Easy Shrimp Bowl Recipe (High-Protein, Low-Carb, Whole30-Friendly)

If you’re looking for a meal that’s light, fresh, and packed with protein, this Shrimp Bowl checks all the boxes. Juicy, golden-brown shrimp are sautéed to perfection and paired with crisp pickled cucumbers, creamy avocado, and crunchy edamame—all over a nutrient-dense base of cauliflower rice. But the real star of the show? A tangy, slightly spicy yogurt-based sauce that adds just the right amount of richness and zing to every bite.

This bowl isn’t just delicious—it’s also incredibly easy to make. With minimal prep and just a few simple steps, you’ll have a well-balanced, restaurant-quality meal in under 30 minutes. Whether you’re looking for a high-protein lunch, a quick weeknight dinner, or a healthy meal prep option, this shrimp bowl delivers on both taste and nutrition.

It’s also completely customizable. Not a fan of cauliflower rice? Swap it out for your favorite grain, like jasmine rice or quinoa. Want more heat? Adjust the spice level in the sauce. Looking to up the crunch factor? Add shredded cabbage or toasted sesame seeds on top.

No matter how you make it, this Shrimp Bowl will quickly become a go-to in your recipe rotation.

Ingredients

  • 1 cucumber, thinly sliced

  • 1 tsp sesame oil

  • ½ cup rice wine vinegar

  • 1 ½ tsp monk fruit sweetener (or sugar)

  • ¼ cup chopped red onion

  • ¼ cup chopped green onion

  • ¼ cup chopped cilantro

  • ½ cup edamame (blanched if frozen)

  • 12 oz shrimp (peeled, deveined, tails removed)

  • ½ tbsp avocado oil

  • 1 cup cauliflower rice (or base of choice)

  • ½ avocado, sliced

For the Sauce:

  • 1 cup yogurt

  • 1 tbsp sesame oil

  • 1 tbsp rice wine vinegar

  • ½ tbsp monk fruit sweetener (or sweetener of choice)

  • Hot sauce to taste

  • Water (if needed, to thin out sauce)

Instructions

  • Quick-Pickle the Cucumbers - Add thinly sliced cucumbers to a container. Pour in sesame oil, rice wine vinegar, and monk fruit sweetener. Shake well and refrigerate while you prepare the rest of the dish.

  • Prep the veggies - Chop red onion, green onion, and cilantro. Set aside. Blanche edamame (if using frozen), then set aside.

  • Cook the Shrimp - Heat a skillet on medium-high heat and add avocado oil Add shrimp in a single layer, working in batches to avoid crowding. Sauté until golden brown, flipping halfway, and cook until internal temp reaches 145°F. Remove from heat and set aside.

  • Make the Sauce - In a bowl, whisk together yogurt, sesame oil, rice wine vinegar, monk fruit sweetener, and hot sauce. Add water as needed if the sauce is too thick.

  • Assemble Your Bowl - Start with your base (cauliflower rice, regular rice, or your preferred grain). Layer on sliced avocado, shrimp, edamame, red onion, and cilantro. Drizzle with the yogurt sauce.

  • Enjoy - Grab a fork, mix it up, and dig in!