A fresh, fully cooked high-protein summer bowl featuring lemon garlic shrimp and roasted zucchini over jasmine rice. Ready in under 30 minutes and perfect for meal prep.
4 Servings
420 Calories
38g Protein
44g Carbs
12g Fat
Ingredients
For the shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- Salt and pepper to taste
For the roasted zucchini:
- 3 medium zucchini, sliced into half moons
- 2 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
For the bowls:
- 2 cups jasmine rice, cooked
- Lemon wedges for serving
- Fresh parsley, chopped (optional garnish)
Directions
- Preheat oven to 425°F. Toss zucchini with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and tender.
- While zucchini roasts, cook rice according to package instructions.
- In a bowl, toss shrimp with garlic, olive oil, lemon juice, paprika, red pepper flakes, salt, and pepper.
- Heat a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink and cooked through. Don't overcrowd the pan - cook in batches if needed.
- Build your bowls: rice base, roasted zucchini, shrimp on top. Squeeze fresh lemon over everything and garnish with parsley if you've got it.
Prepping ahead: Cook the rice and roast the zucchini up to 4 days in advance and store separately in airtight containers. Marinate the shrimp up to 24 hours ahead - any longer and the lemon juice starts to break down the texture.
Storing components separately: Keep the shrimp, zucchini, and rice in separate containers so nothing gets soggy. Shrimp especially tends to get rubbery when sitting in moisture - keeping it separate keeps it fresh.
How long it keeps: Cooked shrimp stays good in the fridge for up to 3 days. Rice and roasted zucchini will hold for up to 4 days. This one is best eaten earlier in the week for the best shrimp texture.
Reheating: Warm the rice with a small splash of water in the microwave (about 60–90 seconds). Reheat shrimp in a skillet over medium heat for 1-2 minutes - the microwave works in a pinch but can make shrimp rubbery fast. Zucchini reheats well in the oven at 375°F for 5-8 minutes or in an air fryer for 3-4 minutes to bring back some of that roasted texture.
Batch tip: Double the zucchini and rice on Sunday - both are incredibly versatile and can be repurposed throughout the week in wraps, scrambled eggs, or as a side to grilled chicken or salmon. Cook shrimp fresh in batches since it only takes a few minutes and tastes significantly better fresh off the skillet.