10 Shrimp Rice Bowl Ideas with Different Sauces and Toppings

Rice bowls are the weeknight answer that never gets old, and shrimp is one of the fastest proteins you can put on top. This guide gathers ten complete shrimp rice bowl ideas, each built from the same simple formula: fluffy rice, quickly seared shrimp, crisp vegetables, and a sauce that ties everything together. Every idea includes real ingredient amounts, step-by-step method notes, and storage guidance, so you can cook with confidence instead of guessing. Whether you want something smoky, bright and citrusy, or cool and herby, there is a bowl here with your name on it. Grab your skillet, and let us get cooking.

Jump to an idea

1. Shrimp Rice Bowl With Chipotle And Peppers
2. Shrimp Rice Bowl With Peanut Sauce And Carrots
3. Shrimp Rice Bowl With Orange Ginger And Snap Peas
4. Shrimp Rice Bowl With Yogurt Herbs And Zucchini
5. Shrimp Rice Bowl With Mango Salsa
6. Shrimp Rice Bowl With Gochujang And Cucumber
7. Shrimp Rice Bowl With Garlic Sauce And Spinach
8. Shrimp Rice Bowl With Chimichurri And Squash
9. Shrimp Rice Bowl With Miso And Mushrooms
10. Shrimp Rice Bowl With Lime Crema And Beans

The shrimp rice bowl formula that works every time

Every bowl below follows the same four parts, and once you learn the parts, you can improvise with whatever is in the fridge. Here is the foundation.

The shrimp. Buy 1 pound of large shrimp, size 31/40, already peeled and deveined with tails off. That feeds four people generously as a bowl protein, roughly 4 ounces per serving. Rinse, then pat them very dry with paper towels; dry shrimp sear instead of steam. Season simply with salt and a little oil, then cook in a hot skillet over medium-high heat, about 2 minutes per side. They are done when they turn opaque pink and curl into a loose C. The USDA recommends cooking shrimp to an internal temperature of 145°F, which lines up with that opaque, firm look. If you love fast skillet cooking, our lemon garlic chicken skillet recipes use the same sear-and-sauce rhythm with chicken.

The rice. One cup of dry jasmine or long-grain white rice makes about 3 cups cooked, which is exactly 3/4 cup per bowl for four servings. Rinse the rice until the water runs mostly clear, cook it in 1 3/4 cups of water with 1/2 teaspoon of salt, and let it rest covered for 10 minutes before fluffing. Keep other grains out of these recipes; brown rice and wild rice need different liquid ratios and cook times, and the timings below are written for white rice.

Portioning. Build each bowl with about 3/4 cup of cooked rice, a quarter of the shrimp (8 to 10 shrimp), a generous handful of vegetables, and 2 to 3 tablespoons of sauce. That balance keeps every bite interesting without drowning the rice.

Safe cooling and reheating. Cooked rice is the part people get wrong. Cool it within an hour of cooking, get it into the refrigerator promptly, and use it within 3 to 4 days. When reheating, sprinkle a tablespoon of water over each portion and heat until steaming hot all the way through. Never leave cooked rice or shrimp at room temperature for more than 2 hours. For make-ahead weeks, store rice, shrimp, vegetables, and sauce in separate containers and assemble cold or reheated as each component prefers.

1. Shrimp Rice Bowl With Chipotle And Peppers

Smoky, charred, and just spicy enough to wake up a tired Tuesday. The chipotle does double duty here: it seasons the shrimp and powers the crema, so the whole bowl tastes like it came off a grill even though everything happens in one skillet.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp (31/40), peeled and deveined, patted dry; toss with 2 minced chipotle peppers in adobo, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and the juice of 1 lime.

The rice: 1 cup jasmine rice cooked in 1 3/4 cups salted water; finish with 2 tablespoons chopped cilantro and 1 tablespoon lime juice.

The vegetables: 2 bell peppers (1 red, 1 orange), cut into strips; 1/2 red onion, sliced into wedges; plus 1 tablespoon oil for the skillet.

The sauce: 1/3 cup mayonnaise, 2 tablespoons sour cream, 1 minced chipotle pepper, 1 teaspoon lime juice, and a pinch of salt, whisked smooth.

Method:

1. Start the rice first; it needs about 18 minutes plus a 10-minute rest.
2. Whisk the chipotle crema and refrigerate it so the flavors settle.
3. Heat 1 tablespoon of oil in a large skillet over medium-high. Sear the peppers and onion for 5 to 6 minutes until softened with charred edges. Move to a plate.
4. In the same skillet, sear the shrimp 2 minutes per side until opaque pink and lightly charred.
5. Fluff the rice, stir in the cilantro and lime juice.
6. Build each bowl: 3/4 cup rice, a quarter of the peppers and onion, 8 to 10 shrimp, and a generous drizzle of crema.

Troubleshooting: If the shrimp turn out rubbery, the pan was too crowded. Cook in two batches so each shrimp touches the hot surface; they should sizzle on contact, not sit in their own liquid.

Storage: Keep rice, shrimp, peppers, and crema in separate containers; refrigerate up to 3 days. The crema keeps 5 days. Reheat rice and shrimp until steaming hot, and add the crema cold.

Why it works: The adobo’s smoke clings to the shrimp while the sweet charred peppers cool the heat, and the crema brings everything together with fat and acid in one spoonful.

2. Shrimp Rice Bowl With Peanut Sauce And Carrots

This is the bowl with the salty-sweet pull of a takeout order, except the sauce takes five minutes and you know exactly what is in it. Salty, a little sweet, rich with peanut, and crunching with fresh vegetables.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp, patted dry; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sear in 1 tablespoon neutral oil, 2 minutes per side.

The rice: 1 cup jasmine rice cooked in 1 3/4 cups salted water; stir in 1 tablespoon rice vinegar while warm for a gentle tang.

The vegetables: 2 large carrots, cut into thin matchsticks; 1 cup shredded red cabbage; 1/2 English cucumber, sliced into half-moons; 1/4 cup chopped roasted peanuts and 2 tablespoons chopped cilantro for the top.

The sauce: 1/2 cup creamy peanut butter, 3 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 3 to 5 tablespoons warm water, whisked until pourable.

Method:

1. Cook the rice; whisk the peanut sauce while it steams. If the sauce feels thick, add warm water a tablespoon at a time.
2. Prep all the vegetables so assembly is fast.
3. Sear the shrimp over medium-high heat until opaque, about 4 minutes total.
4. Warm the rice through, then build each bowl: 3/4 cup rice, carrots, cabbage, and cucumber in neat sections, shrimp on top, sauce drizzled over, peanuts and cilantro to finish.

Troubleshooting: If the peanut sauce seizes or looks grainy, keep whisking and add more warm water. Natural peanut butter is stiffer than commercial brands; the water fixes it without changing the flavor.

Storage: Sauce keeps 7 days refrigerated and thickens when cold; loosen with warm water. Bowls keep 3 days; keep the cucumber and cabbage separate if you like them crisp.

Why it works: The contrast is the point: warm rich sauce against cool crunchy vegetables, with the cucumber acting like a palate cleanser between bites.

3. Shrimp Rice Bowl With Orange Ginger And Snap Peas

Bright and zippy, this one tastes like spring in a bowl. Fresh orange and ginger glaze the shrimp in the last minute of cooking, so the citrus stays vivid instead of turning bitter in a long simmer.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp, patted dry, 1/2 teaspoon kosher salt. Sear in 1 tablespoon oil, 2 minutes per side, then pour over the orange-ginger glaze and toss 1 minute until glossy.

The rice: 1 cup jasmine rice cooked in 1 3/4 cups salted water.

The vegetables: 8 oz snap peas, blanched 90 seconds and shocked in ice water; 1 orange, segmented; 3 scallions, thinly sliced.

The sauce (glaze): 1/3 cup fresh orange juice, 1 tablespoon grated fresh ginger, 1 tablespoon soy sauce, 1 teaspoon honey, and 1 teaspoon cornstarch dissolved in 1 tablespoon cold water.

Method:

1. Cook the rice. While it steams, blanch the snap peas and segment the orange.
2. Whisk the glaze ingredients, keeping the cornstarch slurry separate until the end.
3. Sear the shrimp; pour in the glaze and the slurry, tossing constantly for 1 minute until it thickens and coats the shrimp.
4. Build each bowl: 3/4 cup rice, snap peas and orange segments arranged around the edge, glazed shrimp in the center, scallions over everything.

Troubleshooting: If the glaze tastes flat, it needs acid, not more sugar. A squeeze of fresh lime or an extra teaspoon of orange zest usually fixes it. Bottled orange juice works, but fresh juice gives a cleaner flavor.

Storage: Best eaten fresh, but components keep 3 days refrigerated. The glaze will thin slightly on reheating; that is normal.

Why it works: Ginger and orange are a classic pairing because both are aromatic without being heavy, and the crisp snap peas give the soft rice and shrimp something to play against.

4. Shrimp Rice Bowl With Yogurt Herbs And Zucchini

Cool, green, and quietly elegant. This bowl leans Mediterranean: a thick herbed yogurt that doubles as sauce and dressing, sweet summer zucchini, and shrimp seasoned with nothing more than salt, lemon, and good olive oil.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp, patted dry; toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and the zest of 1 lemon. Sear 2 minutes per side.

The rice: 1 cup long-grain white rice cooked in 1 3/4 cups salted water; fluff with 1 tablespoon olive oil.

The vegetables: 2 medium zucchini, cut into half-moons; 1 pint cherry tomatoes, halved.

The sauce: 1 cup plain whole-milk Greek yogurt, 2 tablespoons mixed chopped fresh dill, parsley, and mint, plus more for finishing, 1 teaspoon lemon zest, 1/2 teaspoon kosher salt, and 1 tablespoon olive oil, stirred together.

Method:

1. Cook the rice. Stir the herbed yogurt and refrigerate it so it firms up slightly.
2. Sauté the zucchini in 1 tablespoon olive oil over medium-high heat, 5 to 6 minutes, until golden at the edges but still tender.
3. Sear the shrimp in the same skillet, 2 minutes per side.
4. Build each bowl: 3/4 cup rice, zucchini and tomatoes on one side, shrimp on the other, and a big spoonful of herbed yogurt over the top. Finish with a pinch more chopped herbs.

Troubleshooting: If the zucchini goes soggy, the pieces were too thin or the pan was crowded. Cut half-moons at least 1/2 inch thick and give them space; you want browning, not steaming.

Storage: Yogurt sauce keeps 5 days refrigerated. Bowls keep 3 days; add the cold yogurt after reheating the rice and shrimp.

Why it works: The yogurt does three jobs at once: it cools the warm shrimp, dresses the vegetables, and its tang stands in for the acid you would otherwise need from a vinaigrette.

5. Shrimp Rice Bowl With Mango Salsa

Sweet heat in its happiest form. Ripe mango, lime, and cilantro make a salsa that turns plain seared shrimp into something that tastes like a beach vacation, and coconut rice underneath makes it feel like a treat.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp, patted dry; season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne. Sear in 1 tablespoon oil, 2 minutes per side.

The rice: 1 cup jasmine rice cooked in 1 cup water plus 3/4 cup well-shaken coconut milk with 1/2 teaspoon salt.

The vegetables: 1 cup black beans (from a 15-oz can, rinsed); 2 cups shredded romaine or butter lettuce.

The sauce (salsa): 1 ripe mango, diced; 1/2 red bell pepper, diced; 1/4 cup diced red onion; 1/4 cup chopped cilantro; juice of 1 lime; 1/4 teaspoon kosher salt. Toss and rest 10 minutes.

Method:

1. Cook the coconut rice; it needs the usual 18 minutes plus rest.
2. Make the mango salsa first so the flavors marry while you cook.
3. Warm the black beans in a small saucepan with 2 tablespoons of water and a pinch of salt, 3 to 4 minutes.
4. Sear the seasoned shrimp until opaque.
5. Build each bowl: 3/4 cup coconut rice, beans and lettuce on the sides, shrimp down the middle, and mango salsa spooned generously over the top.

Troubleshooting: If your mango is underripe, the salsa will taste starchy instead of juicy. Choose a mango that gives slightly at the stem end and smells sweet there; if it is firm, let it ripen on the counter a day or two before bowl night.

Storage: Salsa keeps 2 days refrigerated (the mango softens after that). Bowls keep 3 days; keep the lettuce separate and add it fresh.

Why it works: Fat from the coconut rice, acid from the lime, heat from the cayenne, and sweetness from the mango hit every taste bud, which is why this bowl never tastes boring even on the third day of leftovers.

6. Shrimp Rice Bowl With Gochujang And Cucumber

Sweet heat with a fermented backbone. Gochujang brings a deep, almost fruity warmth that plain hot sauce cannot match, and the quick-pickled cucumber cuts through it with cold crunch. This is the bowl for people who put hot sauce on everything.

Yield: 4 bowls | Active time: 25 minutes (plus 15 minutes pickling)

The shrimp: 1 lb large shrimp, patted dry. Sear in 1 tablespoon oil, 2 minutes per side, then toss with the gochujang glaze off the heat.

The rice: 1 cup jasmine rice cooked in 1 3/4 cups salted water; stir in 1 teaspoon toasted sesame oil after fluffing.

The vegetables: 1 English cucumber, thinly sliced; quick-pickle it in 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt for 15 minutes, then drain. For topping: 1 tablespoon toasted sesame seeds and 2 scallions, thinly sliced.

The sauce (glaze): 3 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, and 1 teaspoon toasted sesame oil, whisked smooth.

Method:

1. Start the cucumber pickles first; they need 15 minutes at room temperature.
2. Cook the rice. Whisk the gochujang glaze.
3. Sear the shrimp until just opaque, then remove the pan from the heat and toss the shrimp in the glaze until coated and glossy.
4. Build each bowl: 3/4 cup rice, a tangle of pickled cucumber, glazed shrimp on top, and a sprinkle of sesame seeds and scallions.

Troubleshooting: Gochujang brands vary in heat. Taste your glaze before tossing; if it is too fiery, whisk in another teaspoon of honey. If it is too mild for your taste, add a pinch of red pepper flakes.

Storage: Pickled cucumber keeps 5 days refrigerated. Glazed shrimp and rice keep 3 days; reheat gently so the glaze does not scorch.

Why it works: The glaze clings to the shrimp instead of pooling at the bottom of the bowl, and the cold acidic cucumber resets your palate between spicy bites.

7. Shrimp Rice Bowl With Garlic Sauce And Spinach

The simplest bowl here, and maybe the most comforting. Shrimp seared in garlicky butter over a bed of rice with wilted spinach is the kind of dinner that tastes like someone took care of you, even when that someone is you on a Wednesday.

Yield: 4 bowls | Active time: 20 minutes

The shrimp: 1 lb large shrimp, patted dry, 1/2 teaspoon kosher salt. Sear in the garlic butter below, 2 minutes per side.

The rice: 1 cup long-grain white rice cooked in 1 3/4 cups salted water.

The vegetables: 5 oz baby spinach; 1 lemon, cut into wedges.

The sauce: 3 tablespoons butter, 4 garlic cloves thinly sliced, a pinch of red pepper flakes, and 1 tablespoon fresh lemon juice.

Method:

1. Cook the rice.
2. In a large skillet, melt the butter over medium heat. Add the sliced garlic and red pepper flakes; cook 1 to 2 minutes until the garlic is golden at the edges but not brown.
3. Raise the heat to medium-high, add the shrimp, and sear 2 minutes per side until opaque. Squeeze in the juice of 1 lemon wedge and toss.
4. Add the spinach to the hot skillet in handfuls, tossing just until wilted, about 1 minute.
5. Build each bowl: 3/4 cup rice, the garlicky spinach, shrimp on top with all the pan sauce spooned over, and a lemon wedge on the side.

Troubleshooting: Garlic goes from golden to bitter in seconds. Slice it evenly, keep the heat at medium for the first step, and have the shrimp ready to go in; the shrimp’s moisture stops the garlic from browning further.

Storage: Keeps 3 days refrigerated. The spinach will darken; that is cosmetic. Reheat gently so the shrimp stay tender.

Why it works: Butter carries garlic flavor into every grain of rice it touches, and the wilted spinach drinks up the pan sauce so nothing goes to waste.

8. Shrimp Rice Bowl With Chimichurri And Squash

Herby, punchy, and green in the best way. Chimichurri is usually spooned over steak, but it is even better on shrimp: the vinegar and raw garlic wake up the sweetness of the shellfish, and roasted summer squash adds a soft, caramelized counterpoint.

Yield: 4 bowls | Active time: 30 minutes

The shrimp: 1 lb large shrimp, patted dry; season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sear in 1 tablespoon oil, 2 minutes per side.

The rice: 1 cup long-grain white rice cooked in 1 3/4 cups salted water.

The vegetables: 2 yellow summer squash, sliced into 1/2-inch half-moons; toss with 1 tablespoon olive oil and 1/2 teaspoon salt, roast at 425°F for 18 to 20 minutes until golden.

The sauce: 1 cup packed flat-leaf parsley leaves, 2 tablespoons fresh oregano leaves (or 2 teaspoons dried), 3 garlic cloves, 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, and 3/4 teaspoon kosher salt, pulsed in a food processor until pebbly, not pureed.

Method:

1. Heat the oven to 425°F and get the squash roasting; start the rice at the same time.
2. Make the chimichurri while both cook. Taste and adjust: it should be bright and garlicky with visible green flecks.
3. Sear the shrimp in the last 5 minutes.
4. Build each bowl: 3/4 cup rice, roasted squash on one side, shrimp on the other, and 2 tablespoons of chimichurri spooned over the shrimp.

Troubleshooting: If the chimichurri tastes harsh, it needs 15 minutes of rest. The raw garlic mellows and the herbs hydrate in the oil and vinegar, so make it first and let time do the work.

Storage: Chimichurri keeps 7 days refrigerated under a thin layer of oil. Bowls keep 3 days; add the sauce after reheating.

Why it works: Roasting concentrates the squash’s sweetness while the chimichurri stays raw and sharp; that cooked-versus-fresh contrast keeps the bowl lively from first bite to last.

9. Shrimp Rice Bowl With Miso And Mushrooms

Deeply savory without being heavy. White miso and mushrooms are both umami powerhouses, and together they make shrimp taste meatier than it is. This is the bowl you make when you want comfort food that still feels light.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp, patted dry, 1/4 teaspoon kosher salt (the glaze is salty, so season lightly). Sear in 1 tablespoon oil, 2 minutes per side, then toss with the miso glaze off the heat.

The rice: 1 cup jasmine rice cooked in 1 3/4 cups salted water.

The vegetables: 8 oz cremini mushrooms, sliced, plus 1 tablespoon oil for searing them; 1 cup shelled edamame (thawed if frozen); 3 scallions, thinly sliced.

The sauce (glaze): 3 tablespoons white miso, 1 tablespoon mirin, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon water, whisked smooth.

Method:

1. Cook the rice. Whisk the miso glaze.
2. Sear the mushrooms in 1 tablespoon oil over medium-high heat without moving them for 3 minutes, then stir and cook 3 minutes more until deeply browned. Set aside.
3. Warm the edamame in the same skillet for 2 minutes.
4. Sear the shrimp until opaque, remove from heat, and toss with the miso glaze.
5. Build each bowl: 3/4 cup rice, mushrooms and edamame arranged on top, glazed shrimp in the center, scallions scattered over.

Troubleshooting: Miso burns easily because of its sugars. Always add the glaze off the heat and toss to coat; the residual warmth is plenty to make it glossy without scorching.

Storage: Bowls keep 3 days refrigerated. The mushrooms reheat beautifully; add a splash of water to the rice when reheating.

Why it works: Browning the mushrooms properly is the whole game. That deep sear creates the savory depth that makes this bowl taste slow-cooked even though it took 25 minutes.

10. Shrimp Rice Bowl With Lime Crema And Beans

A weeknight burrito bowl’s lighter, brighter cousin. Black beans and corn make it hearty, lime crema keeps it fresh, and avocado on top makes it feel like the weekend. Nothing here takes more than one skillet and two small pots.

Yield: 4 bowls | Active time: 25 minutes

The shrimp: 1 lb large shrimp, patted dry; toss with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Sear in 1 tablespoon oil, 2 minutes per side, with a squeeze of lime at the end.

The rice: 1 cup long-grain white rice cooked in 1 3/4 cups salted water; stir in 2 tablespoons chopped cilantro.

The vegetables: 1 can (15 oz) black beans, rinsed and warmed with 1/2 teaspoon cumin and 2 tablespoons water; 1 cup corn kernels (thawed if frozen, or cut from 2 ears); 1 avocado, sliced; 1 cup diced tomatoes.

The sauce: 1/2 cup sour cream, the zest and juice of 1 lime, and 1/4 teaspoon kosher salt, whisked until smooth.

Method:

1. Cook the rice. Whisk the lime crema and refrigerate.
2. Warm the black beans in a small saucepan, 3 to 4 minutes. If using fresh corn, char it in a dry skillet for 3 minutes.
3. Sear the seasoned shrimp until opaque, finishing with lime juice.
4. Build each bowl: 3/4 cup rice, beans, corn, and tomatoes in sections, shrimp on top, avocado slices fanned over, and lime crema drizzled generously.

Troubleshooting: If the avocado browns while you assemble, toss the slices in a little lime juice first. And slice it last, after everything else is in the bowls, so it spends the least time exposed to air.

Storage: Bowls keep 3 days refrigerated, but add avocado fresh each time. Lime crema keeps 5 days.

Why it works: The beans and corn make this one of the most filling bowls in the roundup, while the lime crema and fresh tomato keep it from feeling heavy. It eats like a full meal because it is one.

Frequently asked questions

Can I use frozen shrimp?

Yes, and most shrimp is frozen at sea anyway. Thaw it overnight in the refrigerator, or for a faster method, put the frozen shrimp in a colander under cold running water for 10 to 15 minutes. Pat them completely dry before seasoning; surface moisture is the enemy of a good sear.

How do I know when shrimp is done?

Look for opaque pink flesh and a loose C shape. A shrimp curled into a tight O is overcooked. The USDA recommends 145°F internal temperature for shrimp, which matches that opaque, firm appearance. When in doubt, pull one and cut it open; it should be uniformly opaque with no gray translucency in the center.

Can I cook the rice ahead of time?

Absolutely. Cook it up to 3 to 4 days ahead, cool it within an hour, and refrigerate it promptly. Reheat with a tablespoon of water sprinkled over each portion until steaming hot throughout. Cold leftover rice is also ideal if you ever want to turn these components into fried rice the next day.

How long do the assembled bowls keep?

Three days in the refrigerator in airtight containers. For the best texture, store the components separately: rice, shrimp, vegetables, and sauce each in their own container. Sauces like chimichurri, peanut sauce, and lime crema keep even longer, 5 to 7 days. If you batch-cook often, our chicken thigh sheet pan dinner ideas follow the same separate-components strategy and reheat beautifully.

What is the best rice for shrimp bowls?

Jasmine rice is the top pick: fragrant, slightly sticky, and sturdy enough to hold up under saucy shrimp. Long-grain white rice is a close second and a little firmer. Both cook in about 18 minutes with a 10-minute rest. Short-grain sushi rice works too if you like a stickier bowl, but use less water (about 1 1/4 cups per cup of rice) and follow the package directions.

Can I meal-prep these for the week?

Yes, and they are built for it. Portion rice, shrimp, and sturdy vegetables into four containers, keep sauces and delicate toppings (avocado, fresh herbs, cucumber) separate, and add those at serving time. Reheat the rice and shrimp until steaming hot; many of the vegetable components are just as good cold.

One formula, ten dinners

Ten bowls, one formula, and a week of dinner ideas. Start with the chipotle and peppers version for maximum smoky payoff, then work your way through the list to find your household favorite. If you want more quick protein dinners, our lemon garlic chicken skillet recipes are another quick skillet dinner, and the Food & Drink section has plenty more weeknight ideas.