📖 Instructions

1. Prep the Shrimp: Start by patting the shrimp dry with a paper towel. This helps them get a nice sear. In a bowl, toss the shrimp with olive oil, salt, pepper, and garlic powder. Make sure the shrimp are evenly coated.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, or they'll become rubbery. Once cooked, remove from the skillet and set aside to cool slightly.
3. Cook the Rice: Cook the brown rice according to the package directions. For the best texture, I like to rinse the rice before cooking to remove excess starch. This prevents it from becoming too sticky. Once cooked, fluff with a fork and set aside to cool slightly. You can also use quinoa or couscous as a substitute, which could be interesting.
4. Prepare the Veggies: While the shrimp and rice are cooking, prep your veggies. If using broccoli florets, steam or roast them until tender-crisp. If using cherry tomatoes, halve them. If using bell peppers, dice them into bite-sized pieces. For spinach, give it a rough chop. Remember, using good quality and fresh ingredients makes all the difference!
5. Assemble the Bowl: In a large bowl or individual meal prep containers, assemble the protein bowl. Start with a base of cooked brown rice. Add the cooked shrimp, steamed broccoli, cherry tomatoes, bell peppers, and spinach.
6. Add the Pesto: Drizzle pesto over the protein bowl. Be generous, but not too much that it overpowers the other flavors. I love using homemade pesto for the freshest taste. Season with a pinch of red pepper flakes, if desired, for a little kick.
7. Serve and Enjoy: Toss everything together gently. Serve immediately, or store in the refrigerator for meal prep. This bowl is delicious both warm and cold. Garnish with some fresh basil leaves and toasted pine nuts, if you wanna get fancy.