Lemon Rosemary Shrimp Bowl

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  • 1 cup short grain brown rice, prepared according to directions
  • ¼ cup olive oil, divided
  • ¼ cup white balsamic vinegar
  • 1 lemon, juiced
  • 1 small red onion, halved and sliced
  • 2 cloves garlic, minced
  • 1 tbsp dried rosemary, finely chopped
  • 2 cups broccoli florets (about 1 large bunch cut into bite size pieces)
  • 1 lb peeled and deveined shrimp (with or without tails based on preference)
  • Himalayan Crystal Salt
  • Freshly ground pepper

Common Food Allergens

FREE FROM: gluten, dairy, corn, soy, eggs, nightshades, sugar
CONTAINS: citrus, shellfish

Nutrition Highlights

  • Shrimp: high in protein, selenium, and B12
  • Garlic: high in vitamins K, C, and folate; good source of fiber
  • Lemon: citric acid, vitamin C, and potassium

SERVES: 4 People


  1. Cook brown rice according to directions, seasoning with salt and pepper as desired.
  2. Heat 2 tbsp of olive oil in a large skillet over medium to medium-high heat. Add garlic and sauté until lightly browned. Add 2 tbsp balsamic vinegar, onion, rosemary, and broccoli to the pan. Season liberally with salt and cook about 5 minutes, tossing occasionally.
  3. Add remaining oil and vinegar and the shrimp to the pan. Cook 3-5 minutes, stirring occasionally, or until shrimp is opaque and fully cooked. Season with additional salt as desired.
  4. Place rice in the bottom of individual serving bowls. Top with shrimp and vegetable mixture and serve immediately.


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