These BBQ Shrimp Bowls top rice with BBQ-glazed shrimp, crisp veggies, and fresh avocado. Ready in 30 minutes, they’re a quick and easy grain bowl perfect for meal prep and summer.
Why you’ll love this recipe!
Easy + flavorful – BBQ sauce and simple seasonings deliver serious flavor to every bite of these shrimp rice bowls.
Great for meal prep – Cook everything in advance and assemble throughout the week for easy lunches or dinners.
Customizable – Swap the rice for quinoa, use your favorite veggies, or grill the shrimp instead of searing for a summery vibe.
I have great news for you: summer dinners don’t always mean standing over a hot grill. Just look at these BBQ Shrimp Bowls! They deliver the same char-grilled flavor without actually needing a grill.
To make these bowls, I glazed seasoned and seared shrimp with barbecue sauce and topped them on a bowl of rice with cool cucumber, carrots, and creamy avocado. It’s the kind of 30-minute dinner that tastes like you spent way more effort than you actually did. And just like my slow cooker BBQ chicken or BBQ glazed chicken thighs, I make them constantly in the summer!
BBQ Shrimp Bowl Ingredients
Shrimp – I used peeled and deveined large shrimp for convenience.
Herbs and seasonings – I seasoned the shrimp with paprika, garlic powder, onion powder, parsley, thyme, oregano, and salt.
Barbecue sauce – You need half of the sauce for the shrimp and the other half for drizzling over the bowl.
Grains – Cooked white rice, brown rice, or quinoa are all great options for the base. Craving more flavor? Use cilantro lime rice or coconut rice instead.
Toppings – Keep the toppings fresh to balance those smoky BBQ flavors. I like sliced cucumbers, avocado, and carrots.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Whole30 or Paleo option – Swap the rice for cauliflower rice, leafy greens, or spiralized veggies like zucchini (zoodles) or sweet potato. Also, use a compliant BBQ sauce sweetened with dates or pineapple instead of sugar.
- Instead of shrimp – Make the bowls with diced chicken breasts, salmon bites, or tofu cubes.
- Customize the toppings – Top the bowls with sliced bell peppers, shredded cabbage, a quick homemade coleslaw, chopped cilantro, or fresh lime juice.
How to Make BBQ Shrimp Rice Bowls
Step 1: Cook the rice. Start by cooking your rice if you haven’t already.
Step 2: Season the shrimp. Add the shrimp, herbs, and spices to a large bowl and toss to combine.
Step 3: Sear. Heat the oil in a skillet, then add the shrimp and cook until they’re pink. Remove from the heat and pour the BBQ sauce into the skillet. Stir to coat the shrimp.
Step 4: Assemble. Divide the rice between bowls and top with the BBQ shrimp, cucumbers, carrots, and avocado. Drizzle more BBQ sauce on top and enjoy!
Erin’s Tips and Tricks
- Before you do anything, pat the shrimp dry with paper towels to help the spices stick.
- Don’t overcrowd the shrimp in the pan, or else they’ll steam rather than caramelize.
- You’ll know the shrimp are done cooking when they turn opaque and curl into a “C” shape. They should only take 1 or 2 minutes per side.
My Pro Tip
Grill or Bake the Shrimp
We like to make these shrimp bowls on the barbecue in the summer. I’ll thread the seasoned shrimp onto skewers and throw them on a medium-high grill for 2 to 3 minutes per side, then brush on the BBQ sauce. The rest of the year, when I need my hands free, I’ll roast or air fry the seasoned shrimp at 400ºF for 6 to 8 minutes.
Storage
Make Ahead: These loaded shrimp bowls are great for meal prep! I keep the cooked rice, BBQ shrimp, and prepped veggies (except the avocado) in separate containers in the fridge, then assemble them right before serving.
Refrigerator: Store the leftovers in an airtight container in the fridge for 2 to 3 days.
Reheating: To avoid overcooking the shrimp, I microwave the rice in 30-second intervals until it’s warm, then place the BBQ shrimp on top and microwave again for 30 to 45 seconds.
More Loaded Bowls
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
-
If you haven’t already, cook the rice according to the package instructions.
-
Add the shrimp to a large bowl. In a small bowl, stir the paprika, garlic powder, onion powder, parsley, salt, thyme, oregano, and cayenne together. Sprinkle the spice mix over the shrimp and stir to combine.
-
Heat olive oil over medium heat in a skillet, then add the shrimp and cook until pink, about 4 minutes. Then, remove from the heat and pour the bbq sauce into the skillet and stir to combine.
-
Assemble the bowls: divide the rice amongst 2 bowls, then add half of the shrimp in a bowl and half in the other. Add the cucumbers, carrots and avocado to both bowls.
-
Drizzle each bowl with a little extra bbq sauce and enjoy!
*Calories are per serving and are an estimation
Calories: 1187kcal | Carbohydrates: 201g | Protein: 49g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 286mg | Sodium: 2675mg | Potassium: 1715mg | Fiber: 14g | Sugar: 32g | Vitamin A: 9852IU | Vitamin C: 25mg | Calcium: 281mg | Iron: 4mg
