About This Healthy Recipe
Garlic-lime shrimp with brown rice, shredded cabbage, corn, cucumber, cilantro, and a small amount of olive oil. The shrimp cooks quickly, making this a practical single-serving bowl.
The shrimp is cooked separately over high heat, then placed over the assembled rice and vegetables. Keeping cabbage and cucumber raw preserves crunch.
This healthy shrimp brown rice bowl uses measured ingredients, realistic quantities, and practical preparation steps for home cooking. It is a healthy meal idea, not a cure, guaranteed weight-loss method, or substitute for individualized nutrition care.
Why Readers May Like It
- 1Ready in about 22 minutes.
- 2Provides substantial lean protein.
- 3Uses one cooked grain and fresh vegetables.
Recipe Summary and Estimated Nutrition
The values below are calculated for the exact ingredient weights listed in the base recipe. The four primary cards show calories, protein, carbohydrates, and total fat per serving; the detailed table shows how every ingredient contributes to the full recipe total.
1 large bowl
Calculated from measured ingredient weights and divided by 1 serving. Values are evidence-informed estimates rather than laboratory-tested results.
Estimated energy per serving
Calculated from all listed ingredients
Includes fiber and naturally occurring sugars
Includes saturated and unsaturated fat
Values are calculated before display rounding. Product labels, produce size, drained weight, cooking loss, and substitutions can change the final result.
Ingredient-by-Ingredient Nutrition Breakdown
Household measurements and gram weights are shown together so readers can reproduce the recipe and compare the estimate with another reliable database or the labels on the exact products they buy.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Cooked shrimp | 6 ounces | 170 g | 168 kcal | 40.8 g | 0.3 g | 0.5 g |
| Cooked brown rice | 1 cup | 195 g | 240 kcal | 5.3 g | 49.9 g | 1.9 g |
| Shredded red cabbage | 1 cup | 70 g | 22 kcal | 1 g | 5.2 g | 0.1 g |
| Corn kernels | ½ cup | 82 g | 79 kcal | 2.8 g | 17.2 g | 1.2 g |
| Cucumber, chopped | ⅔ cup | 100 g | 15 kcal | 0.7 g | 3.6 g | 0.1 g |
| Extra-virgin olive oil | 1 teaspoon | 5 g | 44 kcal | 0 g | 0 g | 5 g |
| Fresh lime juice | 1 tablespoon | 15 g | 3 kcal | 0.1 g | 1 g | 0 g |
| Garlic, paprika, cilantro, black pepper, and salt | To taste | 7 g | 0 kcal | 0 g | 0 g | 0 g |
| Calculated full-recipe total | 1 large bowl | 644 g | 571 kcal | 50.6 g | 77.3 g | 9 g |
How This Nutrition Estimate Was Prepared
- Every ingredient is assigned a specific gram weight instead of relying only on a cup, spoon, or item count.
- Standard unbranded food-composition values are aligned with the closest matching foods in USDA FoodData Central.
- Ingredient values are added for the full recipe, divided by the listed yield, and rounded only for display.
- Optional ingredients are included only when the ingredient list says they are part of the estimate.
Accuracy note: These numbers are credible estimates, not laboratory analysis. For the closest personal result, weigh the ingredients and calculate from the labels on the exact brands used.
Ingredients
Shrimp and rice
Vegetables
Seasoning
Professional Step-by-Step Preparation
Equipment
Have the listed equipment ready before preparing healthy shrimp brown rice bowl so measuring, cooking, and serving steps stay organized.
- Chef’s knife
- Measuring cups and spoons
Before You Start
Pat shrimp dry. Read all steps once, measure the ingredients, and keep raw animal proteins separate from ready-to-eat foods when applicable.
Season shrimp with garlic paprika and
About 6 minutesSeason shrimp with garlic, paprika, and lime.
Cook shrimp in a hot pan
About 6 minutesCook shrimp in a hot pan until opaque and curled.
Arrange rice cabbage corn and cucumber
About 6 minutesArrange rice, cabbage, corn, and cucumber in a bowl.
Finish and serve
About 6 minutesAdd shrimp and finish with cilantro and lime.
How to Know It Is Ready
Shrimp should be opaque and curled into a loose C shape, not a tight O; rice should be hot and vegetables crisp.
Remove shrimp from heat as soon as it turns opaque.
Divide the finished recipe into 1 equal serving so the nutrition estimate remains meaningful.
Potential Benefits and Things to Consider
Potential Benefits
- Shrimp supplies protein with little fat.
- Brown rice provides carbohydrate.
- Cabbage, corn, and cucumber add fiber and texture.
Things to Consider
- Contains shellfish.
- Shrimp naturally contains sodium and can be sold with added salt solutions.
- Shrimp overcooks quickly and becomes rubbery.
Who May Enjoy This Recipe?
It May Work Well For
- People wanting a fast seafood meal.
- Active adults after training.
- Readers preparing a single serving.
Best Times to Eat It
- Lunch.
- Dinner.
- Post-workout meal.
A recipe can be nutritious and still require changes for allergies, medical conditions, pregnancy, cultural preferences, medications, or a professionally prescribed eating plan.
How to Adjust It for Different Goals
For fewer calories
Use ¾ cup rice and increase cabbage and cucumber.
For more energy
Increase rice or add avocado.
For more protein
Increase shrimp by 1 to 2 ounces.
Any adjustment changes calories and macronutrients. Recalculate the recipe from the actual gram weights and product labels rather than assuming the original numbers still apply.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use chicken, salmon, tofu, or beans.
- Use quinoa instead of rice.
- Use mango or tomato instead of corn.
- Use a lower-sodium frozen shrimp product when available.
Allergen Information
Contains shellfish. The base is gluten-free when spices are verified.
Always check every packaged ingredient label because formulations and cross-contact statements can change.
Storage and Meal Preparation
Refrigerate for up to two days.
Reheat shrimp gently or serve chilled.
Keep cucumber separate if preparing ahead.
Discard food that has been held at unsafe temperatures, smells unusual, shows spoilage, or has exceeded a safe storage period. When in doubt, do not taste it to test safety.
Frequently Asked Questions
Refrigerate for up to two days. Reheat shrimp gently or serve chilled.
Use chicken, salmon, tofu, or beans. Use quinoa instead of rice.
Increase shrimp by 1 to 2 ounces. Recalculate the nutrition using the label or database value for any changed ingredient.
Shrimp should be opaque and curled into a loose C shape, not a tight O; rice should be hot and vegetables crisp.
Each ingredient is assigned a gram weight. Standard unbranded food-composition values are multiplied by those weights, added for the full recipe, and divided by the listed number of servings before display rounding. Brands and substitutions can change the result.
No. This recipe page provides general educational information and does not replace individualized guidance from a qualified health or nutrition professional.
Nutrition and Safety Note
This page is for general education. It does not diagnose, treat, or provide individualized diet advice. People with allergies, medical conditions, pregnancy, or specific nutrition requirements should seek qualified professional guidance.
Nutrition Data Source
For a clear explanation of ingredient weights, data sources, rounding, substitutions, and estimate limitations, read our Nutrition Calculation Methodology.
