Who doesn’t love a shrimp power bowl? Bruce has been making homemade Healthy Choice-style power bowls for us for years, and each serving comes in at under 200 calories! He always starts with chopped red onion, garlic, and a mix of peppers, then adds other vegetables—sometimes fresh or frozen corn, sometimes asparagus, and often shelled edamame or zucchini. We used Blackened Spice for bold flavor, but you can season it to your taste with just salt and pepper or your favorite blend. Lemon pepper or Greek Seasoning also work great in this dish!
This shrimp power bowl is one of our favorites! It combines peppers, onions, fresh corn and asparagus for a healthy, tasty bed for sizzling shrimp! If you are a weekend meal prep machine, double the amount of veggies in this recipe, and then you will have enough to create some healthy choice power bowls of your own! You can add grilled chicken, or steak to the top of the veggies, and a wedge of lime. So good!
3 Reasons You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes, perfect for busy weeknights.
- Nutritious & Balanced – Packed with lean protein, fiber, and vitamins, and under 200 calories a serving!
- Customizable – Swap out veggies or seasonings to fit your taste.
Ingredients for Shrimp Power Bowl
- Shrimp – A lean protein packed with flavor and essential nutrients.
- Red Onion – Adds a mild sweetness and depth of flavor.
- Garlic – Enhances the dish with a rich, aromatic taste.
- Bell Peppers – Provide crunch, color, and a dose of vitamins.
- Corn (Fresh or Frozen) – Brings a touch of natural sweetness.
- Asparagus (Optional) – Adds a fresh, slightly crisp texture.
- Shelled Edamame – A great plant-based protein source that complements the shrimp.
- Blackened Cajun Spice (or Alternative Seasoning) – Adds bold, smoky heat. Swap with lemon pepper or Greek seasoning for variety.
How to Make This Shrimp Power Bowl
- Sauté the Base – Heat a large skillet over medium heat. Add a little oil, then sauté chopped red onion, garlic, and bell peppers until softened.
- Add the Veggies – Stir in corn, asparagus (if using), and shelled edamame. Cook for a few minutes until tender.
- Cook the Shrimp – Push the veggies to one side and add shrimp to the pan. Sprinkle with blackened Cajun seasoning (or your choice of spices). Sauté until shrimp are pink and opaque, about 3–4 minutes per side.
- Combine & Serve – Toss everything together, adjust seasoning, and serve warm!
Benefits of Shrimp & Veggie meals:
1. Lean protein: Shrimp is a lean source of protein, meaning it contains relatively low levels of fat compared to other animal proteins. Protein is essential for muscle growth, tissue repair, and various metabolic functions in the body.
2. Nutrient-rich: Shrimp provides essential nutrients such as vitamin B12, selenium, and iodine. Vitamin B12 is important for nerve function and the production of red blood cells, while selenium supports immune function and acts as an antioxidant. Iodine is necessary for proper thyroid function.
3. Low in calories: Shrimp is relatively low in calories compared to many other protein sources, making it a favorable choice for those watching their caloric intake. This can be beneficial for weight management and maintaining a healthy body weight.
4. Omega-3 fatty acids: While shrimp doesn’t contain as much omega-3 fatty acids as fatty fish, it still provides some of these heart-healthy fats. Omega-3s have been associated with reducing inflammation, supporting brain health, and lowering the risk of heart disease.
5. Versatile and flavorful: Shrimp & veggies can be cooked in various ways, such as grilling, sautéing, or boiling, allowing for versatility in meal preparation.
6. Rich in vitamins and fiber: Vegetables, when paired with shrimp, contribute essential vitamins, minerals, and fiber to the meal. They offer a variety of nutrients, such as vitamin C, vitamin A, folate, and fiber, supporting overall health, digestion, and immune function.
Ingredients
- 1 cup red and orange peppers
- 1 small red onion
- 3 ears corn
- 16 ounces large shrimp
- 4 cloves garlic shredded with microplaner
- 1 bunch asparagus
- vegetable oil for sauté and marinade
- 2 teaspoons cajun seasoning
- 1 dash cajun seasoning
- 8 grinds black pepper
Instructions
- Dice peppers and onions. Shred garlic, and place in a small bowl with a drop or 2 of vegetable oil. Remove tough ends from asparagus, and cut on bias into 1 inch pieces.1 cup red and orange peppers, 1 small red onion, 1 bunch asparagus
- Place corn, in husk in microwave for 3 minutes on high. Let sit for at least 5 minutes to cool. Remove husk and silk. Cut bottom so it is even for standing corn up. Slice corn kernels off and set aside.3 ears corn
- Clean and de-vein shrimp. Pat dry between paper towels. This is important as any moisture will not allow shrimp to crisp up. Add shrimp to a bag or bowl and season with 1 teaspoon oil and 2 teaspoons cajun spice.16 ounces large shrimp
- Get 2 cast iron pans out. Add a few drops of oil to one pan and heat up. Sauté corn till browned a bit. Add some cajun spice to corn. Place in a bowl and cover with foil. Wipe pan clean with a paper towel.3 ears corn
- Heat up both cast iron pans and add a bit of oil to the one for the onions. Toss in onions, and stir. Now add the shrimp to the other hot pan and arrange so they are all flat. Do not stir, as you want them to get a nice sear.1 small red onion
- Add the garlic to the onions, and stir. Add in the asparagus. At this point, season with a bit of the cajun spice, and freshly ground black pepper and stir around to coat all the veggies.4 cloves garlic, 1 bunch asparagus, 2 teaspoons cajun seasoning
- After shrimp cooks for 5 minutes, turn over. Now add in the corn to the veggies and stir. The shrimp will only take about 2 minutes for the sear, and then pull off the heat.3 ears corn
- Arrange the veggies in a bowl and top with the shrimp.
Nutrition
Here are a few other light seafood dishes you may enjoy!
- Lettuce Salad with Shrimp (Greek Style)
- Purple Hull Pea Succotash with Seared Scallops
- Mango Shrimp Salad
More than 65 Easy Lenten Recipes for Meatless Dinners
I make this at least once a week!
Great idea. Lovely ingredients!
Chef,
Thank you so much!!
Dina and Bruce