shrimp and vegetable bowl

This shrimp and vegetable bowl delivers a nourishing and exciting meal packed with protein, fiber, and vibrant flavors. It combines crispy roasted potatoes, perfectly seared shrimp, tender vegetables, and a luscious creamy herb dip. Making this at home allows for control over ingredient quality, cost savings compared to restaurant grain bowls, and customization to taste.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 medium potatoes, cut into wedges
• 2 cups broccoli florets
• 8 ounces mushrooms, sliced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup fresh blueberries
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 tablespoon butter
• Fresh lemon wedges for serving (optional)
• For the Creamy Herb Dip: 1/2 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F. Cut potatoes into even 1-inch wedges. Toss with 1 tablespoon olive oil, half the garlic powder, paprika, salt, and pepper. Spread on a baking sheet in a single layer, cut side down. Roast for 25-30 minutes, flipping halfway through.
2. While potatoes roast, combine all dip ingredients in a small bowl. Mix thoroughly and taste, adjusting salt and lemon juice as needed. Let sit in the fridge while cooking other components.
3. Bring a pot of salted water to a boil. Add broccoli florets and corn, cooking for 3-4 minutes until broccoli is bright green and tender-crisp. Drain and immediately run under cold water to stop cooking. Pat dry with paper towels.
4. Heat a large skillet over medium-high heat with half the butter. Add sliced mushrooms in a single layer. Cook without moving for 3-4 minutes until golden, then stir and cook another 2 minutes. Season with salt and pepper.
5. Pat shrimp completely dry with paper towels. Season with remaining garlic powder, salt, and pepper. In the same skillet, add remaining butter over medium-high heat. Once it stops foaming, add shrimp in a single layer. Cook for 2 minutes on the first side, then flip and cook 1-2 minutes more until pink and opaque.
6. Divide roasted potato wedges among four bowls. Arrange shrimp, broccoli, mushrooms, and corn in sections. Scatter fresh blueberries over the top. Add a generous dollop of creamy herb dip in the center or on the side. Squeeze fresh lemon over everything if desired.

Notes

Prep time: 15 minutes. Cooking time: 30 minutes. Total time: 45 minutes. Serves 4. Nutritional Information per serving: 385 Calories, 28g Protein, 42g Carbohydrates, 12g Fat, 6g Fiber, 85% DV Vitamin C, 22% DV Iron. Tips: Make it dairy-free by using coconut yogurt and olive oil instead of butter. Swap shrimp for grilled chicken, salmon, or tofu. Use sweet potato wedges for extra vitamin A. Add red pepper flakes or cayenne for heat. Add quinoa or brown rice for extra carbs. Storage: Store components separately. Potatoes keep 3-4 days (reheat at 400°F for 8-10 mins). Shrimp keeps 2-3 days (best eaten cold). Vegetables last 3-4 days. Dip keeps up to 5 days. Do not freeze the assembled bowl, but roasted potatoes can be frozen for up to 2 months.