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American

Garlic Shrimp Protein Bowls

Shrimp sears with garlic and lands on rice with a pile of spinach that wilts in the same pan. Each bowl is built to land near 35 grams of protein.

Prep
15 min
Cook
8 min
Total
23 min
Servings
4
Difficulty
Easy
Jump to recipe
Bowl of garlic shrimp, spinach, and rice

Why you’ll love it

  • Shrimp is the fast protein.
  • Spinach cooks in the shrimp juices.
  • Rice makes it a bowl, not a snack.
  • The whole pan takes under 10 minutes once the rice is done.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the shrimp dry and toss with salt.

  2. 2

    Heat the oil in a skillet over medium-high. Sear the shrimp 1 to 2 minutes per side, until pink. Add the garlic and pepper flakes for 20 seconds.

  3. 3

    Move the shrimp out. Add the spinach and stir until just wilted.

  4. 4

    Divide the rice, spinach, and shrimp among bowls.

  5. 5

    Squeeze lemon over the top.

Pro tips

  • Do not overcook the shrimp or the protein is tough.
  • Use cold rice or fresh. Both work.
  • A pinch of salt on the spinach matters.

Easy substitutions

Shrimp
Chicken breast, sliced and cooked through
Rice
Cauliflower rice, for fewer carbs
Spinach
Kale, cooked a minute longer

Storage and reheating

Storage

Refrigerate up to 2 days.

Reheating

Rewarm the shrimp gently. Do not boil.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
360
Protein
38 g
Carbs
32 g
Fat
8 g
Fiber
2 g

Moderate · Stovetop · High Protein, Dairy-Free

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients