Go Back
A colorful buddha bowl with grilled shrimp, brown rice, avocado, and mixed vegetables.

Classic Grilled Shrimp and Brown Rice Buddha Bowl

This classic grilled shrimp and brown rice buddha bowl is a light and healthy meal packed with flavor, featuring perfectly grilled shrimp, fluffy brown rice, and an abundance of fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked brown rice (or 2 cups cooked brown rice)
  • 12-14 large shrimp, peeled and deveined (about 1 pound)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 teaspoon honey or maple syrup (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon olive oil (for the shrimp)
  • 1 tablespoon sesame oil (for the veggies)
  • 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
  • ¼ cup sliced red cabbage (optional)
  • 2 green onions, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • ¼ cup chopped fresh cilantro or basil (optional)
  • 1 avocado, sliced (optional)

Equipment

  • grill or grill pan
  • skewers (optional)
  • large skillet or wok
  • mixing bowls

Method
 

Preparation
  1. Cook the brown rice according to package directions; set aside to cool slightly.
  2. In a medium bowl, whisk together the lime juice, soy sauce or tamari, honey or maple syrup (if using), minced garlic, and grated ginger to create the marinade.
  3. Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Let it marinate for at least 10-15 minutes.
  4. Preheat your grill or a grill pan to medium-high heat. Lightly brush the grill grates or pan with olive oil to prevent sticking.
Cooking
  1. Thread the marinated shrimp onto skewers if desired, or place them directly on the preheated grill.
  2. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque, and are cooked through. Remove from the grill and set aside.
  3. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the mixed vegetables (broccoli, bell peppers, snap peas, carrots) and stir-fry for 3-5 minutes until tender-crisp.
  4. In a large mixing bowl, combine the cooked brown rice, stir-fried vegetables, and sliced red cabbage (if using).
Assembly
  1. Divide the brown rice and vegetable mixture among two large bowls.
  2. Top each bowl with the grilled shrimp, sliced green onions, and toasted sesame seeds.
  3. If desired, add chopped fresh cilantro or basil, and sliced avocado.
  4. Serve immediately and enjoy your classic grilled shrimp and brown rice buddha bowl.

Notes

For extra flavor, squeeze fresh lime juice over the finished bowls. Adjust spice level to your preference with a pinch of red pepper flakes in the marinade. This recipe is easily adaptable with your favorite seasonal vegetables.