This Buddha Bowl with shrimp is a vibrant, low-carb meal that requires minimal cooking yet delivers bold flavor and satisfying nutrition. It combines a crisp raw vegetable slaw, curried shrimp, and an optional roasted butternut squash topping. Bright, colorful, and protein-packed, this bowl makes a healthy, family-friendly lunch or dinner.
An eye-appealing and delicious low carb meal
I wanted a dinner that looked as good as it tasted: colorful, full of fiber, low in carbs and balanced with protein. Presenting vegetables arranged in bowls lets everyone build their plate the way they like, which makes this Buddha Bowl both attractive and practical. The combination of crisp raw vegetables and a warm curried shrimp topping brings contrast in both texture and temperature.
The bowl shown here grew from familiar flavors we enjoy at home: curry and a creamy peanut-style drizzle. A quick sauté of shrimp in ghee and curry powder adds warmth and depth, while a simple low-carb peanut sauce finishes the bowl with richness. Preparing the vegetables in bulk at the start of the week makes assembly fast and convenient for multiple meals.
What is a Buddha Bowl?
A Buddha Bowl is less a strict recipe than a concept: a single bowl filled with a variety of nutritious foods, typically centered on vegetables and balanced with a protein and a flavorful dressing. Originally popular with plant-based diets, the idea has expanded into countless variations. The core is variety—different colors, textures and flavors assembled in an appealing way.
This version mixes chopped vegetables that stay crisp and fresh with a small portion of curried shrimp for protein and optional roasted butternut squash for added sweetness. The low-carb peanut-style sauce ties the elements together. The result is a balanced, flexible meal you can adapt to your pantry and taste preferences.
How I made it my way
This recipe started as a fridge-cleanout bowl and became a simple template you can follow. I used a base of fresh chopped broccoli, kale, Brussels sprouts, radishes, cucumbers and red cabbage for crunch, color and fiber. I also had leftover roasted butternut squash and cauliflower rice—those are optional or can be swapped for other low-carb alternatives. Briefly warming the cooked components and then arranging everything in bowls makes for an attractive presentation.
The shrimp are quickly cooked with ghee and curry powder until opaque. Assemble the vegetables in each bowl, add shrimp and a spoonful of warm butternut squash if using, and finish with a drizzle of low-carb peanut sauce. The contrast between cool vegetables and warm shrimp creates a satisfying balance of temperatures and flavors.
Make this Low Carb Buddha Bowl your way
This bowl is highly adaptable. For a strict ketogenic approach, omit the butternut squash to keep carbs lower. If you prefer, substitute the shrimp with leftover rotisserie chicken or another protein, or make it entirely plant-based by leaving out animal protein and using avocado for richness. Swap the peanut sauce for a lighter dressing of soy sauce and sesame oil, or a sprinkle of coconut aminos if you want to avoid peanuts. The combinations are flexible—use what you enjoy and what fits your dietary goals.
- Swap the protein: use chicken, tofu, or a whole avocado instead of shrimp.
- Go fully raw: leave out cooked components and enjoy a crisp vegetable bowl.
- Change the dressing: try soy sauce with sesame oil, coconut aminos, or a low-carb vinaigrette.
- Adjust carbs: omit butternut squash or cauliflower rice to reduce carbohydrates.
If you love meals in a bowl, then you may enjoy these bowl recipes!
If bowl meals appeal to you, try other favorites that follow the same idea: a protein-focused bowl with fresh vegetables, creative dressings, and simple assembly. Smoothie bowls or chia pudding bowls can also make satisfying breakfasts or lighter meals when you want variety.
Thank you Shelby for this tasty and healthy recipe!
Buddha Bowl with Shrimp
Ingredients
- 8 ounces shrimp skinned and deveined with tails removed
- 1 tablespoon ghee
- ½ teaspoon curry powder
- 1 cup red cabbage chopped
- 1 cup radishes sliced
- 1 cup cucumbers sliced
- 2 cups kale chopped
- 1 cup broccoli chopped
- ½ cup brussels sprouts chopped
- 2 cups cauliflower rice cooked or raw
- 1 medium avocado diced
- Low Carb Peanut Sauce
- 1 cup roasted butternut squash optional
Instructions
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Melt ghee in a skillet over medium-high heat until hot. Add the shrimp and sprinkle with curry powder. Cook 3–5 minutes, stirring occasionally, until shrimp are opaque and cooked through. Remove from the skillet and set aside.
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Chop all vegetables and divide them evenly between four bowls, arranging them attractively.
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Add warm shrimp and any optional roasted butternut squash to each bowl. Drizzle with a low-carb peanut-style sauce and top with diced avocado if desired.
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Serves 4. Approximately 9g net carbs per serving without butternut squash.
Notes
Nutrition
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Carbohydrates: 16.16g
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Protein: 16.36g
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Fat: 11.76g
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Fiber: 7.1g
Easy Low Carb Peanut Sauce (recipe available separately)
Low Carb Thai Beef Noodle Salad Bowl (another bowl-style option)