Lime and Cumin Shrimp Bowl

 We are officially back to routine now with school back in full time and activities on the go. I’m sure this time of year I’m in good company finding it hard to believe my child has started kindergarten. Five years went by seemingly in the blink of an eye!

My son joins his older sister in the same school and they’re both really excited to see each other on the playground. 

Lunches are big on the priority list right now. Not just for school but for work as well. It’s nice to have something other than the usual soup or sandwich in the lunch bag. We didn’t want to fuss over something time consuming so we’ve been experimenting with different quick meal ideas and something we can both agree on. Bowls seem to be the answer to our lunch dilemma.

When you pile something in a bowl it just looks more appetizing. I could have served this as shrimp, rice and kale on a plate but somehow when you call something a “bowl” it sounds more exciting. I used Green Garden Lime and Cumin dressing for wilting the kale and brushing on the shrimp. It has so much fresh, bold flavor it easily replaces a heavy sauce. The brown rice provides a filling base, kale is a well known super food and shrimp is my favorite quick cooking protein. This lunch comes together super fast and can even be made the night before.

Bowls are not hard to come up with. Start with some grains or starches like noodles, rice or quinoa. Then add some vegetables or leafy greens like kale or chard and top with a protein. For example, this Lime and Cumin Shrimp Bowl has it all! This can be a great way to use up leftovers and a fun way to transform lunch or dinner.

Lime and Cumin Shrimp Bowls

Serves 4 | Finish in 20 minute

This recipe for Lime and Cumin Shrimp Bowls has all the nutrition you need for a healthy and delicious lunch! Made with Green Garden dressing and herbs.


4 cups cooked brown rice
1 tbsp olive oil
4 cups sliced kale
20 large cooked shrimp
peeled and deveined
1/2 cup Litehouse® Organic Ginger w/Honey
1 tsp Litehouse Cilantro


1. Preheat a grill pan and brush the shrimp with 1/4 cup of dressing and sprinkle with cilantro.
2. Divide the rice between four bowls and set aside.
3. In a large sauce pan heat the oil and add the kale. Toss to coat the kale and pour in the remaining dressing. Stir until the kale is wilted and heated through.
4. Divide the kale between the four bowls.
5. Lightly spray the grill pan with cooking spray and sear the shrimp on both sides.
6. Place the shrimp on top of the kale and serve.

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