When you need a healthy meal, try this spicy shrimp bowl with melon! The spicy shrimp pairs perfectly with sweet and juicy Alonna™ Canary Melon. Served over a bowl of brown rice with fresh veggies and a simple salsa verde yogurt sauce.
Thank you to Pure Flavor for sponsoring this post and providing the delicious Alonna™ Canary Melon!
Spicy shrimp bowl with melon
Spice and sweetness go hand in hand, and the spice in the tender shrimp is a match with sweet melon. If you’ve ever enjoyed a mango salsa or pineapple salsa on a shrimp taco bowl, this pairing is one to try!
The shrimp is medium heat, but can definitely be adjusted to hotter or more mild depending on how much chili powder you use. Make it how you love it, then pair it with the perfect fruit!
Pure Flavor Alonna™ Canary Melon is crisp, and refreshing, and gives tropical vibes to whatever it is paired with. Yellow on the outside, and crisp white on the inside.
It is greenhouse grown, making it flavorful and available year-round!
Can you meal prep this recipe?
Absolutely! A buddha bowl and bowls like this are MADE for meal prep!
All the individual components can be prepped in advance and stored individually. Or, if you want to simplify even more, build your bowls so they are ready to grab and go!
Once your bowl is prepped and ready to go, add your sauce, shake it up, and enjoy!
What you need for shrimp bowls
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- brown rice
- raw shrimp
- chili powder
- cumin
- granulated garlic
- sea salt
- black pepper
- avocado oil
- Pure Flavor Alonna™ Canary Melon
- plain greek yogurt
- green salsa verde
- lime
- pico de gallo
- cilantro
- greens
How to make shrimp rice bowls
- To start, get the brown rice cooking first as it takes the longest. If using a rice cooker, add the rice along with 2.5 cups of water and a pinch of sea salt. If cooking on the stovetop, follow the instructions that come with the rice product packaging.
- In a medium bowl add the shrimp along with the chili powder, cumin, granulated garlic, sea salt, and pepper. Stir together and allow to marinade for up to 30 minutes.
- Heat a large skillet over medium high heat and once you have a hot pan, add the avocado oil. Add the shrimp and sear on one side for 2 minutes, flip, and allow the second side to cook for 1-2 more minutes. The shrimp will be pinkish when done and no longer opaque.
- Prepare the melon by slicing it in half and scooping out the seeds. Cut off the outside yellow skin, and then dice the juicy fruit into small pieces.
- To make the creamy salsa verde drizzle sauce, whisk together the yogurt, salsa, and fresh lime juice in a small bowl. To make it super smooth and creamy, you can also blend it in a blender.
- Once everything is ready to go, assemble your spicy shrimp bowl! Begin with a layer of warm brown rice, and add the diced melon, spicy shrimp, pico de gallo, greens, cilantro, and a drizzle of creamy salsa verde. Garnish with a shake of sesame seeds, green onions, red pepper flakes, or creamy avocado!
Substitutions
Below you’ll find a list of substitutions that will work well in this spicy shrimp roll bowl recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Shrimp – The type of shrimp I prefer to use is medium size, but any size will do! For a non-shrimp option, try your favorite fish, or use tofu, chicken, or make spicy black beans for a vegetarian option.
Avocado oil – For some added flavor, substitute in sesame oil. To maintain a more neutral flavor, opt for extra virgin olive oil or coconut oil.
Brown rice – Jasmine rice, sushi rice, ancient grains rice and quinoa mix, or cauliflower rice are all good alternatives to bowl rice. Or try it with this instant pot cilantro lime brown rice!
Yogurt – Need this dairy-free? Use canned coconut milk instead.
Salsa verde – Any type of salsa will work here. If you use a more chunky variety, you’ll want to blend it in a blender to smooth it out.
Lime – Lemon juice and rice vinegar are good alternatives to use here. For an Asian twist, swap in soy sauce or coconut aminos for the lime juice.
Pico de gallo – Fresh diced tomatoes are a delicious alternative! Pair with a little red onion and enjoy.
More healthy dinner recipes you’ll love
Spicy Shrimp Bowl with Melon
Ingredients
- 1.25 cup brown rice
- 1 lb raw shrimp (deveined and tails removed)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp granulated garlic
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil
- 1 Pure Flavor Alonna™ Canary Melon
- 1/4 cup plain greek yogurt
- 1/4 cup green salsa verde
- 1 lime juiced
- 1/2 cup pico de gallo
- 1/4 cup cilantro
- greens
Instructions
- To start, get the brown rice cooking first as it takes the longest. If using a rice cooker, add the rice along with 2.5 cups of water and a pinch of sea salt. If cooking on the stovetop, follow the instructions that come with the rice product packaging.
- In a medium bowl add the shrimp along with the chili powder, cumin, granulated garlic, sea salt, and pepper. Stir together and allow to marinade for up to 30 minutes.
- Heat a large skillet over medium high heat and once you have a hot pan, add the avocado oil. Add the shrimp and sear on one side for 2 minutes, flip, and allow the second side to cook for 1-2 more minutes. The shrimp will be pinkish when done and no longer opaque.
- Prepare the melon by slicing it in half and scooping out the seeds. Cut off the outside yellow skin, and then dice the juicy fruit into small pieces.
- To make the creamy salsa verde drizzle sauce, whisk together the yogurt, salsa, and fresh lime juice in a small bowl. To make it super smooth and creamy, you can also blend it in a blender.
- Once everything is ready to go, assemble your spicy shrimp bowl! Begin with a layer of warm brown rice, and add the diced melon, spicy shrimp, pico de gallo, greens, cilantro, and a drizzle of creamy salsa verde. Garnish with a shake of sesame seeds, green onions, red pepper flakes, or creamy avocado!
Nutrition
If you try this spicy shrimp bowl recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
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