Pan-Seared Shrimp and Veggie Rice Bowl with Vidalia Onions
Prep time
Cook time
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Your new summertime favorite meal in a bowl! Pan-Seared Shrimp and Veggie Rice Bowls with seasonal Vidalia Onions!
Recipe type: Lunch, Dinner, 30 Minute Meal
Cuisine: American
Serves: 3 servings
  • ¾ lb fresh shrimp, peeled, deveined, and tails removed
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic salt
  • ¾ teaspoon ancho chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • juice from half a lime
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon salted butter
  • 2 cups corn (fresh or frozen)
  • 1 medium red bell pepper, roughly diced
  • 1 medium Vidalia onion, roughly diced
  • 1½ cup cooked grains (I used a brown rice/lentils/quinoa/farro mix)
  • 2 large ripe avocados, diced
  • 1 8-10 oz package cherry tomatoes, cut in half
  • 1 medium cucumber, diced and quartered
  • 1 cup cilantro, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1-2 teaspoons hot sauce
  • salt and pepper
  • 1 teaspoon red pepper flakes
  • cooked shrimp (see recipe + ingredients above)
  • ranch/sour cream mixture (optional)
  1. Lay the shrimp out flat, pat to dry. Season both sides of shrimp with the lemon pepper, garlic salt, ancho chili powder, smoked paprika, cayenne pepper, onion powder, marjoram, basil, and parsley. Squeeze the lime all over the shrimp.
  2. In a large skillet, add the olive oil and butter and heat in the pan over medium. Once melted, carefully add the shrimp. Allow it to sear on the pan for a few minutes without stirring, then carefully turn the shrimp over and sear the other side.
  3. Once both sides are cooked and slightly charred, stir the shrimp in the pan. The total cooking time for the shrimp should be about 5-7 minutes. Remove the shrimp from the pan, keeping the heat on the pan.
  4. Add the corn and bell pepper to the pan. Allow to char a bit the same as the shrimp did, stirring only every few minutes. Once the vegetables start to get some char marks, add the onions to lightly sauté, about 1-2 more minutes.
  5. Start to build your bowls with the cooked grains, adding the pan-seared vegetables, then the avocado, tomato, cucumber, and cilantro.
  6. Combine Olive oil, vinegars, lemon juice, hot sauce, salt and pepper, and red pepper flakes in a bowl or small jar to add as a light dressing. Stir well into the bowl, then top with the pan-seared shrimp.
  7. (Optional) Add a creamy ranch/sour cream based dressing to balance out some of the spice in the bowl.
  8. Serves three large bowls. Enjoy!
Nutrition Information
Serving size: 1 bowl Calories: 622 Fat: 35.5 g Saturated fat: 5.6 g Trans fat: 0 g Carbohydrates: 52 g Sugar: 6.2 g Sodium: 810.8 mg Fiber: 15.8 g Protein: 32.6 g Cholesterol: 177.1 mg
Recipe by Mama Harris' Kitchen at