High Protein Shrimp Rice Bowl
Craving seafood? This high protein shrimp rice bowl features garlic butter shrimp and sriracha-yogurt in just 20 minutes. A quick way to get 40g of clean protein.
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Calories
470
Why This High Protein Shrimp Rice Bowl Works
In a culinary landscape often dominated by complex recipes demanding hours of attention, this High Protein Shrimp Rice Bowl stands out as a beacon of efficiency and nutrition. It's a testament to the fact that wholesome, flavorful meals don't have to be laborious. The core of its success lies in its strategic ingredient choices and streamlined cooking process. By focusing on rapidly cooking large shrimp until perfectly tender and juicy, paired with quick-prep elements like pre-cooked rice, shelled edamame, and fresh, vibrant vegetables, we eliminate unnecessary steps and lengthy cook times. This approach ensures that you can have a restaurant-quality meal on the table in a mere 20 minutes, making it an ideal candidate for busy weeknights or a satisfying, health-conscious lunch.
Beyond its speed, the nutritional profile of this bowl is meticulously crafted to deliver maximum impact. Each serving boasts an impressive 40g of protein, primarily from the generous portion of shrimp, which is crucial for muscle repair, satiety, and sustained energy. The inclusion of complex carbohydrates from jasmine or brown rice, along with fiber-rich edamame and fresh vegetables, creates a balanced meal that keeps you full and energized without the heavy feeling often associated with less thoughtfully composed dishes. The healthy fats from avocado and olive oil further contribute to satiety and nutrient absorption, while the bright, zesty sriracha-yogurt drizzle ties all the elements together with a creamy, spicy kick that's both indulgent and guilt-free.
Texture is another critical component that elevates this simple bowl. The shrimp, seared quickly in butter and olive oil, achieves a beautiful exterior char while remaining succulent and firm within. This contrasts beautifully with the soft, fluffy rice, the crisp crunch of shredded carrots and sliced cucumber, the tender bite of edamame, and the creamy richness of avocado. The final touch of toasted sesame seeds adds an extra layer of textural complexity and nutty aroma. Every forkful offers a delightful interplay of tastes and textures, preventing palate fatigue and ensuring that this meal is not just nourishing, but genuinely exciting to eat. It's a symphony of fresh ingredients, expertly prepared, designed to satisfy both your hunger and your craving for vibrant, dynamic flavors.
Furthermore, the genius of this recipe lies in its modularity and ease of assembly. Once the shrimp is cooked and the quick drizzle whisked, the bowls practically build themselves. This makes it incredibly user-friendly, even for novice cooks. The vivid colors of the fresh vegetables – the bright orange of carrots, the deep green of edamame and cucumber, the creamy pale green of avocado, and the pop of green onions – create an aesthetically pleasing presentation that's as appealing to the eye as it is to the palate. It's a dish that feels elevated and thoughtful, yet requires minimal effort, making it a true workhorse in any healthy kitchen repertoire.
Why You'll Love This Recipe
- Lightning-Fast Prep & Cook Time: From fridge to table in just 20 minutes, perfect for your busiest days.
- Protein Powerhouse: With 40g of protein per serving, it’s ideal for muscle recovery, satiety, and energy.
- Bursting with Fresh Flavors: A vibrant medley of succulent shrimp, crisp vegetables, and a zesty sriracha-yogurt drizzle.
- Texture Dream Team: Enjoy the satisfying contrast of tender shrimp, fluffy rice, crunchy veggies, and creamy avocado.
- Simple & Approachable: Easy-to-follow steps ensure a perfect result every time, even for beginner cooks.
- Customizable & Versatile: Easily swap veggies or adjust spice levels to suit your personal preferences.
- Balanced & Wholesome: A complete meal packed with lean protein, complex carbs, healthy fats, and essential nutrients.
Ingredient Notes
Large Shrimp
Opt for large shrimp, ideally 21/25 count, as they hold up better to searing and provide a more substantial bite. Ensuring they are peeled, deveined, and tails-off is key for ease of eating in a bowl format. If using frozen shrimp, thaw them completely under cold running water or overnight in the refrigerator, then pat them exceptionally dry before seasoning. The drier the shrimp, the better they will sear and develop that desirable slightly crisp exterior, avoiding a steamed texture.
Jasmine Rice
Jasmine rice offers a wonderfully aromatic and slightly sticky texture that complements the other ingredients well. However, brown rice is an excellent alternative, adding more fiber and a nuttier flavor. The critical component here is using pre-cooked rice to keep the total preparation time to 20 minutes. If you're cooking fresh rice, factor in the additional 15-20 minutes it will take. Leftover rice works perfectly, just ensure it's reheated thoroughly.
Shelled Edamame
Frozen shelled edamame is a convenient and nutritious addition, bringing a subtle sweetness, vibrant green color, and an extra protein boost. Quickly steaming or microwaving them according to package directions is all that's needed. Ensure they are fully thawed and warmed through, but not overcooked, to maintain their tender-crisp texture. They contribute significantly to the bowl's overall fiber content and visual appeal.
Avocado
A perfectly ripe avocado is essential for adding a creamy, rich texture and healthy monounsaturated fats to the bowl. Look for one that yields slightly to gentle pressure. Slice it just before assembling the bowls to prevent browning. The avocado's mild flavor acts as a perfect counterpoint to the seasoned shrimp and the zesty sriracha-yogurt drizzle, adding a luxurious mouthfeel that makes the bowl feel more substantial and satisfying.
Sriracha-Yogurt Drizzle
This drizzle is the secret weapon that ties all the flavors together. Using plain Greek yogurt provides a thick, tangy, and protein-rich base. Sriracha adds a customizable kick, while a touch of honey balances the heat and acidity with a hint of sweetness. Rice vinegar brightens the sauce, preventing it from tasting too heavy. Whisking until perfectly smooth and adding a tiny bit of water if needed ensures a drizzle-able consistency that coats every element beautifully without being too thick or watery.
Mastering Shrimp Doneness: The 'C' Curve Secret
| Shrimp Shape | Doneness Level | Texture & Outcome |
|---|---|---|
| Loose 'C' | Perfectly Cooked | Firm, juicy, opaque pink, slightly sweet, delicious. |
| Tight 'O' | Overcooked | Rubbery, tough, dry, flavorless, shrinks significantly. |
| Straight 'I' | Under/Raw | Translucent, soft, grayish, potentially unsafe to eat. |
Baker's Tip
Always err on the side of undercooking shrimp slightly, as it continues to cook with residual heat after being removed from the pan. When in doubt, a quick peek inside the thickest part should reveal a just-opaque center.
Ingredients
- 1.5 lbs large shrimp, peeled, deveined, tails off
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of 1 lemon
- 2 cups cooked jasmine rice (or brown rice)
- 1 cup shelled edamame, warmed
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 avocado, sliced
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- FOR THE SRIRACHA-YOGURT DRIZZLE:
- 1/3 cup plain Greek yogurt
- 1–2 tbsp sriracha (to taste)
- 1 tsp honey
- 1 tsp rice vinegar
Instructions
- 1
Pat the shrimp very dry with paper towels — wet shrimp steam instead of sear. Toss with smoked paprika, chili powder, salt, and pepper.
- 2
Heat the olive oil and butter in a large skillet over medium-high until the butter foams. Add the garlic and cook 20 seconds until fragrant.
- 3
Add the shrimp in a single layer and cook 1.5–2 minutes per side, just until pink, opaque, and curled into a loose 'C'. Overcooked shrimp curl into a tight 'O' — pull them early.
- 4
Squeeze the lemon juice over the shrimp, toss, and remove from heat.
- 5
Whisk the Greek yogurt, sriracha, honey, and rice vinegar in a small bowl until smooth and drizzle-able. Add a teaspoon of water if needed.
- 6
Build each bowl: 1/2 cup rice on the bottom, then mounds of shrimp, edamame, carrots, cucumber, and avocado.
- 7
Drizzle with sriracha-yogurt sauce and finish with green onions and sesame seeds. Serve immediately.
Pro Tips from Our Test Kitchen
- Pat Shrimp Bone Dry: This is the absolute golden rule for perfectly seared shrimp. Excess moisture lowers the pan temperature and causes shrimp to steam instead of sear, resulting in a rubbery texture rather than a firm, slightly caramelized exterior. Use several layers of paper towels and press firmly.
- Don't Overcrowd the Pan: Cook shrimp in a single layer. If your skillet isn't large enough to accommodate all the shrimp without touching, cook them in two batches. Overcrowding drops the pan temperature, leads to steaming, and prevents that beautiful golden-pink sear we're aiming for.
- High Heat, Quick Cook: Shrimp cooks incredibly fast. Medium-high heat ensures a quick sear and minimizes the time the shrimp spends in the pan, preventing it from becoming rubbery. 1.5-2 minutes per side is usually all it takes for large shrimp.
- Mise en Place is Your Best Friend: Given the 20-minute total time, having all your ingredients prepped and ready (veggies chopped, sauce whisked, rice cooked) before you even turn on the stove is crucial. This makes the assembly seamless and stress-free.
- Balance the Drizzle: When making the Sriracha-Yogurt Drizzle, start with less sriracha and honey, then taste and adjust. Everyone's preference for spice and sweetness varies. A little water helps achieve a pourable consistency, but add it slowly, a teaspoon at a time.
- Customize Your Crunch: Beyond green onions and sesame seeds, consider adding a sprinkle of chopped peanuts or crispy fried shallots for an extra layer of texture and flavor. This adds a gourmet touch and elevates the humble bowl.
- For a Different Flavor Profile: If you're looking to mix things up, consider replacing the sriracha-yogurt drizzle with a creamy peanut sauce or a bright ginger-lime vinaigrette. This can entirely transform the dish, similar to how changing the sauce in our "Buffalo Chicken Stuffed Bell Peppers" recipe can alter the whole experience.
Substitutions
Protein Swaps
For a different protein, pan-seared chicken breast or grilled tofu can be used. Slice chicken thinly against the grain before cooking, or press tofu firmly before marinating and searing. The cooking time will be longer than shrimp, so adjust accordingly. This offers a different texture and flavor while maintaining the high protein aspect, much like our "High Protein Chicken Burrito Bowl" uses chicken as its star.
Rice Alternatives
Instead of jasmine or brown rice, consider quinoa for an extra protein and fiber boost, or cauliflower rice for a lower-carb option. Farro or Israeli couscous also work well for a chewy texture. Ensure any grains are pre-cooked to maintain the quick prep time.
Vegetable Variations
Feel free to swap out edamame, carrots, and cucumber for other quick-cooking or raw vegetables. Bell peppers (any color), shredded red cabbage, corn, or thinly sliced radishes would all add their own unique crunch and flavor. Lightly steamed broccoli florets or snap peas are also great additions.
Dairy-Free Drizzle
For a dairy-free version of the Sriracha-Yogurt Drizzle, substitute the plain Greek yogurt with a high-quality plain, unsweetened dairy-free yogurt alternative (almond or coconut based work well), or use a blend of tahini and lemon juice with sriracha and honey.
Spice Level Adjustment
To make the bowl spicier, add an extra dash of sriracha to the drizzle or sprinkle red pepper flakes over the shrimp as it cooks. For a milder option, reduce the sriracha or omit it entirely and use a creamy lemon-tahini dressing instead.
Recipe Variations
Tropical Shrimp Bowl
Introduce a taste of the tropics by adding diced fresh mango or pineapple to the bowl. Replace the sriracha-yogurt drizzle with a lighter lime-cilantro vinaigrette or a sweet chili sauce. A sprinkle of toasted coconut flakes would also enhance the tropical vibe, pairing beautifully with the sweet shrimp.
Mediterranean Twist
For a Mediterranean take, swap edamame for chickpeas, add some crumbled feta cheese, chopped Kalamata olives, and fresh cherry tomatoes. Use a lemon-herb vinaigrette or a garlic-tahini sauce instead of the sriracha drizzle. This variation offers a completely different flavor profile while still being light and healthy.
Spicy Peanut Shrimp Bowl
Create a rich and nutty flavor profile by preparing a peanut sauce for drizzling. Combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, a touch of ginger, and sriracha. Add a sprinkle of chopped roasted peanuts for extra crunch. This adds a depth of umami and a satisfying richness that's incredibly addictive.
Asian Sesame Ginger Bowl
Swap the smoked paprika and chili powder for a dash of ginger powder and a pinch of five-spice powder on the shrimp. For the drizzle, combine soy sauce, sesame oil, rice vinegar, grated fresh ginger, a touch of honey, and a squeeze of lime juice. Garnish with extra sesame seeds and fresh cilantro for an authentic Asian-inspired flavor.
Southwestern Shrimp Bowl
Infuse a Southwestern flair by seasoning the shrimp with cumin, coriander, and a touch of cayenne pepper. Add black beans, corn, and diced red onion to the bowl. A creamy avocado-lime dressing or a chipotle ranch would be a fantastic substitute for the sriracha-yogurt, bringing a smoky, zesty kick.
Breakfast Bowl Transformation
While primarily a lunch/dinner item, you could adapt this concept for breakfast. Consider serving the spiced shrimp alongside scrambled eggs (think high protein!), a small portion of avocado, and a dollop of Greek yogurt with a sprinkle of everything bagel seasoning, perhaps moving away from rice entirely, much like our "High Protein Egg White Breakfast Sandwich" offers a complete morning meal.
Common Mistakes to Avoid
| Mistake | What Happens | Fix |
|---|---|---|
| Wet Shrimp | Shrimp steams instead of sears, resulting in a bland, rubbery texture with no crust. | Pat shrimp thoroughly dry with paper towels before seasoning. The drier, the better. |
| Overcrowding the Pan | Pan temperature drops, leading to steamed shrimp and uneven cooking. No beautiful sear develops. | Cook shrimp in batches if necessary, ensuring a single layer with space between each piece. |
| Overcooking Shrimp | Shrimp becomes tough, rubbery, and shrinks significantly, losing its natural sweetness. | Cook just until pink and opaque, 1.5-2 minutes per side. Look for the 'loose C' shape and pull them off early. |
| Under-Seasoning | A bland flavor profile that doesn't stand up to the fresh vegetables and creamy drizzle. | Don't skimp on the paprika, chili powder, salt, and pepper. The shrimp is the star, season it boldly. |
| Thick Drizzle | Sauce is too heavy and doesn't evenly coat ingredients, making the bowl feel dry in places. | Add water a teaspoon at a time to the sriracha-yogurt mixture until it reaches a smooth, pourable consistency. |
| Cold Rice/Edamame | Cold components detract from the overall warmth and comfort of the bowl, especially with warm shrimp. | Ensure your cooked rice is warmed through, and edamame is defrosted and slightly warm before assembly. |
Baker's Tip
Set a timer for your shrimp! They cook so quickly that even a minute too long can make a difference between tender and rubbery.
Troubleshooting
Shrimp is Rubbery
This is almost always a sign of overcooking. Shrimp cooks very quickly, typically just 1.5-2 minutes per side for large shrimp. Ensure your pan is hot enough and avoid cooking them for too long. They should be just pink and opaque, forming a loose 'C' shape. Next time, pull them off the heat as soon as they reach this stage.
No Sear on Shrimp
If your shrimp isn't getting that nice caramelized crust, it's likely due to either wet shrimp (moisture creates steam) or an overcrowded pan (which drops the temperature). Make sure shrimp are patted bone dry, and cook in batches if your pan isn't large enough to keep them in a single layer with space.
Drizzle is Too Thick/Thin
If the sriracha-yogurt drizzle is too thick, add water slowly, 1 teaspoon at a time, whisking until it reaches a smooth, pourable consistency. If it's too thin, you can try adding a tiny bit more Greek yogurt or letting it chill in the fridge for 10-15 minutes to thicken slightly, though adding more yogurt is usually the quickest fix.
Bowl Tastes Bland
Ensure you're seasoning the shrimp adequately with salt, pepper, paprika, and chili powder. The lemon juice at the end brightens the flavor considerably. Also, check the balance of your sriracha-yogurt drizzle – it should be tangy, spicy, and slightly sweet to provide that flavorful punch. Don't be afraid to add a pinch more salt to your rice or veggies if needed.
Serving Suggestions
This High Protein Shrimp Rice Bowl is a complete meal in itself, designed to be satisfying and nutritious. However, if you're looking to expand the meal or pair it with something light, a simple side salad with a vinaigrette dressing would be a wonderful accompaniment, adding extra greens and freshness without making the meal too heavy. The vibrant flavors of the bowl stand well on their own, making it a perfect quick dinner or a hearty lunch option.
For those who enjoy a little extra crunch, a handful of thinly sliced raw almonds or cashews scattered over the top would provide an additional textural element and healthy fats. A side of kimchi or pickled ginger could also introduce a fermented, tangy counterpoint that cuts through the richness of the avocado and the creaminess of the sauce. Think about what will complement the bold, zesty flavors of the shrimp and the sriracha drizzle, rather than overpower them.
Alternatively, if you're aiming for even more protein or a different kind of meal, consider serving the shrimp and vegetables alongside a smaller portion of rice, and perhaps a protein-heavy smoothie like our "High Protein Peanut Butter Smoothie" as a follow-up, or even alongside some seasoned roasted sweet potato wedges for extra complex carbohydrates and sweetness.
Storage Instructions
- Store components separately for best results: cooked shrimp in one airtight container, rice in another, and vegetables (edamame, carrots, cucumber, avocado) in a third. The sriracha-yogurt drizzle should be stored in a separate small container.
- Cooked shrimp should be consumed within 1-2 days when stored in an airtight container in the refrigerator.
- Cooked rice can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Fresh vegetables like carrots, cucumber, and edamame will last 3-4 days when stored properly. Avocado is best added fresh before serving to prevent browning.
- The sriracha-yogurt drizzle can be stored in an airtight container in the refrigerator for up to 5-7 days.
- For optimal freshness and texture, it's recommended to assemble the bowls just before serving rather than storing pre-assembled bowls.
Make-Ahead Tips
This High Protein Shrimp Rice Bowl is an excellent candidate for strategic meal prep to shave off even more time during busy weeknights. The majority of the components can be prepared in advance, leaving only the quick searing of shrimp and final assembly for mealtime. This makes it an ideal choice for healthy, quick meals without compromising on flavor or nutrition. By tackling the prep work upfront, you ensure a fresh and vibrant meal is always just minutes away.
On your prep day, cook a larger batch of jasmine or brown rice and let it cool completely before portioning into individual containers for the week. You can also prepare the sriracha-yogurt drizzle, whisking it together and storing it in a jar in the fridge. Chop all your fresh vegetables – shred carrots, slice cucumbers, and slice green onions – and store them in separate airtight containers. Warm the shelled edamame and let it cool before storing.
The only component you'll want to prepare fresh is the shrimp, as it cooks so quickly and is best enjoyed immediately after searing. When you're ready to eat, simply reheat your rice and edamame, quickly sear the seasoned shrimp, and then assemble your bowl with the prepped veggies, fresh avocado, and a generous drizzle of your pre-made sauce. This approach ensures maximum freshness and maintains the appealing textures of each ingredient while keeping the actual 'cook time' under 10 minutes.
How We Tested This Recipe
In the RecipeNest test kitchen, our goal for this High Protein Shrimp Rice Bowl was to achieve a perfect balance of speed, flavor, and texture. We began by testing various shrimp sizes and seasoning blends. Our first batch, using smaller shrimp and a basic salt/pepper seasoning, was underwhelming. The shrimp overcooked quickly, becoming rubbery, and the flavor was flat. We quickly shifted to large (21/25 count) shrimp and experimented with the smoked paprika and chili powder, finding that 1 tsp paprika to 1/2 tsp chili powder provided a beautiful depth of flavor without being overwhelmingly spicy.
The cooking method for shrimp was meticulously refined. We tried different fats – olive oil alone, butter alone, and the 2 tbsp butter/1 tbsp olive oil combination. The butter and olive oil blend yielded the best results, providing both flavor and a higher smoke point for a better sear. We initially struggled with overcrowding the pan, leading to steamed shrimp, and quickly learned the importance of cooking in batches on medium-high heat with specific timings. Our team tested different pan types, confirming a standard non-stick or well-seasoned cast iron skillet worked best to achieve the desired golden-pink crust. The lemon juice added at the end was a game-changer, brightening the entire dish.
For the drizzle, we iterated through several versions. Our first attempt with just sriracha and yogurt was too one-dimensional. Adding honey provided crucial balance, and rice vinegar introduced a needed tang. We experimented with different ratios and found that 1/3 cup Greek yogurt with 1-2 tbsp sriracha, 1 tsp honey, and 1 tsp rice vinegar offered the ideal creamy, spicy, sweet, and tangy profile. We also tested various rice types, confirming jasmine rice’s aromatic qualities but also noting brown rice’s excellent nutritional benefits. The fresh vegetables and avocado were consistently chosen for their vibrant color, crisp texture, and complementary flavors, ensuring the bowl felt fresh and satisfying in every bite. This iterative process allowed us to nail down precise timings and ingredient ratios, guaranteeing a delicious and reliable recipe for our readers.
Nutrition Facts
Per serving · 470 calories
protein
40g
carbs
44g
fat
14g
fiber
6g
sugar
6g
sodium
740mg
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Frequently Asked Questions
How many calories are in this high protein shrimp rice bowl?+
Each bowl is about 470 calories with 40g of protein — a strong macro profile for a fast, easy protein recipe that doesn't taste like diet food.
Can I use frozen shrimp?+
Yes — thaw frozen shrimp in a colander under cold running water for 5 minutes, then pat completely dry. Wet shrimp will steam and turn rubbery.
What's the best rice for a shrimp rice bowl?+
Jasmine rice gives that aromatic, slightly sticky bite. Brown rice adds 4g extra fiber per serving. Cauliflower rice drops carbs to about 18g per bowl.
Is this good for high protein meal prep?+
Yes — shrimp reheats well if you don't overcook it the first time. Portion rice, shrimp, and veggies into 4 containers, keep the sriracha-yogurt sauce on the side, and assemble at lunch.
Can I make it dairy-free?+
Skip the butter (use 2 tbsp olive oil total) and swap Greek yogurt for unsweetened coconut yogurt. The sauce will be slightly tangier but still creamy.
What pairs well with this bowl?+
Try it alongside our Salmon Rice Bowl or Greek Chicken Bowl for a seafood-and-poultry high protein lunch rotation.
What's the best way to tell if shrimp is fresh?+
Look for shrimp that are firm to the touch, translucent, and have a mild, oceanic smell, not a strong 'fishy' odor. Avoid shrimp with black spots or a slimy appearance, as these are signs of spoilage. If buying previously frozen, ensure they are still fully frozen and show no signs of freezer burn.
Can I grill or bake the shrimp instead of pan-searing?+
Yes, you can! To grill, thread the seasoned shrimp onto skewers and grill over medium-high heat for 2-3 minutes per side. For baking, spread seasoned shrimp in a single layer on a baking sheet and bake at 400°F (200°C) for 8-12 minutes, or until pink and opaque. Adjust cooking times based on shrimp size.
Are there any tips for making this bowl spicier?+
Absolutely! For extra heat, increase the amount of sriracha in the drizzle or add a pinch of cayenne pepper to the shrimp seasoning. You could also garnish with thinly sliced fresh jalapeños or a drizzle of chili oil for a fiery kick. A dash of hot sauce over the finished bowl is another quick way to boost the spice.
How can I make this bowl more filling for a larger meal?+
To make it more substantial, you can increase the portion of rice or add an extra scoop of edamame. Incorporating more healthy fats like an additional half an avocado or a sprinkle of toasted nuts (cashews or almonds) can also boost satiety. You could also add a hard-boiled egg for even more protein.
What's the difference between jumbo and large shrimp?+
Shrimp sizes are typically indicated by a count per pound. 'Large' shrimp often refer to 21/25 or 26/30 count (21-25 or 26-30 shrimp per pound), while 'jumbo' typically refers to 16/20 count. For this recipe, 'large' (21/25 count) is ideal as they cook quickly yet remain succulent.
Can I use frozen vegetables instead of fresh?+
You can definitely use frozen edamame, as specified. For other vegetables like carrots and cucumber, fresh is preferred for their crisp texture and vibrant crunch, which adds significantly to the bowl's appeal. However, if using frozen, ensure they are thawed and drained well to avoid excess moisture.
Is it possible to prepare the sriracha-yogurt drizzle ahead of time?+
Yes, the sriracha-yogurt drizzle can be prepared up to 5-7 days in advance and stored in an airtight container in the refrigerator. This is a great make-ahead step that helps streamline meal prep. Just give it a good whisk or shake before serving, as it may separate slightly.
Recipe by Sarah Mitchell
Recipe developer · Practical family cooking
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