14+ Healthy Shrimp Bowl Recipes for Meal Prep

I remember a rainy Sunday when the fridge was full of odds and ends and I needed lunches for the week. I browned shrimp in a skillet, tossed together grains and quick pickles, and suddenly the weekday scramble felt calm. That little experiment led me to collect 14+ Healthy Shrimp Bowl Recipes for Meal Prep and they have been my go to for busy weeks ever since.

1. Lemon Garlic Shrimp Quinoa Bowl

Why You’ll Love It:

This bowl is bright and simple, perfect for a light lunch or a post workout meal. The lemon cuts through the richness of the shrimp and quinoa holds up well in meal prep containers. Make it on a Sunday and grab it all week.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 lb large shrimp peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 lemon zested and juiced
• 1 cup quinoa rinsed
• 2 cups water
• 1 bunch asparagus trimmed and halved
• 1 cup cherry tomatoes halved
• 2 tbsp chopped parsley
• Salt and pepper to taste

How to Make It:

1. Cook quinoa with water according to package directions, about 15 minutes, fluff and set aside.
2. Toss shrimp with 1 tablespoon olive oil, minced garlic, lemon zest, salt and pepper.
3. Heat remaining oil in a skillet, cook shrimp about 2 minutes per side until opaque, squeeze in half the lemon juice.
4. Roast asparagus at 425 F for 8 minutes with a drizzle of oil and salt.
5. Divide quinoa into bowls or containers, top with shrimp, asparagus, cherry tomatoes, parsley and remaining lemon juice.

Meal Prep Tip: Store shrimp and vegetables on top of quinoa in airtight containers, keep lemon wedges separate and squeeze before eating for best texture.

2. Spicy Thai Shrimp Bowl with Brown Rice

Why You’ll Love It:

This bowl brings bold flavors without lots of fuss. The spicy peanut lime sauce is addicting but healthy when used sparingly. It is great for anyone who likes a little heat and bright herbs.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 2 cups cooked brown rice
• 1 cup shredded carrots
• 1 cucumber sliced thin
• 2 tbsp peanut butter
• 2 tbsp soy sauce low sodium
• 1 tbsp lime juice
• 1 tsp sriracha or to taste
• 1 tbsp vegetable oil
• 2 tbsp chopped cilantro
• 2 tbsp crushed peanuts

How to Make It:

1. Whisk peanut butter, soy sauce, lime juice and sriracha until smooth, add water to thin if needed.
2. Heat oil in a skillet, cook shrimp until pink about 2 minutes per side, toss with half the sauce.
3. Divide rice between bowls, arrange shrimp, carrots and cucumber.
4. Drizzle remaining sauce over bowls, top with cilantro and crushed peanuts.

Flavor Boost: Add a teaspoon of fish sauce to the peanut sauce for a deeper savory note.

3. Mediterranean Shrimp Bowl with Farro

Why You’ll Love It:

This Mediterranean take is hearty and herb forward. Farro gives chew and whole grains, while olives and feta make it feel indulgent without leaning on heavy sauces.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 1 cup farro rinsed
• 2 1/2 cups water
• 1 cup cherry tomatoes halved
• 1 cucumber sliced into ribbons
• 1/3 cup kalamata olives pitted and halved
• 1/3 cup feta crumbles
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Lemon wedges to serve

How to Make It:

1. Cook farro with water until tender about 25 minutes, drain and fluff.
2. Toss shrimp with oregano, salt and pepper, heat olive oil and cook shrimp 2 minutes per side until opaque.
3. Divide farro into bowls, arrange shrimp, tomatoes, cucumber, olives and feta.
4. Serve with lemon wedges and a spoonful of tzatziki if desired.

Swap This With That: Swap farro for barley or brown rice if you prefer.

4. Cilantro Lime Shrimp and Black Bean Bowl

Why You’ll Love It:

This bowl is bright and filling with plant based protein from black beans and zesty shrimp. It stores well and is a favorite for anyone who likes tangy vibrant meals.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 2 cups cooked white or brown rice
• 1 can 15 oz black beans drained and rinsed
• 1 cup frozen corn thawed
• 1 avocado sliced
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp lime zest
• Salt and pepper to taste

How to Make It:

1. Mix rice with lime juice, lime zest and half the cilantro, set aside.
2. Heat oil and cook shrimp about 2 minutes per side until cooked, season with salt and pepper and toss with remaining lime juice.
3. Gently warm black beans and corn together with a pinch of salt.
4. Assemble bowls with lime rice, black beans and corn, top with shrimp, avocado and cilantro.

Meal Prep Tip: Store avocado separately and add on the day of eating to avoid browning.

5. Teriyaki Shrimp Bowl with Bok Choy and Jasmine Rice

Why You’ll Love It:

Sticky teriyaki glaze and tender shrimp feel restaurant worthy but are fast to make. Bok choy adds a crunchy green element that stays crisp when prepped correctly.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 2 cups cooked jasmine rice
• 2 heads baby bok choy halved lengthwise
• 1/3 cup teriyaki sauce store bought or homemade
• 1 tbsp sesame oil
• 2 scallions sliced
• 1 tbsp toasted sesame seeds

How to Make It:

1. Cook jasmine rice and keep warm.
2. Heat sesame oil in a skillet, sear bok choy cut side down until slightly charred about 3 minutes, flip and cook 2 more minutes.
3. Add shrimp to skillet and pour teriyaki sauce, cook shrimp until opaque about 2 minutes per side and sauce thickens.
4. Divide rice into bowls, add bok choy, top with teriyaki shrimp, scallions and sesame seeds.

Serving Idea: Serve with a side of pickled ginger or a small bowl of miso soup.

6. Pesto Shrimp Farro Bowl with Roasted Zucchini

Why You’ll Love It:

Herby pesto brightens nutty farro and roasted zucchini, creating a bowl that is fresh yet satisfying. It is a good option for meal prep that never feels boring.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 1 cup farro cooked
• 2 medium zucchini sliced and roasted
• 1/3 cup basil pesto
• 1 cup grape tomatoes halved
• 2 tbsp olive oil
• 2 tbsp shaved Parmesan
• Salt and pepper to taste

How to Make It:

1. Roast zucchini at 425 F with olive oil and salt for 15 to 20 minutes until tender.
2. Cook farro and set aside.
3. Toss shrimp with pesto and cook in a hot skillet about 2 minutes per side until done.
4. Combine farro with remaining pesto, divide into bowls, top with shrimp, zucchini, tomatoes and Parmesan.

Flavor Boost: Toast pine nuts and sprinkle on top for extra texture and nutty flavor.

7. Cajun Shrimp and Sweet Potato Bowl with Greens

Why You’ll Love It:

A little spice and caramelized sweet potato make this bowl cozy and filling. It is great for colder weeks and stays tasty throughout the week.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 2 medium sweet potatoes peeled and cubed
• 4 cups kale stems removed and chopped
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 1/2 cup Greek yogurt
• 2 scallions sliced
• Salt to taste

How to Make It:

1. Toss sweet potato with 1 tablespoon olive oil and roast at 425 F for 25 to 30 minutes until tender and slightly caramelized.
2. Season shrimp with Cajun seasoning and a little salt.
3. Heat remaining oil and cook shrimp 2 minutes per side until opaque.
4. Sauté kale in the skillet briefly until wilted, season with salt.
5. Assemble bowls with sweet potato, kale, shrimp and a dollop of Greek yogurt, top with scallions.

Common Mistake to Avoid: Do not overcrowd the pan when cooking shrimp or they will steam instead of sear. Cook in batches if needed.

8. Greek Shrimp Orzo Bowl with Lemon Herb Dressing

Why You’ll Love It:

Orzo gives pasta comfort in a bowl while a lemon herb dressing keeps things bright. This works well for lunches or an easy dinner that feels fresh.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 1 1/2 cups orzo cooked
• 1 cup cucumber diced
• 1 cup tomatoes diced
• 1/3 cup feta crumbles
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• Salt and pepper to taste

How to Make It:

1. Cook orzo according to package directions, drain and cool slightly.
2. Whisk olive oil, lemon juice and parsley to make dressing, season with salt and pepper.
3. Cook shrimp in a skillet about 2 minutes per side until opaque.
4. Toss orzo with dressing, divide into bowls and top with shrimp, cucumber, tomatoes and feta.

Swap This With That: Swap orzo for small pasta shells or pearl couscous if you prefer a different texture.

9. Mango Shrimp Coconut Rice Bowl

Why You’ll Love It:

Sweet mango and creamy coconut rice create a tropical escape in a bowl. It is an easy summer lunch or a bright option for meal prep.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 ripe mango sliced
• 1 cup shredded red cabbage
• 1 tbsp coconut oil or olive oil
• 2 tbsp chopped cilantro
• Salt to taste

How to Make It:

1. Cook jasmine rice with coconut milk and water until tender about 20 minutes.
2. Heat oil in a skillet, cook shrimp until opaque about 2 minutes per side.
3. Lightly char mango slices in a grill pan for 1 minutes per side.
4. Divide coconut rice into bowls, add shrimp, mango, red cabbage and cilantro.

Serving Idea: Serve with a side of lime wedges and a light chili sauce if you want more heat.

10. Shrimp Buddha Bowl with Tahini Drizzle

Why You’ll Love It:

This nourishing bowl is full of colorful vegetables and a creamy tahini dressing that ties everything together. It is easy to customize and feels wholesome.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 2 cups cooked brown rice
• 2 cups broccoli florets roasted
• 1 cup shredded carrots
• 1 avocado sliced
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water to thin
• 1 tbsp olive oil
• Salt and pepper to taste

How to Make It:

1. Toss broccoli with olive oil and roast at 425 F for 15 to 20 minutes.
2. Cook shrimp in a skillet about 2 minutes per side until opaque.
3. Whisk tahini with lemon juice and water until pourable, season with salt.
4. Assemble bowls with brown rice, broccoli, carrots, avocado and shrimp, drizzle tahini on top.

Best Pairings: A simple miso soup or a crisp green salad pairs nicely with this bowl.

11. Chipotle Shrimp Black Bean and Corn Bowl

Why You’ll Love It:

Smoky chipotle flavor gives this bowl a cozy southwest vibe. It is bold but easy to prep and stays robust when reheated.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 2 cups cooked white rice
• 1 can 15 oz black beans drained and rinsed
• 1 cup corn kernels charred
• 1 chipotle pepper in adobo minced or 1 tsp chipotle powder
• 1 tbsp olive oil
• 1 avocado sliced
• 1/4 cup chopped cilantro
• Salt to taste

How to Make It:

1. Mix rice with half the cilantro and set aside.
2. Toss shrimp with minced chipotle or chipotle powder and salt.
3. Heat oil and cook shrimp until opaque about 2 minutes per side.
4. Warm black beans and charred corn together and season to taste.
5. Build bowls with cilantro rice, beans and corn, top with shrimp and avocado, garnish with remaining cilantro and lime.

Budget-Friendly Tip: Use frozen corn which is more affordable and very flavorful when charred in a hot skillet.

12. Garlic Butter Shrimp Zoodle Bowl

Why You’ll Love It:

This low carb option is light, garlicky and fast. Zoodles absorb flavor quickly so the garlic butter shrimp tastes like a treat while staying healthy.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 4 medium zucchini spiralized into noodles
• 3 tbsp butter or butter substitute
• 3 cloves garlic minced
• 1 lemon zested and juiced
• 2 tbsp chopped parsley
• 1/4 cup grated Parmesan
• Salt and pepper to taste

How to Make It:

1. Heat butter in a skillet, add garlic and cook briefly until fragrant about 30 seconds.
2. Add shrimp and cook 2 minutes per side until opaque, stir in lemon juice and zest.
3. Remove shrimp and quickly sauté zoodles in the same skillet for 2 minutes until just tender.
4. Divide zoodles into bowls, top with shrimp, sprinkle Parmesan and parsley.

Common Mistake to Avoid: Do not overcook zoodles or they will become watery. Cook them just until tender for best texture.

13. Shrimp and Brown Rice Cauliflower Rice Bowl

Why You’ll Love It:

This bowl mixes hearty brown rice with light cauliflower rice to stretch portions and add vegetables. It is practical for meal prep and keeps calories reasonable.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 1 cup cooked brown rice
• 2 cups cauliflower rice
• 2 cups steamed green beans
• 1 tbsp olive oil
• 1 lemon juiced
• 2 tbsp chopped chives
• Salt and pepper to taste

How to Make It:

1. Warm brown rice and separately sauté cauliflower rice in a skillet with a little oil for 5 minutes until tender.
2. Heat olive oil and cook shrimp until opaque about 2 minutes per side, squeeze lemon juice over shrimp.
3. Assemble bowls with half brown rice half cauliflower rice, add green beans and shrimp.
4. Garnish with chopped chives and a lemon wedge.

Meal Prep Tip: Layer grains and vegetables so softer items are on top to avoid sogginess when reheating.

14. Sesame Ginger Shrimp Soba Noodle Bowl

Why You’ll Love It:

Soba noodles make the bowl feel light yet satisfying, and sesame ginger dressing ties everything with an aromatic finish. This is a great option for a quick dinner that also makes good leftovers.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 8 oz soba noodles
• 1 cup snap peas steamed
• 1 cup thinly sliced carrots
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• 2 scallions sliced

How to Make It:

1. Cook soba according to package, rinse under cold water and drain.
2. Whisk soy sauce, rice vinegar, sesame oil and grated ginger to make dressing.
3. Heat a skillet, cook shrimp until opaque about 2 minutes per side.
4. Toss soba with dressing, divide into bowls, top with shrimp, snap peas, carrots, sesame seeds and scallions.

Best Pairings: Serve with a simple cucumber salad or steamed edamame for a complete meal.

15. Herbed Shrimp Lentil Bowl with Roasted Beets

Why You’ll Love It:

Lentils add satisfying plant protein and roasted beets bring earthy sweetness. This bowl is hearty, colorful and stores well for lunches.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients Needed:

• 1 lb shrimp peeled and deveined
• 1 cup green or brown lentils cooked
• 2 medium beets peeled and roasted cubed
• 2 cups arugula
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

How to Make It:

1. Roast beets at 400 F tossed with a little oil for 30 to 35 minutes until tender.
2. Cook lentils according to package until tender, drain and cool.
3. Toss shrimp with chopped parsley, salt and pepper, cook in a skillet about 2 minutes per side.
4. Assemble bowls with lentils, beets, arugula and shrimp, sprinkle goat cheese and finish with a drizzle of olive oil.

Personal Note: Roasted beets are one of my favorite make ahead items because they add color and a natural sweetness to many bowls.

FAQ

How long will shrimp bowls keep in the fridge for meal prep?

Cooked shrimp bowls will keep safely chilled for up to 3 days. Keep any avocado or delicate dressings separate and add on the day you eat to maintain texture.

Can I freeze shrimp bowls for longer storage?

Freezing is not ideal for shrimp bowls because shrimp texture can become mushy. You can freeze the grain or legumes separately, then thaw and add fresh or quickly reheated shrimp when ready to eat.

What is the best way to reheat shrimp bowls?

Reheat gently in a skillet over low heat just until warm, or use a microwave in short 30 second intervals to avoid overcooking shrimp. Reheat grains and vegetables first then add shrimp for the final warm through.

Are these bowls good for balanced nutrition for meal prep?

Yes these bowls combine a lean protein shrimp, whole grains or legumes, and vegetables for fiber and micronutrients. Adjust portion sizes to match your hunger and energy needs.

Conclusion

These 14 healthy shrimp bowl recipes offer variety and simplicity for busy weeks. They balance quick cooking shrimp with grains, legumes and plenty of vegetables so you can make satisfying meals ahead of time. Pick a few favorites, prep components on a weekend, and enjoy meals that feel fresh and intentional all week long. Try swapping herbs and sauces to make each bowl feel new and keep cooking accessible and enjoyable.