KRNC recipe of the month – Balanced shrimp bowl

This balanced shrimp bowl has all the macronutrients and several immune-boosting micronutrients, such as Vitamins A, C, D, E, K, Iron, Folate, Zinc, and Selenium.

Serving Size: 1 cupShrimp Bowl Recipe

Yield: 4 servings


  • 4 cups of cooked brown rice
  • 1 lb of large shrimp (16-20 count), peeled and deveined
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons garlic, minced, divided
  • 1 bell pepper, cut into 1-inch pieces
  • 1-inch piece of ginger, sliced into 3 pieces
  • ½ head of broccoli, cut into 1-inch pieces (about 1.5 cups cut broccoli)
  • ½ yellow onion, diced
  • 1 tablespoon scallion, chopped
  • 2 tablespoons olive oil, divided
  • ¼ teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/2 cup low sodium chicken broth, divided
  • 2 teaspoons cornstarch
  • Optional: 1/8 teaspoon red chili flakes


  1. Make the rice by following the instructions on the bag.
  2. Place the shrimps, soy sauce, red wine vinegar, brown sugar, and 1 tablespoon of garlic into a bowl and marinate for 15-20 minutes.
  3. Prep the bell pepper, ginger, broccoli, onion, and scallion.
  4. In a large pan, heat up 1 tablespoon of olive oil for 1 minute and pour the marinated shrimps, cayenne pepper, black pepper, and cook for 2 minutes or until the shrimp is opaque.
  5. Remove shrimp from the frying pan and add to a bowl.
  6. In the same pan, heat up 1 tablespoon of olive oil and cook the ginger and onion for 2 minutes.
  7. Then, cook 1 tablespoon garlic, bell pepper and broccoli and the marinating sauce until the vegetables are halfway done (about 5 minutes).
  8. Place the shrimps back into the pan and add ¼ chicken broth. Dilute the cornstarch with remaining ¼ cup of chicken broth then add to frying pan and let it gently boil. Then it’s ready!
  9. Sprinkle scallions or red chili flakes.
  10. Serve with brown rice and enjoy!

Nutrition Information / Amount per serving

Calories – 446 kcal

Total fat – 11 g

Saturated fat – 2 g

Cholesterol – 182 mg

Sugars – 3 g

Protein – 31 g

Total Carbohydrates – 57 g

Dietary Fiber – 5 g

Sodium – 444 mg

Added sugar – 1 g

For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!

The Kendall Reagan Nutrition Center is in the Department of Food Science and Human Nutrition, part of CSU’s College of Health and Human Sciences.

Kendall Reagan Nutrition Center