the remaining dressing; stir to combine.
Add 1/2 cup of cooked cauliflower rice, quinoa, or brown rice to each serving bowl.
Divide your veggies equally among 4 bowls and top them with the cooked shrimp.
Garnish with fresh dill and lemon wedges as desired.
Enjoy!
💚Rachel
Ingredients
- 2 lbs. raw shrimp, peeled and deveined
- 3 Tbsps avocado oil, melted ghee, or high quality extra-virgin olive oil
- 2 Tbsps raw honey
- 1 large lemon, juice and zest
- 1 Tbsp fresh dill weed
- 1 tsp garlic powder or 2 cloves minced garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp sea salt
- 1 or 2 large cucumbers, chopped
- 4 green onions, sliced
- 2 large carrots, shredded
- 1 x 15ozs chickpeas, drained and rinsed
- 1/2 cup sliced green olives
- fresh dill, to garnish
Serving suggestions:
- 2 cups cooked cauliflower rice, quinoa, or brown rice
Instructions
- In a small jar or bowl, add your oil of choice, honey, fresh lemon juice and zest, garlic, cayenne, dill, and sea salt. Shake vigorously or whisk to emulsify.
- In a large bowl, pour about 1/3 of this dressing mixture over your raw shrimp (while reserving the remainder untouched by the raw shrimp to use as salad dressing) and gently toss to coat the shrimp well. Set aside.
- Heat a large skillet over medium-high heat. Spread the shrimp in a single layer with all of the marinade into the skillet and cook for about 2 minutes per side, or until pink and opaque. Actual cooking time varies depending on the size of your shrimp.
- Meanwhile, chop your cucumber and green onions and place in a bowl. Add the shredded carrots, chickpeas, olives, and drizzle with the remaining dressing; stir to combine.
- Add 1/2 cup of cooked cauliflower rice, quinoa, or brown rice to each serving bowl.
- Divide your veggies equally among 4 bowls and top them with the cooked shrimp.
- Garnish with fresh dill and lemon wedges as desired.
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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