Grilled Shrimp with Brown Rice and Veggies

Grilled Shrimp with Brown Rice and Veggies

Bright, fast, and satisfying, this Grilled Shrimp with Brown Rice and Veggies is a complete meal that’s weeknight-friendly and dinner-party worthy. It balances smoky, slightly charred shrimp with nutty brown rice and crisp, colorful vegetables for texture and color.

Below you’ll find everything: ingredients, exact steps, timing, useful tips, variations, storage advice and approximate nutrition — everything you need to cook it confidently.

Why this meal works

This dish blends three strengths:

  1. Lean protein (shrimp) that grills quickly, so dinner comes together fast.

  2. Whole-grain complexity (brown rice) that adds chew and keeps you full longer.

  3. Vegetables for crunch, vitamins and a fresh contrast to the warm rice and shrimp.

It’s versatile — swap grains, seasonings or veggies to match what’s in your fridge — and it stores well, making it great for meal prep.

Ingredients (serves 4)

For the shrimp & marinade

  • 500 g (1.1 lb) large shrimp, peeled and deveined (tail on or off — your choice)

  • 2 tbsp extra virgin olive oil

  • 2 tbsp lemon juice (fresh)

  • 2 garlic cloves, minced

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin (optional)

  • 1/2 tsp chili flakes (optional, for heat)

  • 1/2 tsp kosher salt (adjust to taste)

  • 1/4 tsp freshly ground black pepper

  • 2 tbsp chopped fresh parsley or cilantro (for garnish)

For the brown rice

  • 1 cup (200 g) brown rice (long-grain or short-grain)

  • 2 1/2 cups (600 ml) water or low-sodium vegetable/chicken broth

  • 1/2 tsp salt (optional)

  • 1 tbsp olive oil or butter (optional)

For the veggies

  • 1 medium zucchini, sliced into half-moons

  • 1 red bell pepper, cut into strips

  • 1 small red onion, cut into wedges

  • 1 cup cherry tomatoes (optional)

  • 1–2 tbsp olive oil

  • Salt & pepper to taste

  • 1 tsp dried oregano or Italian seasoning (optional)

For serving

  • Lemon wedges

  • A drizzle of extra virgin olive oil or a light yogurt-herb sauce

Equipment & timing

  • Grill (gas or charcoal) or grill pan / heavy skillet for stovetop alternative

  • Medium saucepan with lid for rice

  • Mixing bowls and tongs

  • Total active time: ~25–35 minutes (plus rice time)

  • Total time: ~50–60 minutes (rice cooks ~40–45 minutes)

Step-by-step preparation

1 — Start the rice first

Brown rice takes the longest, so begin here. Rinse 1 cup brown rice under cold water until runoff is clear. Combine rice and 2 1/2 cups water (or broth) in a medium saucepan with 1/2 tsp salt and 1 tbsp olive oil. Bring to a boil over high heat, then reduce to low, cover, and simmer gently for 40–45 minutes until the water is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes; fluff with a fork before serving.

2 — Make the shrimp marinade

While the rice cooks, combine 2 tbsp olive oil, 2 tbsp lemon juice, minced garlic, smoked paprika, cumin (if using), chili flakes, salt and pepper in a bowl. Add the cleaned shrimp and toss to coat. Marinate for 15–30 minutes at room temperature or up to 1 hour in the fridge. (Avoid marinating much longer — acid from lemon can start to “cook” the shrimp and affect texture.)

3 — Prep the veggies

Toss zucchini, bell pepper, red onion and cherry tomatoes with 1–2 tbsp olive oil, a pinch of salt and pepper, and the dried oregano. If you prefer charred vegetables, cut into slightly larger pieces so they hold up on the grill.

4 — Preheat grill / pan

Preheat your grill to medium-high (about 200–230°C / 400–450°F). If using a grill pan, heat it over medium-high until very hot. Oil the grate or the pan lightly to prevent sticking.

5 — Grill the veggies

Place the seasoned vegetables on the grill (use a grill basket if pieces are small) and cook until they are tender and have good char marks — about 6–10 minutes, turning occasionally. Cherry tomatoes will blister quickly; keep an eye on them. Remove vegetables to a warm plate when done.

6 — Grill the shrimp

Thread shrimp onto skewers (so they’re easy to flip) or place directly on the grill. Cook shrimp 2–3 minutes per side — total 4–6 minutes depending on size — until they are opaque, pink and slightly charred. Do not overcook: shrimp become rubbery when left too long. If you have a thermometer, finished shrimp will be opaque and 63°C / 145°F at the thickest part (or simply judge by color/firmness).

7 — Assemble the bowls

Spoon cooked brown rice into bowls, top with grilled veggies and arrange grilled shrimp on top. Finish with a drizzle of olive oil or a spoonful of yogurt-herb sauce, a sprinkle of chopped parsley or cilantro, and lemon wedges for squeezing.

Quick yogurt-herb sauce (optional)

Whisk together 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 tsp olive oil, 1 garlic clove minced, 1 tbsp chopped dill or parsley, salt and pepper to taste. Spoon on top for creaminess and tang.

Tips for success

  • Don’t overmarinate: Acidic marinades are great for flavor but can make shrimp tough if left too long. 15–30 minutes is plenty.

  • Uniform shrimp size: If shrimp vary in size, smaller ones will cook faster — group similar sizes on skewers.

  • Rice texture: If rice seems dry after resting, fluff and add a splash of warm water or a teaspoon of butter.

  • Vegetable timing: Grill denser vegetables (peppers, onions) first, then add zucchini and tomatoes later so everything finishes at the same time.

  • Pan alternative: If you don’t have a grill, sear shrimp in a very hot cast-iron skillet for 1–2 minutes per side, and char vegetables under the broiler or in a hot pan.

Variations & flavor ideas

  • Asian twist: Swap the marinade for a mix of soy sauce, sesame oil, grated ginger, honey and lime. Serve with steamed brown rice and stir-fried bok choy.

  • Mediterranean: Use lemon, oregano, garlic and olive oil; add olives, artichoke hearts and a sprinkle of feta.

  • Spicy citrus: Add orange zest plus a pinch of cayenne to the marinade for a sweet-spicy kick.

  • Grain swap: Use quinoa, farro or bulgur if you prefer a different texture or if brown rice feels heavy.

Nutrition (approximate, per serving)

Estimates will vary by exact portions and added oil/sauce. Rough per-serving approximation: 450–550 kcal, 28–35 g protein, 50–60 g carbohydrates, 12–18 g fat. Shrimp provide high-quality lean protein; brown rice contributes fiber and complex carbs; vegetables add vitamins, minerals and antioxidants.

Make-ahead & storage

  • Rice: Keeps up to 4 days refrigerated in an airtight container. Reheat with a sprinkle of water in microwave or on stovetop.

  • Shrimp: Cooked shrimp are best eaten within 24–48 hours; refrigeration reduces texture slightly. Store separately from rice and veggies if possible.

  • Veggies: Grilled vegetables keep 3–4 days; reheat gently or serve chilled.

  • Freezing: Cooked shrimp can be frozen, but texture changes; not recommended for best quality in this bowl. Rice can be frozen but reheated quality varies.

Serving suggestions & pairings

  • A crisp green salad with lemon vinaigrette complements the warm bowl.

  • For heartier dinners, add a side of roasted sweet potatoes or crusty bread.

  • Beverage pairings: a chilled Sauvignon Blanc or a light lager works nicely; for non-alcoholic, sparkling water with lemon.

Final notes

Grilled Shrimp with Brown Rice and Veggies is a great weeknight strategy: fast to cook, flexible to customize, and balanced in nutrition. The grill adds a smoky layer of flavor that elevates simple ingredients. Make a double batch of rice for the week, keep a marinade on hand, and you’ll have a quick, healthy dinner ready any night.

Tags: ,