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SHRIMP: Lemon Rosemary Shrimp Bowl

Main Courses

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger


  • 1 cup short grain brown rice, prepared according to directions
  • 1/4 cup Rosemary Olive Oil
  • 1/4 cup Sicilian Lemon Balsamic
  • 1 small red onion, halved and sliced
  • 2 cloves garlic, minced
  • 2 cups broccoli florets (about 1 large bunch cut into bite-size pieces)
  • 1 pound peeled and deveined shrimp (tails on or off)
  • sea salt


  1. Cook brown rice according to directions, seasoning with salt and pepper as desired.
  2. Heat 2 tablespoons of Rosemary Premium Olive Oil in a large skillet over medium to medium-high heat. Add garlic and sauté until lightly browned. Add 2 tablespoons balsamic vinegar, onion, and broccoli to the pan. Season liberally with salt and cook about 5 minutes, tossing occasionally.
  3. Add remaining oil and vinegar and the shrimp to the pan. Cook 3-5 minutes, stirring occasionally, or until shrimp is opaque and fully cooked. Season with additional salt as desired.
  4. Place rice in the bottom of individual sering bowls. Top with shrimp and vegetable mixture and serve immediately.