Description
This Spicy Shrimp and Avocado Rice Bowl is a vibrant and flavorful dish featuring succulent, chili-spiced shrimp served atop jasmine rice with creamy avocado, fresh cherry tomatoes, and zesty lime. Perfect for a quick and healthy dinner, it combines Mexican-inspired spices with fresh, wholesome ingredients for a satisfying meal.
Ingredients
Scale
Shrimp and Marinade
- 1 pound large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon lime juice
Rice and Toppings
- 2 cups cooked jasmine or basmati rice
- 1 ripe avocado (sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Marinate the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, salt, and lime juice. Allow the shrimp to marinate for 10 to 15 minutes to absorb the bold flavors.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook them for 2 to 3 minutes on each side, or until the shrimp turn pink and are fully cooked through.
- Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly into four bowls. Top each bowl with the cooked shrimp, sliced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped cilantro. Finish by squeezing fresh lime juice over the top for a bright and refreshing touch.
Notes
- For a healthier alternative, substitute white rice with brown rice or cauliflower rice.
- Add black beans, corn, or a drizzle of spicy mayo to boost flavor and texture.
