Spiced Shrimp & Zucchini Summer Bowls
This healthy Summer Shrimp Bowl is everything I want in an easy weeknight dinner—fresh, colorful, packed with flavor, and built around the best produce of the season. Filled with juicy shrimp, crisp cabbage, creamy black beans, caramelized zucchini, fluffy rice, and your favorite toppings, it's a nourishing meal that's as satisfying as it is simple to make. Even better, many of the ingredients can be prepped ahead of time, making dinner come together in just minutes on busy nights.
When zucchini is overflowing, cabbage is crisp from the farm, and the farmers market tables are bursting with color, meals like this practically make themselves. Fresh, seasonal ingredients simply taste better, and they're often more nutrient-dense when harvested at their peak. Which is why eating from our farm is a win win for all of our local customers.
These healthy shrimp bowls are loaded with protein, fiber, and vibrant vegetables, making them a balanced meal you'll feel good about serving your family. Every bite is full of crunchy, creamy, savory goodness, proving that wholesome food never has to be boring.
Whether you're cooking from your weekly CSA share, shopping at your local farmers market, or harvesting vegetables from your own backyard, this easy Summer Shrimp Bowl is a delicious way to celebrate the season. I hope it becomes one of those recipes you find yourself making on repeat all summer long!
Spiced Shrimp & Zucchini Summer Bowls
Ingredients
Shrimp & Zucchini
1 Tablespoon + 2 teaspoons olive oil, divided
2 Tablespoons fresh lime juice
4 cloves of garlic, minced
2 teaspoons unrefined salt, divided
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chili powder
2 pounds shrimp, tails and shelled removed
1 cup corn kernels, if frozen thawed
1 bunch of cilantro, chopped
2 medium sized zucchini, chopped
1 yellow onion, chopped
Bowls
2 cups cooked rice
1 can black beans, rinsed and heated on the stovetop
shredded cabbage for serving
minced cilantro for serving
lime juice for serving
Cilantro Cream Sauce
1/2 cup Greek yogurt
2 Tablespoons avocado mayo
1 Tablespoon lime juice
1 teaspoon honey or maple syrup
1 clove of garlic, minced
1/2 bunch of cilantro, chopped
1/2 teaspoon unrefined salt
Preparation
Preheat the oven to 425F.
In a large bowl whisk together the 1 Tablespoon of olive oil along with the remaining marinade ingredients--lime juice through chili powder, using 1 teaspoon of salt.) Add the shrimp, corn kernels and cilantro. Set aside.
Spread the chopped zucchini and onion on a large baking sheet. Drizzle with the remaining 2 teaspoons of olive oil and place in the preheated oven. Cook for about 18 minutes or until beginning to brown.
Spread shrimp on another baking sheet and place in the oven with the zucchini. Cook for another 15 minutes or until the shrimp is cooked through and the veggies are browned and tender.
While the shrimp and veggies are cooking prepare your rice, beans and cabbage. Just cook your rice, heat your beans with a generous pinch of salt, and thinly slice your cabbage and drizzle the cabbage with lime juice and salt.
Prepare the Cilantro sauce by blending all the ingredients together until smooth. Taste fore seasoning and adjust as needed.
Assemble the bowls by dividing the rice and beans between the bowls. Top with the shrimp, corn and zucchini. Add the cabbage and drizzle everything with the sauce.
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
Comments
Leave a comment
Replying to
Loading comments…