Sandra's Easy Cooking

In case you have not noticed I love making rice bowls, and Shrimp Rice Bowls are one of my go-to. The last post was Salmon Rice Bowl, and one before that was Taco Salad Bowl. It is one of those convenient and fast meals everyone loves in my house.

A delicious and healthy dish known as a seafood rice bowl is often prepared with seafood, rice, veggies, and aromatic seasonings. Although I used shrimp, the type of seafood used in this dish might vary.

Squid, salmon, and mussels are frequently utilized. Rice is served with fresh vegetables, including cucumbers, tomatoes, and avocados, along with seafood, which has been sautéed or grilled.

Soy sauce, garlic, ginger, and sesame oil are often combined in seafood rice bowls. This imparts a rich, savory flavor to the food that pairs well with fresh seafood and veggies.

Gochujang sauce, also known as Korean chili sauce, or hot chili oil may also be used in some variations to up the heat and flavor. With that being said, you can use any sauce you prefer, even if it is as simple as butter.

Seafood rice bowls are delicious and nutritious. In general, they are low in calories and rich in protein, fiber, and vital vitamins and minerals.

Additionally, they can be altered to meet special dietary requirements like gluten-free or vegetarian.

All things considered, shrimp or any other seafood rice bowls are a wonderful and wholesome way to enjoy seafood and veggies in a single, filling meal.

Seafood recipes you might like:

Salmon and Vegetables Sheet Pan Dinner

Classic Beer Battered Fried Fish

Easy Shrimp and Grits

If you decide to make these Easy Salmon Rice Bowls please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Shrimp Rice Bowl

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Simple and Easy lunch or dinner idea

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 packs Southern Style Jumbo Shrimp (I used SeaPak)
• 2 tablespoon olive oil, divided
• 2 zucchini, quartered
• 2 garlic cloves
• ¼ teaspoon cajun seasoning
• Salt and black pepper to taste
• 1.5 cups cherry tomatoes, halved
• 2-3 tablespoons chopped parsley, fresh
• ¼ tsp lemon juice
• 2 cups corn, saute
• 1 avocado, sliced
• 2 cups uncooked white rice + 1 tablespoon olive oil + 1/4 teaspoon salt

Instructions

Read the Instructions on how to prepare shrimp on the package. However, you can make your own fried, or in your skillet. I will add more in the notes.

AIR FRYER:

1. Preheat the air fryer to 390°F.
2. Arrange frozen shrimp in an airfryer basket in a single layer. Air fry for 7-8 minutes (full bag); SAUCE: Thaw unopened sauce packet in warm water. More on shrimp in notes.
   
   

STOVETOP RICE:

1. Wash white rice 2 to 3 times, then soak it in cold water for 15 minutes.
   Remove the water, then add a good pinch of salt to the rice, then cover it with cold water; Water should be approximately 3/4 inch (1.9 cm) above the rice.
2. Let the water boil at a high temp, then turn the temperature down to simmer for 13 to 15 minutes, covered; this will also depend on the size and freshness of your rice.
3. When rice is cooked, uncover and mix it or fluff it with your fork. Add any other seasoning if you wish.
   

ZUCCHINI:

1. Heat a skillet with a drizzle of olive oil. Add zucchini and sliced garlic, and sprinkle a bit of cajun seasoning, salt, and black pepper if needed.
2. Stir often and cook for up to 3 minutes at medium-high heat.
   

CORN:

1. Sauteed corn for one to two minutes. Season with salt and black pepper to taste.
   

CHERRY TOMATOES:

1. Wash and slice tomatoes in half. chop parsley and add to a bowl with halved tomatoes.
2. Add salt and pepper to taste, drizzle with olive oil, and a squeeze of lemon.
   
   

AVOCADO:

1. Slice avocado into thin slices just before serving.
   

SERVE—

1. In each bowl add approximately one cup of cooked rice.
2. Top rice with air-fried shrimp and all the other toppings.

Notes

Shrimp:

You can pick up a couple of boxes of already-cooked shrimp as I did and cook it in your airfryer or oven, or you can make some in your skillet. It is up to you how which kind of shrimp you will use.

I have one of my favorite shrimp recipes HERE

Topping:

You can do whatever you prefer. These are my topping preferences and I love them all together.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 347Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 5mgSodium: 250mgCarbohydrates: 48gNet Carbohydrates: 41gFiber: 7gSugar: 7gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I LOVE the taco salad bowl. It is probably one of my favorite quick and easy meals. In addition to lettuce, beans, tomatoes, cheese, avocados and so on you can add any protein that you prefer and include any other topping.

Tap Here for more Salad Recipes

Taco bowls are an ideal alternative to regular tacos since you can get all the tastes of a taco in one convenient dish. For those looking for a tasty dinner that is filling and healthy, this is an excellent choice.

Taco salad bowls are also a tasty and flexible dish that is suitable for any occasion. This is due to the ease with which you can alter them to suit your culinary preferences and dietary needs.

Just how have I never shared this before blows my mind? I simply can’t believe it!

Because my family and I adore it so much, I’ve started making it for us almost every week. I know, but you can never have too many taco days.

It is essential for us, though, on days when you have a little bit of everything and need to empty out your refrigerator before you go food shopping this Taco Salad Bowl is perfect!

Because you can add anything you want, taco salad bowls are also adaptable. Most frequently, taco seasoning is used on ground beef. We also add lettuce, tomatoes, onions, avocado, and a few pickled jalapenos.

Nonetheless, as I mentioned, you are free to include whatever you like.

If you make Taco Salad Bowl please tag me on social media or email me to let me know ([email protected])

You can find me on Instagram so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Also, I started a new lifestyle blog. I am super excited so if you would take a minute to check it out I would really appreciate it. Tap here to check it out! Thank you!!!

The recipe you might like:

Copycat Chick-fil-A Market Salad

Yield: 4

Taco Salad Bowl

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One of my favorite quick and easy meals is this Taco Salad Bowl which I am making at least once a week for years.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Groundb Meat:

• 1 pound ground beef
• 1/4 onion, chopped

Taco Seasoning:

• 1/2 tablespoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon dried oregano

Salad topping:

• 2 cups shredded letuce
• 2 avocados
• 2 tomatoes
• 1/2 red onion, chopped
• 1/4 cup pickled jalapenos

Addional Topping:

• 1 cup salsa
• 1 cup sour cream
• 1 cup shredded taco cheese blend
• Lime wedges

Optional:

• 1 can beans, drained
• 1 can corn, drained

Instructions

Cooking Ground Beef:

1. Cook ground beef for 5 to 7 minutes depending on your skillet with a drizzle of olive oil.
2. Add taco seasoning. If you do not want to use store-bought, combine all the herbs and seasoning in my ingredient list, which I would recommend because you control what is used in the actual seasoning.
3. Stir well until the ground beef is no longer pink. Remove any additional grease left over from the meat. I like using 80/20 so there will be some fat left in the skillet.
   
   

Assemble the salad:

1. Place about one cup for each bowl of shredded lettuce on the bottom of the bowl, place cooked ground beef in the middle, and just add whatever you wish to add around the meat; red onion, avocado, cheese, jalapeños, corn, beans, etc.
2. You can follow my list as well. If you do not have something that is okay. The distinctively nutty flavor is enhanced by crunchy chips like multigrain tortilla chips with flax, sunflower, and sesame seeds.

Notes

If you are following a low-carb diet, then, of course, you should skip beans and corn, so the carbs will drastically go down, which is 14 Net Carbs instead of 33. 33 Net Carbs is still not bad, but if you like to stick to your goals you should not add beans or corn.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 840Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 161mgSodium: 1725mgCarbohydrates: 47gNet Carbohydrates: 33gFiber: 14gSugar: 17gProtein: 47g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Copycat Chick-fil-A Market Salad with uncomplicated ingredients and versatility allowing you to seasonally adjusted substitutions. It’s fresh, tasty, and easy!

Chick-Fil-A is known for its legendary chicken sandwiches, but it also has some delectable salad options that don’t really get the attention they need.

I love a good sandwich don’t get me wrong, but I love salads too especially topped with some kind of protein.

Because they are consistently brimming with fresh ingredients, sweet and savory flavors, and ample quantities, the salads may be consumed as an entire meal and will keep you satisfied for many hours.

TAP HERE FOR MORE TASTY RECIPES

Because of its unique combination of fruits, veggies, toppings, grilled chicken, and flavorful dressing options, the Market Salad is a great way to intake a nutritional meal on a budget. The salads are wonderful!

If you want to save money and enjoy a fresh meal you much make this copycat recipe.

I changed some things like making my avocado dressing for this salad and creating something that will please my taste buds and I hope yours also.

Just to add that this would be a fantastic option for vegetarians if you just omit the chicken, of course. You can for example roast some chickpeas or perhaps make some firm tofu. If you ask me that would be a wonderful meat replacement.

With that being said, you can use other protein instead of chicken such as steak. ahi tuna, or turkey burgers. Those are some ideas from the top of my head. You can truly be creative and make this salad even more delicious.

Do you like getting your inspiration from restaurants? I love getting my inspo from fast food chains and creating something much healthier and on a budget.

SIMILAR RECIPES YOU MIGHT LIKE:

Southern English Pea Salad 

Grilled Spicy Corn Salad

Cucumber-Tomato and Mozzarella Cheese Salad

BLT Salad

Superfoods Salad

Mixed Greens Kiwifruit and Strawberry Salad

If you decide to make this tasty Copycat Chick-fil-A Market Salad, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Yield: 2 to 3 servings

Copycat Chick-fil-A Market Salad

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Copycat Chick-fil-A Market Salad is a simple and wonderful better for you lunch idea.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

GRILLED CHICKEN:

• 8-ounce chicken breast (apx.175g); 1 chicken breast
• 1 tbsp. extra virgin olive oil
• ¼ tsp kosher salt
• ⅛ tsp ground black pepper
• ¼ tsp paprika
• ¼ tsp. garlic powder

SALAD

• 2 cups spring mix salad chopped
• ¼ cup blueberries
• ½ cup strawberries, cut in half
• ½ granny smith apple chopped
• ½ gala apple or similar
• ½ cup blue cheese crumbled, or feta (or omit)

AVOCADO- RANCH DRESSING

• 1 ripe avocados, washed, cut in half, pit removed and flesh scooped out
• ¼ cup mayo, I like one with olive oil
• 1 tablespoon extra virgin olive oil
• ⅛ cup buttermilk
• 2 tablespoons lime juice (lemon works too)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• 1 tablespoon chopped cilantro
• ¼ teaspoon dried dill
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper
• ¼-½ tablespoon water

OPTIONAL TOPPING

• 1 tbsp. sliced almonds or walnuts
• 1 tbsp. granola

Instructions

1. Place the chicken breast on a platter and season with the seasonings. You can do this a night before to create even more flavor. The chicken should then be grilled for about 10 to 12 minutes, depending on the size and your grill, or until the breasts are fully done at internal temp of 165 degrees. I used indoor grill.
2. You can start putting together the salad as the chicken grills. Combine lettuce with strawberries, blueberries, and apples. You can arrange everything in lines over the lettuce or lightly toss it with dressing before adding chicken, which I do if I am making it for myself.
3. Slice the chicken into thin pieces or strips and place it on top of the salad, but you can lightly toss it in.
4. Make Dressing by putting everything in a food processor a a blender. You can use a fork but the outcome will me different.
5. Drizzle a bit of dressing over it and envoy!

Notes

I tried to strick to what was in my salad. However, with such a great dressing I thought addition of cheese is unnecessary. Also, you can add both types of apples because they do add different flavor, crunch and flavor. In my opinion granola is really not needed, but you do you and add if you like that idea.

You can grill chicken indoor/outdoor, or use pan or air fryer to cook it. Of course grilled chicken gives that extra flavor but if you do not have a grill, hey, cooking it in a pan is fine too.

Also, you may use any mixed greens you have or prefer. If you do not like lettuce use kale and cabbage.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 1063Total Fat: 75gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 197mgSodium: 1158mgCarbohydrates: 31gNet Carbohydrates: 20gFiber: 11gSugar: 14gProtein: 68g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest