Spicy Shrimp Buddha Bowl

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This simple and beautiful Spicy Shrimp Buddha Bowl recipe is for sure a must-try. Buddha bowls are extremely healthy, versatile, and flavorful. This particular recipe is very filling, packed with protein, nutrients, and ancient grains. Trust me, this buddha bowl also tastes even more amazing than it looks!

Spicy Shrimp Buddha Bowl

Sprouted Einkorn

Sprouted einkorn wheat is the base of this delicious buddha bowl. This ancient grain has recently made a comeback and boasts a myriad of health benefits. Einkorn wheat is low in gluten, due to its primitive roots which makes it a wonderful option for those with gluten intolerances. This wheat is also rich in Vitamin A and Vitamin B. Sprouted grains are incredible for you because they are high in nutritional value and are known to improve digestive health.

The Components of the Spicy Shrimp Buddha Bowl

This buddha bowl also features some delicious, healthy fruits and vegetables such as corn, avocado, red onions, and black beans.

a woman slicing red cabbage on a plastic cutting board

Since corn is currently out of season, I used thawed frozen corn that I roasted myself in the oven. The roasted corn in this recipe adds flavor, texture, and a nice pop of color to this bowl. I thawed my corn, drizzled it with olive oil and a touch of salt, then roasted it until golden brown. Avocado slices also brighten up this already colorful buddha bowl and contribute all of the amazing benefits this superfood has to offer. Black beans are also full of protein and fiber that will ensure that this meal will keep you full for hours.

woman pouring olive oil over corn on a baking sheet for roasting

Creamy Avocado Dressing

The salad will be topped with a creamy avocado dressing. I like to prepare this while the corn is roasting and before I start on the Shrimp. It comes together quickly if you have a food processor or blender. If not, mix by hand.

woman adding lime juice to a food processor with avocados and cilantro.

Cooking The Spicy Shrimp

The main protein in this bowl is some spicy chili rubbed shrimp. I used large, frozen shrimp for this recipe that I cooked in a cast iron pan for about two minutes on each side. Frozen shrimp is a wonderful option for those of us who do not live in a coastal area. Just be sure to allow plenty of time for them to thaw prior to preparing this buddha bowl. Shrimp is one of my absolute favorite seafoods and is jam packed with healthy vitamins and minerals, such as Vitamin B12, iron, zinc, and magnesium. It is also high in protein yet low in calories which is perfect for anyone trying to lower their calorie intake. Shrimp also has properties, particularly due to its high content of iodine, that have been known to improve brain function as well as thyroid and heart health.

sautéed shrimp on a white plate

The Finished Spicy Shrimp Buddha Bowl

Lastly, this buddha bowl is topped with some cilantro and cotija cheese. Both ingredients are popular in Mexican-style cooking. Cotija cheese is traditionally used in Mexican dishes and has a distinct, salty flavor that makes for a great salad, taco, or buddha bowl topping. Cilantro is one of the most popular herbs on the market that is used in a variety of cuisines around the world. This herb is especially known for its qualities that detox heavy metals or mercury from the body as well as improving blood sugar levels.

Spicy Shrimp Buddha Bowl

Whip up this Mexican-style shrimp buddha bowl for your next meal prep. This filling and the yummy dish are fantastic to serve as lunch or dinner. This recipe can be stored in the refrigerator for up to four days. This colorful, picture-perfect buddha bowl can easily be reheated on your stovetop to preserve its great taste.

Spicy Shrimp Buddha Bowl

Are buddha bowls you thing? I have a few more ideas!

Spicy Shrimp Buddha Bowl

Are you looking for a delicious, healthy meal? This spicy shrimp buddha bowl is it! Not only are the shrimp perfect, but the sprouted einkorn tender, and loads of veggiesall make this dish worth any effort!
Course Main Course
Cuisine American
Keyword beef buddha bowl, healthy dinner, shrimp buddha bowl, sprouted einkorn, sprouted grains
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Author Amy- A Red Spatula

Ingredients

  • 2 cups black beans
  • 2 cups frozen corn or fresh if you have it
  • 1 tablespoon olive oil
  • 2 tomatoes
  • 1/2 cup sliced red onions
  • 1 cup crumbled cotija cheese
  • 1 pound shrimp
  • 2 tablespoons olive oil
  • chili powder
  • granulated garlic
  • cumin
  • 1 cup cilantro
  • 2 avocados
  • 1/2 cup sliced radishes
  • 1 1/2 cup sprouted einkorn or other sprouted grain Recipe included in post as well.
  • 3 cups fresh spinach

Creamy avocado dressing

  • 2 avocados
  • 1 cup cilantro leaves
  • 2 juice from 2 limes
  • 1/4 cup olive oil
  • 1/3 cup sour cream
  • 1 teaspoon minced garlic
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees.
    Boil your corn for a few minutes in enough water to cover it. Drain, and place on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Mix well. Place in oven and roast for 10-15 minutes until the corn is golden.
    Now, heat a pan over medium heat for cooking the shrimp. I like to cook it in a nonstick pan. Add the 2 tablespoons to the pan and heat it as well. Add your shrimp to the pan. Sprinkle with salt, chilli powder, cumin, and granulated garlic. Cook for about 1 1/2 minutes and flip. Sprinkle with the same seasoning on the other side. Remember not to overcook. It won't take but just a minute or 2 on each side.
    Now, it is time to assemble the buddha bowl. I like to start with a base of spinach. Add the remaining ingredients and assemble the bowl as desired.
    Top with your creamy avocado dressing.
    This is also perfect for meal prep.
    Now, sit back and enjoy. You deserve it!

Creamy Avocado Dressing

  • Combine all ingredients in a food processor except the salt and pepper. You will want to season after everything is mixed. Once it is all smooth, taste for lime, salt, and pepper. Add all 3 accordingly. If you need to, add in a little more olive oil for creaminess.

Sprouting grains

Sprouting grains does take a bit of time to do, but it really simple! Plus the nutritional value, taste, and texture make any effort worth it!
Course grains
Cuisine American
Keyword fall salad ideas, how to sprout grains, sprouted barley, sprouted grains
Prep Time 5 minutes
resting time 1 day
Total Time 1 day 5 minutes
Servings 6 servings
Author Amy- A Red Spatula

Equipment

  • mason jar, sprouting lids or cheesecloth.

Ingredients

  • 1 cup barley or other grain of choice I have also done white wheat and rye with great results on both
  • water enough to cover the grains with about 1-2 inches over.

Instructions

  • Rinse your grains well.
    Place in a mason quart canning jar.
    Add enough cool water to cover the grains about 2 inches over.
    Allow the grains to sit in the water for about 4 hours. It is important to cover your grains, just so no bugs get in. You can either use a sprouting lid, as I did or even cheesecloth. Place in a dark, warm place.
    Rinse, fill with water again to cover, and allow to sit another hour.
    Rinse again and tip your jar upside down to drain. I balanced mine upside down in a small bowl. The jar will need to be covered with a sprouting lid or cheesecloth tied on with a rubber band. Make sure to keep it in a warm, dark place.
    The grains will need to sit like this for about 12 hours. This will depend on the temperature of your house and the grains. In 12 hours, check again. You may need to rinse and repeat again. for some grains, you may need to do this several times. The grain should be fully sprouted within 24-56 hours.
    I like to use mine after I see the small sprout starting to poke out. The grains will be nice and tender at this point. You can let them continue to grow if you prefer, up to about 1/4 inch.
    For the salad I created with this recipe, I boiled about 4 cups of water with 1 teaspoon salt. Once it came to a boil, I added the grains and allowed them to boil for about 5 minutes. Once it had boiled for the time, I drained it and added it to the salad.
    Whatever you don't use right away, refrigerate for safety. I have never had anything happen, but better to be safe!
    Now, sit back and enjoy any way you prefer!! You deserve it!

About The Author

Amy