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1 1/4 lb fresh or frozen large size shrimp

2 t chili powder

1/4 t salt

6 t vegetable or canola oil

4 C broccoli florets

1/2 C sweet red pepper strips

4 T water

2 T tahini (sesame seed paste)

2 gsrlic cloves minced

1/4 t crushed red pepper

1/8 t salt

1 8oz pkg of cooked whole grain brown rice

snipped fresh cilantro (optional)

1 lime

Seared Shrimp & Broccoli bowls


  1. Thaw shrimp if frozen. Peel shrimp and pat dry. Sprinkle with chili powder and 1/4 t salt. In a large skillet heat 2 t oil over medium heat. Add shrimp; cook for 4 minutes or until opaque, turning once. Remove from skillet; cover and keep warm.
  2. In the same skillet combine broccoli, sweet peppers, and 2 T of water. Cook, covered, over medium heat for 6 minutes or until veggies are crisp-tender and brown. Stirring occasionally.
  3. Meanwhile for the dressing, remove 1/4 t and squeeze 2 T of a lime. In a small bowl whisk together the lime zest and the juice, remaining 4 t oil and 2 T water, tahini, garlic, crushed red pepper, and 1/8 t salt.
  4. Divide rice, shrimp, and veggies among bowls. Drizzle with dressing and if desired sprinkle with cilantro.