You will love this Chorizo and Shrimp Rice Bowl for a flavor-packed, hearty, and super nourishing meal. The rice soaks up some of the chorizo, shrimp and tomato mixture — you’ll love it!
Trust me when I say this meal might very well become a new staple on your weekly menu. SO much flavor and such a fun, unexpected combo of ingredients.
The combo of sausage, shrimp, rice, and bell pepper slightly reminds me of gumbo, but of course this isn’t gumbo. Gumbo-inspired, though…yes. And every time I think of gumbo I think of vacationing in my fav spot…Hilton Head. To be there right now!!!
….unfortunately, we’re not. But that’s okay 🙂
Anyway. We made this for dinner one Monday night, and made enough so that we’d have leftovers for dinner the following evening. Both of us love eating home cooked meals most nights of the week, but don’t always love having to spend a ton of time in the kitchen. Making a double batch of a recipe is our go-to trick, that isn’t rocket science, but is incredibly helpful. This chorizo and shrimp rice bowl held up perfectly the following day; we ended up mixing in the leftover rice and the sauce in the same bowl so the flavors could meld together even more.
As you can see, we used a ground chorizo, but if you don’t love chorizo or can’t find it, then you could use ground sausage or slice up some sausage links! The chorizo provides some fat and protein, which gets rounded out with more protein from the shrimp, fiber from the veggies, and carbs from the rice. I encourage all my clients to incorporate all four of these components at all meals to improve satiety, energy levels, blood sugar balance, and satisfaction. It’s an easy framework that helps simplify the process of putting together healthy, balanced meals that don’t completely eliminate any one macronutrient.
I hope you enjoy this recipe for chorizo and shrimp rice bowls as much as we did! I’d love to know if you end up making it!
Chorizo and Shrimp Rice Bowl
Ingredients
- 1 lb ground chorizo
- 1 1/2 lb wild-caught shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, deseeded and diced
- 1 zucchini, quartered
- 1 15-oz can fire roasted diced tomatoes
- 1/2 to 1 cup white rice, uncooked
- 1 tbsp Italian seasoning
- sea salt, to taste
- ground pepper, to taste
Instructions
- Bring a pot of water to a boil, and cook rice according to package.
- Heat a large skillet over medium high heat and cook chorizo, breaking up with a wooden spoon. Add 1 tbsp oil if needed. Once chorizo is cooked, remove from skillet and transfer to a plate.
- Reserve some of the fat from chorizo in the skillet, then add in onion and garlic and saute for 60 seconds until fragrant. Add in diced green bell pepper and continue to cook for 4-5 minutes. Season with salt, pepper, and Italian seasoning
- After 4-5 minutes, add in chopped zucchini and saute for 3-4 minutes, then add in diced tomatoes. Reduce heat to low and simmer for 7-10 minutes.
- Next, add in shrimp and cooked chorizo, stir everything together, and continue to cook until the shrimp are cooked, 3-4 minutes.
- Once shrimp are fully cooked, removed skillet from heat. Serve on top of a bed of rice, and ENJOY!
