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Lemon Herb Shrimp and Roasted Corn Rice Bowl with vibrant ingredients and herbs.

Lemon Herb Shrimp and Roasted Corn Rice Bowl

A quick, vibrant dinner featuring succulent lemon herb shrimp, roasted corn, and fluffy rice, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the rice
  • 1 cup rice (jasmine, brown, or leftover) Use leftover rice for quicker preparation.
  • 2 cups water For cooking the rice.
  • pinch salt To taste.
For the roasted corn
  • 2 cups corn (fresh, frozen, or canned) Roasted for best flavor.
  • to taste olive oil, salt, and pepper To season the corn.
For the shrimp
  • 1 pound shrimp (peeled and deveined) Tails on or off based on preference.
  • 1 tablespoon olive oil or melted butter For seasoning the shrimp.
  • 2 cloves garlic (minced) Enhances flavor.
  • 1 tablespoon lemon zest Adds brightness.
  • 1-2 tablespoons lemon juice To taste.
  • 1 teaspoon dried oregano or Italian seasoning For additional flavor.
  • to taste salt and pepper Season to preference.
For toppings
  • as desired chopped herbs (parsley, cilantro, basil, dill) Fresh herbs add a final touch.
  • as desired avocado, chopped cucumber, cherry tomatoes, feta, hot sauce Optional extras for added texture and flavor.

Method
 

Preparation
  1. If starting from scratch, cook 1 cup rice with 2 cups water and a pinch of salt. For leftover rice, warm it in the microwave with a splash of water.
Roasting the corn
  1. Preheat the oven to 425°F (220°C). Toss the corn with olive oil, salt, and pepper, then spread on a sheet pan in a single layer.
  2. Roast for 12 to 15 minutes, stirring once, until golden. Broil for an extra 1 to 2 minutes if desired.
Preparing the shrimp
  1. Pat shrimp dry with paper towels. Mix with olive oil or melted butter, minced garlic, lemon zest, lemon juice, oregano, salt, and pepper.
Cooking the shrimp
  1. Heat a skillet over medium-high heat. Cook shrimp in a single layer for about 1 to 2 minutes per side until pink and curled. Avoid overcooking.
  2. Finish with a squeeze of lemon juice and toss in fresh herbs right in the pan.
Assembly
  1. In a bowl, layer the rice first, followed by roasted corn, then top with lemon herb shrimp.
  2. Garnish with additional chopped herbs and any desired crunchy toppings like cucumber or radishes. Optionally, drizzle a mix of Greek yogurt, lemon juice, and salt as a sauce.

Notes

This bowl allows for customization, making it easy to cater to different tastes. Try adding spicy elements, creamy textures, or different grains.