Spicy Shrimp and Avocado Rice Bowl
This Spicy Shrimp and Avocado Rice Bowl is a flavorful and nutritious dish that combines succulent shrimp, creamy avocado, and fluffy rice, all brought together with a kick of spice. Perfect for a quick weeknight dinner or a satisfying lunch, this bowl is both delicious and visually appealing.
Equipment
- 1 large skillet or frying pan
- 1 medium pot for cooking rice
- 1 cutting board
- 1 bowl for mixing sauce
- 1 measuring cups and spoons
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup jasmine rice
- 2 cups water
- 1 ripe avocado diced
- 1 tablespoon olive oil
- 2 teaspoons chili powder For a milder flavor, reduce the amount.
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime juiced
- 1 cup chopped fresh cilantro Reserve half for garnish.
- Optional sliced jalapeños For extra heat.
Instructions
- Start by rinsing the jasmine rice under cold water until the water runs clear. Drain well.
- In a medium pot, bring 2 cups of water to a boil. Add rinsed rice, cover, and reduce to low heat. Let it simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand covered for 5 minutes.
- While the rice is cooking, prepare the spicy shrimp by combining olive oil, chili powder, garlic powder, smoked paprika, salt, and black pepper in a bowl. Add the shrimp and toss to coat evenly in the spice mixture.
- In a large skillet, heat over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove from heat.
- Once the rice is ready, fluff it with a fork and stir in lime juice and half of the chopped cilantro.
- To assemble the bowls, divide the cilantro-lime rice evenly among four bowls. Top each bowl with the spicy shrimp, diced avocado, and a sprinkle of remaining cilantro. Add jalapeño slices if using.
- Serve immediately and enjoy!
Notes
For a milder flavor, reduce the amount of chili powder and omit jalapeños.
This recipe can be customized with other toppings, such as corn, black beans, or diced tomatoes.
Leftover shrimp can be stored in the fridge for up to two days. Reheat before serving.