Sometimes dinner just needs to happen without any drama. Enter this Shrimp & Veggie Rice Bowl — a 10-minute lifesaver that feels fresh, filling, and vaguely like something you might get at a food court… if the food court actually cared about your health.
💡 Why You’ll Love It
- High in protein, light on effort
- Uses frozen veggies and pre-cooked rice — hello, convenience!
- Great for post-work dinners or lunch that doesn’t feel sad
- Totally customisable — spicy? saucy? add all the extras
- Cooks in one pan, so minimal mess
🛒 Ingredients (Serves 1)
- 100g peeled shrimp (fresh or thawed frozen)
- ½ cup cooked brown rice (microwave pouches are your friend)
- 1 cup frozen stir-fry veggies (e.g., capsicum, broccoli, snap peas)
- 1–2 tsp soy sauce (or tamari for gluten-free)
Optional: a pinch of garlic powder or a squeeze of lime
🔥 How to Make It
- Cook the shrimp: Heat a splash of oil in a frying pan. Toss in the shrimp and stir-fry for 2–3 mins until they’re pink and just cooked through. Remove and set aside.
- Sauté the veggies: In the same pan, throw in your frozen veggies. Stir-fry for 4–5 mins until heated through and a bit golden.
- Combine it all: Add the shrimp back in, splash over the soy sauce, and give everything a good toss.
- Serve it up: Warm your rice and scoop it into a bowl. Pile the shrimp and veg on top. Done and dusted.
🧠 Nutrition Snapshot
- High in lean protein and fibre
- Full of micronutrients thanks to colourful veggies
- About 350–400 kcal per serve
- Great balance of complex carbs, healthy fats, and antioxidants
This one’s light but satisfying — perfect if you’re aiming for that “I ate something nutritious and adult” feeling without the actual adulting.
⚡️ Healthy Hacks
- Spice it up: Add a dash of chilli oil, sriracha, or ginger for some kick.
- Go saucy: Stir in a teaspoon of sesame oil or hoisin sauce for extra flavour.
- Pack it with protein: Add an egg on top if you’re feeling extra hungry.
- Meal prep moment: Double the shrimp and veggies and use them in wraps, noodles, or salads the next day.
🔁 Swap Suggestions
- No shrimp? Use firm tofu cubes, cooked chicken breast, or a soft-boiled egg.
- No brown rice? Quinoa, couscous, or even cauliflower rice works.
- No frozen veg? Use any fresh bits that need eating: zucchini, mushrooms, spinach — it’s all welcome.
🥡 Storage Tips
- Best enjoyed fresh, but you can keep leftovers in the fridge for up to 2 days.
- Reheat in the microwave with a splash of water or soy sauce to bring it back to life.
- Not ideal for freezing — the shrimp can go rubbery — but the veg-rice mix freezes fine if you’re batch cooking.
✨ Low-Effort, High-Reward
This bowl is the definition of balanced and breezy. You’ll feel like you’ve made something decent without a pile of dishes or a million ingredients. Just a solid, good-for-you meal that doesn’t eat your evening.
🍽️ Ready to Build a Week of 10-Minute Dinners?
Stick around! Plan4One is all about helping you eat well, waste less, and cook just enough. Solo cooking doesn’t need to be boring, sad, or microwave meals on loop.
👉 Subscribe now for more quick wins like this one — made just for one.
