Red Lobster Southwest Shrimp Bowl
Lobster’s Southwest Shrimp Bowl features zesty grilled shrimp over jalapeño ranch-drizzled orzo rice with spring mix, pico de gallo, sour cream, and tortilla strips. It costs between $16.99 and $18.99 depending on location and contains 700 calories.
Check the official Bowls & Sandwiches menu for current pricing.
What Makes a Great Shrimp Bowl
A great shrimp bowl comes down to three things: well seasoned shrimp, a hearty base, and fresh toppings. Most shrimp bowls pair a protein with grains or greens, then finish with a sauce that ties everything together. This Southwest version leans on orzo, jalapeño ranch, and pico de gallo to hit that balance.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper, to taste
For the Orzo Rice
- 1 cup dry orzo pasta
- 2 cups chicken broth
- ½ cup ranch dressing
- 1 tablespoon pickled jalapeño, finely chopped
- 1 tablespoon jalapeño brine
For the Toppings
- 2 cups spring mix
- 1 cup pico de gallo (tomato, onion, cilantro, lime juice)
- ½ cup sour cream
- 1 cup crushed tortilla strips
Measurement Conversion Table
| US Measurement | Metric Equivalent |
| 1 teaspoon | 5 ml |
| 1 tablespoon | 15 ml |
| ¼ cup | 60 ml |
| ½ cup | 120 ml |
| 1 cup | 240 ml |
| 1 pound (shrimp) | 454 g |
| 1 ounce | 28 g |
| 350°F (oven, if needed) | 175°C |
Guests outside the US can use this table to convert the shrimp, orzo, ranch dressing, and jalapeño measurements in this recipe to metric units.
Instructions
- Cook the orzo. Bring chicken broth to a boil, add orzo, and simmer for 8 to 10 minutes until tender. Drain any extra liquid.
- Make the jalapeño ranch. Stir ranch dressing, chopped jalapeño, and jalapeño brine into the cooked orzo until fully coated.
- Season the shrimp. Toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
- Cook the shrimp. Heat a skillet over medium-high heat. Cook shrimp for 2 to 3 minutes per side until pink and opaque.
- Assemble the bowl. Divide the jalapeño ranch orzo between bowls. Top with spring mix, grilled shrimp, and pico de gallo.
- Finish and serve. Add a dollop of sour cream and a handful of crushed tortilla strips on top. Serve right away.
Nutrition Information (Per Serving, Approximate)
| Nutrient | Amount |
| Calories | 480 |
| Protein | 28 g |
| Carbohydrates | 45 g |
| Fat | 20 g |
| Sodium | 890 mg |
This is an estimate for the homemade copycat version and does not reflect Red Lobster’s official nutrition data. For the restaurant version, see our full Red Lobster nutrition guide.
Tips for the Best Southwest Shrimp Bowl
- Use fresh pico de gallo for the brightest flavor, since jarred versions taste flatter.
- Toast the tortilla strips in a dry pan for a few minutes if you want extra crunch.
- Swap shrimp for grilled chicken or salmon if you want a different protein. Browse more shrimp meal options for inspiration.
- Drizzle extra jalapeño ranch or hot sauce crema over the top right before serving for a bolder finish.
- Meal prep tip: store the shrimp, orzo, and dressing separately from the spring mix and tortilla strips, so the greens and crunch stay fresh for next-day lunch.
Turn It Into a Shrimp Rice Bowl
Prefer rice over pasta? Swap the orzo for 3 cups of cooked white or brown rice. Toss the warm rice with the same jalapeño ranch mixture, then build the bowl exactly the same way. This turns the dish into a shrimp rice bowl while keeping all the same Southwest flavors.
Try It as a Shrimp Quinoa Bowl
For a higher protein, gluten-free base, swap the orzo for 3 cups of cooked quinoa. Quinoa holds up well against the jalapeño ranch and adds a slightly nutty flavor. This shrimp quinoa bowl variation works well for anyone avoiding wheat, since quinoa is naturally gluten-free.
Wine Pairing
A crisp, unoaked Sauvignon Blanc pairs nicely with this dish. Its citrus notes match the lime in the pico de gallo, and its acidity cuts through the creamy ranch dressing.
Frequently Asked Questions
Can I make this Southwest Shrimp Bowl ahead of time?
Yes, cook the orzo and shrimp ahead and store them separately. Add the fresh toppings right before serving so the greens stay crisp.
Is this recipe gluten free?
No, orzo is a wheat pasta. Swap in rice or quinoa if you need a gluten free version. Check our gluten free menu guide for more options at the restaurant.
Can I use frozen shrimp?
Yes, just thaw the shrimp fully and pat them dry before seasoning, so they sear instead of steam.
What’s in a Southwest bowl?
A Southwest bowl typically includes a protein like shrimp or chicken, a grain base like rice or orzo, and toppings like pico de gallo, sour cream, and tortilla strips. The mix of smoky spices and fresh toppings gives it its signature flavor.
What do I need for a shrimp bowl?
You need shrimp, a base like rice or orzo, a sauce or dressing, and a few fresh toppings. Common additions include beans, corn, avocado, or shredded lettuce, depending on the style you want.
What is a good sauce for a shrimp bowl?
Jalapeño ranch, hot sauce crema, and avocado ranch all work well with shrimp bowls. A squeeze of fresh lime juice also brightens up almost any sauce you choose.
What is an easy recipe for a shrimp bowl?
This Southwest Shrimp Bowl is a solid starting point, since it only needs a handful of pantry spices, orzo, and quick-cooking shrimp. The whole dish comes together in about 30 minutes from start to finish.
Final Thoughts
This copycat Red Lobster Southwest Shrimp Bowl recipe delivers the same bold, zesty flavors you get at the restaurant. The jalapeño ranch orzo and fresh pico de gallo make it a standout weeknight dinner.
Try it as a shrimp rice bowl or shrimp quinoa bowl to fit your own taste. Pair it with a light pasta and bowls side or a glass of wine for a complete meal at home.
