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A vibrant grilled shrimp and brown rice buddha bowl filled with fresh vegetables

Classic Grilled Shrimp and Brown Rice Buddha Bowl

This classic grilled shrimp and brown rice Buddha bowl is a healthy and satisfying meal, packed with protein, whole grains, and fresh vegetables.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories 450 kcal

Equipment

  • Saucepan
  • Bowl
  • Whisk
  • Grill or Grill Pan

Ingredients
  

For the Bowl

  • 1 ½ cups brown rice (uncooked) short or medium grain
  • 3 cups water or low-sodium chicken broth
  • 1 lb large shrimp (about 20-25) peeled & deveined

For the Marinade/Sauce

  • 2 Tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 3 Tbsp low-sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey or maple syrup
  • ½ tsp sriracha (optional)
  • 1 Tbsp sesame seeds
  • 2 Tbsp scallions sliced thin

For Serving

  • 1 medium avocado sliced
  • ½ cup shredded carrots
  • 1 cup snap peas or broccoli florets
  • ¼ cup cilantro leaves
  • 2 lime wedges

Instructions
 

Rice Preparation

  • Rinse the brown rice under cold water until it runs clear. Combine the rice and water or broth in a saucepan, bring to a boil, then reduce to a gentle simmer.

Cooking the Rice

  • Cover the saucepan and cook for 35-40 minutes until the rice is tender and the liquid is absorbed.

Sauce Preparation

  • While the rice cooks, prepare the marinade and sauce by whisking together olive oil, minced garlic, grated ginger, soy sauce, rice vinegar, honey/maple syrup, and sriracha in a bowl.

Shrimp Marinade

  • Reserve about 2 tablespoons of the sauce for later, then add the peeled and deveined shrimp to the remaining sauce and marinate for 10-15 minutes.

Grilling Shrimp

  • Preheat a grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.

Assembling the Bowl

  • Divide the cooked brown rice among serving bowls. Arrange the grilled shrimp, sliced avocado, shredded carrots, snap peas, and cilantro leaves on top of the rice.

Final Touches

  • Drizzle with the reserved sauce, sprinkle with sesame seeds and scallions, and serve with lime wedges.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the marinade. Feel free to customize your Buddha bowl with your favorite vegetables like cucumber, bell peppers, or edamame.