This Shrimp Buddha Bowl is a delicious, nutritious explosion of vibrant color and tropical flavor. Large juicy shrimp, fresh pineapple chunks, roasted vegetables, herbed brown rice, and leafy greens create a perfectly balanced bowl that, when drizzled with a peanutty, garlicky, citrusy pineapple juice dressing, tastes like pure Zen bliss.
Why You’ll Love the Shrimp Buddha Bowl
What is a Buddha Bowl anyway? In general, Buddha bowls have a type of grain, leafy greens, raw or roasted veggies, nuts, seeds or dried fruit, lean meat (optional), and some type of sauce or dressing.
The beauty of the Shrimp Buddha Bowl is its versatility and customizability. While this recipe provides a delicious combination of ingredients, feel free to make it your own signature bowl that suits your taste buds. Don’t like pineapple chunks? Swap them out for mango or roasted sweet potatoes. Prefer quinoa over brown rice? Go for it – you’ll still be creating a nourishing, flavorful, and delicious meal!
How to Make a Shrimp Buddha Bowl
Roasted Veggies: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Place vegetables in a single layer on the baking sheet. Drizzle with 1-2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Bake for about 25 minutes until cooked and slightly browned.
Pineapple: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a mixing bowl, toss pineapple chunks with olive oil and brown sugar. Transfer to the baking sheet and bake for around 20 minutes until lightly browned.
Shrimp: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a mixing bowl, toss shrimp with olive oil, garlic, salt, and pepper. Arrange shrimp in an even layer on the baking sheet. Bake for 5-7 minutes, rotating the pan once. Let cool for 1-2 minutes, then chop into small pieces.
Dressing: Place all dressing ingredients in a blender or food processor. Blend until smooth. If needed, add water or pineapple juice gradually to adjust consistency. Refrigerate until ready to use.
Prepare the Salad: In a large bowl, start with 1/2 cup of cooked brown rice (or your preferred grain). Add fresh greens, roasted pineapple, roasted vegetables, dried fruits and nuts, chopped shrimp, and avocado, then drizzle with the peanut dressing.
Leftovers and Storage
Although dressed greens do not keep, any leftover shrimp can be stored in an airtight container in the refrigerator for up to 3-4 days.
More Delicious Bowl Recipes
- Poke Bowl Recipe
- Shrimp Bowl
- Teriyaki Chicken Bowl
- Instant Pot Buffalo Chicken Quinoa Bowls
- Chili Verde Pork Burrito Bowls (Slow Cooker)
If you try making this Shrimp Buddha Bowl Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Shrimp Buddha Bowl
FOR THE DRESSING
- For the roasted veggies: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Spread desired vegetables in a single layer on the baking sheet and drizzle with 1-2 tablespoons of olive oil. Gently toss to coat and sprinkle with salt and pepper. Bake for approximately 25 minutes, or until vegetables are cooked and starting to brown at the tips (broccoli is one of my favorite roasted veggies in Buddha bowls).
- For the pineapple: Preheat oven to 425 degrees F and line a large rimmed baking sheet with parchment paper. In a large mixing bowl toss the pineapple chunks with the olive oil and brown sugar. Transfer to the baking sheet and bake for approximately 20 minutes, or until pineapple is just starting to brown at the tips. Careful when removing the baking sheet from the oven! The pineapple will have lost a lot of its juice.
- For the shrimp: Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. In a large mixing bowl toss the shrimp with the olive oil, garlic and sprinkle with salt and pepper. Transfer the shrimp to the baking sheet arranging the shrimp in an even layer. Bake the shrimp for approximately 5-7 minutes, rotating the pan once. Remove from the oven and allow 1-2 minutes to cool before chopping into small pieces.
- For the dressing: Place all ingredients for the dressing in the bowl of a blender or food processor. Blend until completely smooth. If dressing is too thick or difficult to mix, slowly add additional water or pineapple juice 1 tablespoon at a time. Make and adjustments as needed. Store in the refrigerator until ready to use.
- Prepare the salad: Fill a large bowl first with approximately 1/2 cup of prepared brown rice (or other grain of choice). Continue by adding fresh, crispy greens, roasted pineapple, roasted vegetables, dried fruits and nuts, chopped shrimp, avocado and, of course, a nice drizzle of the peanut dressing.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)