Description
A vibrant and flavorful dish with spiced shrimp, creamy avocado, and fresh veggies served over a nutritious rice base, perfect for a quick and healthy meal.
Ingredients
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 cup cooked brown rice
1 ripe avocado, sliced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Mix chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper in a small bowl.
- Toss the shrimp in the spice mixture until well-coated.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through.
- Prepare the brown rice in a bowl.
- Top the rice with sliced avocado, cherry tomatoes, red onion, and cooked shrimp.
- Garnish with fresh cilantro and squeeze lime juice over the top.
Notes
For extra heat, add more cayenne pepper or a dash of hot sauce to the shrimp.
Swap the brown rice for cauliflower rice for a lower-carb option.
Add extra veggies like diced cucumber or bell peppers for more crunch.
For a creamier texture, top with Greek yogurt or a drizzle of sour cream.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat rice and shrimp separately and add avocado after reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 180mg
