How to Make Shrimp and Zucchini Rice Bowl - A Step-by-Step Guide

Shrimp and zucchini rice bowl is a delightful, healthy, and easy-to-make dish that is perfect for a quick weeknight dinner or a satisfying lunch. With the combination of tender shrimp, fresh zucchini, and fluffy white rice, this dish offers a burst of flavors and textures that will leave you completely satisfied. Whether you are a seafood lover, a fan of zucchini, or just someone looking for a new way to enjoy a delicious meal, this recipe is sure to be a hit at your dinner table.

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Ingredients

  • 2 tablespoons olive oil, divided
  • 2 cups sliced green onions
  • ¼ teaspoon salt, divided
  • 2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
  • 2 ½ cups sliced zucchini
  • 3 cloves garlic, minced
  • 1 pound peeled and deveined large shrimp
  • ½ cup unsalted chicken stock
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh tarragon
  • 2 ounces goat cheese, crumbled
  • 1 tablespoon Tarragon leaves for garnish

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 bowls

  • Heat 1 tablespoon oil in a large skillet over medium-low heat. Add green onions and 1/8 teaspoon salt. Cover and cook until green onions are tender, stirring occasionally, about 3 minutes; add a tablespoon of water during cooking if green onions start to brown. Add rice to skillet; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Divide rice mixture evenly among 4 bowls.
  • Increase heat to medium-high and add remaining 1 tablespoon oil to skillet. Add zucchini and remaining 1/8 teaspoon salt; saute 3 minutes or until zucchini starts to soften. Add garlic and shrimp; cook 4 minutes or until shrimp are done. Divide mixture evenly among bowls.
  • Add chicken stock, lemon juice, and mustard to skillet, scraping pan to loosen browned bits; cook 3 minutes or until sauce slightly thickens. Remove from heat, and stir in butter and tarragon. Drizzle sauce evenly over bowls. Sprinkle with goat cheese. Garnish with additional tarragon, if desired.