Shrimp Rice Bowl with Tomato, Basil & Feta

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Hi, friends!

As you already know, I’m on a huge rice bowl kick lately. I eat them allllll the time. They’re so easy to make and just about anything goes when it comes to ingredients, so they’re my go-to meal for lunch and dinner. (You’ll probably see a lot more recipes on CNC in the future!)


I recently whipped up this Shrimp Rice Bowl with tomato, basil, and feta and just had to share the recipe. It was so, so, so delicious, but what made it especially awesome was just how easy it was to make. It probably didn’t take me more than 10 minutes from start to finish, and there were plenty of leftovers for lunch the next day. And it was a nutritious meal with a satisfying mix of healthy carbs, fat, and protein.

Shrimp Rice Bowl with Tomato, Basil & Feta

One dish, 10 minutes, healthy, and delicious? It doesn’t get much better than that, does it?!

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  • 10 ounces brown rice
  • 1 pound jumbo cooked shrimp, tails removed (defrosted if frozen)
  • 1.5 tbsp butter
  • 1 tsp minced garlic
  • pinch of salt
  • 1 can (approx. 14.5 ounces) diced tomatoes with basil (I used Hunt’s)
  • 1/4 cup crumbled feta


  1. Cook rice as directed. I used 2 packages of Trader Joe’s frozen brown rice, so I just nuked them in the microwave for 3 minutes each.
  2. Remove tails from shrimp and then saute them in butter, garlic, and salt until warm. (You can also saute the diced tomatoes with the shrimp if you wish.)
  3. Once rice and shrimp are done, place them in a large mixing bowl with the diced tomatoes. Mix well.
  4. Top with crumbled feta and serve immediately.


Recipe makes 4 servings




  1. Looks so good, pinning it to my weeknight meals board!

    p.s. I bought the hemp seed from Trader Joe’s that you posted about, its so good! Making oatmeal later this morning and cannot wait to throw some in! Thank you for the suggestion

  2. I love how easy this sounds. I am always trying to find ways to work in shrimp to our meals. I love it but my husband isn’t a huge fan, but if it’s hidden in enough other good stuff he’ll eat it. I gotta try this out, thanks for the idea!

    1. I love this recipe and will definatly add it to my meal plan.

      I personally seem to have been battling with my body weight all my life, even as a kid I was always a little on the chubby side. But as an adult things changed for even worse as I gained a lot more excess weight particularly after my first pregnancy.

      But recently I have lost almost 30 pounds, after a close friend of mine shared a weight loss e-newsletter from a diet guru with me, so with the intention to give back here is a link to the free newsletter for all women:

  3. So perfect! I was just trying to figure out what to make for diner tonight when I saw this in my feed. I have everything on hand to pull it together, and it sounds delicious. Thanks for the inspiration!

  4. Did you drain your tomatoes first? Or literally just dump? I wonder how it would taste if you sautéed the shrimp with the tomatoes

  5. I made your shrimp rice bowl tonight for dinner. I used fresh shrimp sauteed with olive oil, butter and garlic. I made the diced tomato on the side in a separate dish and added a bit to the shrimp, brown rice and feta. I added oregano and italian seasoning. It was excellent! Thanks for the recipe. 🙂

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