Shrimp and Scallop Buddha Bowl

When it's hot outside, I'm always craving something fresh, light, and filling, but not necessarily a salad. This Shrimp and Scallop Buddha Bowl is one of my go-to warm-weather meals.

It's made with juicy shrimp and scallops, crisp vegetables, creamy avocado, and cauliflower rice instead of traditional rice, making it lighter but still satisfying. It's quick to make and works great for meal prep, even cold.

How to make Shrimp and Scallop Buddha Bowl (Step by Step)

First, gather your ingredients:

• 1 small head cauliflower, riced
• 2 cloves garlic, minced
• 2 tbsp. cooking oil/fat of choice
• 6 oz. wild shrimp, peeled and deveined
• 6 oz. sea scallops
• ½ large cucumber, sliced
• 1 avocado, sliced
• 1 large carrot, spiralized
• 1 lime
• Chili pepper powder
• Garlic salt
• Salt and pepper

Rice option: You can substitute cooked jasmine rice, brown rice, or quinoa for the cauliflower rice if you prefer a more traditional Buddha bowl.

Step 1: Cook the cauliflower rice
Add 1 tablespoon of cooking oil to a pan over medium-high heat. Combine the minced garlic, lime zest, and riced cauliflower. Season with salt and pepper, cover, and cook for 5-8 minutes until tender, stirring occasionally. Remove from heat and wipe the pan clean.

Step 2: Cook the seafood
Return the pan to medium-high heat and add the remaining tablespoon of cooking oil. Add the shrimp and scallops, season with salt and pepper, and cook until the shrimp turn pink and the scallops are lightly browned, about 2 minutes per side.

Step 3: Assemble the bowls
Divide about 1 cup of cauliflower rice between bowls. Top with shrimp, scallops, cucumber, avocado, and spiralized carrots. Drizzle with lime juice and season with chili pepper powder and garlic salt.

Step 4: Serve
Serve immediately, or enjoy cold for meal prep. If prepping ahead, use only ¼ of the lime per bowl and add the rest just before eating.

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Shrimp and Scallop Buddha Bowl Recipe

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

This Shrimp and Scallop Buddha Bowl is fresh, light, and satisfying — perfect for warm weather meals. Juicy shrimp and scallops are served with crisp vegetables, creamy avocado, and cauliflower rice for a bowl that’s flavorful without feeling heavy. It’s quick to make and works great for meal prep, even enjoyed cold.

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Ingredients

• 1 small head cauliflower, riced
• 2 cloves garlic, minced
• 2 tbsp. cooking oil/fat of choice
• 6 oz. wild shrimp, peeled and deveined
• 6 oz. sea scallops
• ½ large cucumber, sliced
• 1 avocado, sliced
• 1 large carrot, spiralized
• 1 lime
• Chili pepper powder
• Garlic salt, as desired
• Salt and pepper, as desired

Instructions

1. Add 1 tbsp. cooking oil/fat of choice (I used coconut oil) in a pan over medium-high heat. Combine minced garlic, zest of lime and riced cauliflower in pan. Add salt and pepper to taste and cover. Cook until tender, stirring occasionally — about 5-8 minutes. Remove from heat. Wipe pan clean.
2. Return pan to heat and add remaining 1 tbsp. cooking fat/oil of choice. Add wild shrimp and sea scallops to pan and add salt and pepper to taste. Cook until shrimp has turned pink and scallops are lightly browned, about 2 minutes on each side.
3. Add about 1 cup cauliflower rice to each bowl. Top with shrimp, scallops, sliced cucumber, sliced avocado and spiralized carrots. Drizzle the juice of ½ of a lime over each bowl, then season with chili pepper powder and garlic salt.
4. Serve immediately. If using for meal prep, only use ¼ of the lime on each dish and save the other ¼ lime to be used immediately before eating — no need to reheat to eat later, this tastes great cold, too!

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  McCormick Gourmet Organic Hot Mexican Chili Powder, 1.75 oz
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  365 Everyday Value, Organic Riced Cauliflower, 12 oz, (Frozen)

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 420Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 214mgSodium: 1415mgCarbohydrates: 29gFiber: 12gSugar: 6gProtein: 42g

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