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Spicy Shrimp and Avocado Rice Bowl

Spicy Shrimp and Avocado Rice Bowl
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A flavorful and vibrant Spicy Shrimp and Avocado Rice Bowl combining succulent shrimp, creamy avocado, and a zesty dressing, perfect for a quick meal.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper, to taste
  • Juice of ½ lime
  • 2 cups cooked white or brown rice (preferably short-grain or jasmine rice)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar (optional)
  • ½ teaspoon salt
  • 1 ripe avocado, sliced
  • 1 small cucumber, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • Fresh cilantro, chopped (optional, for garnish)
  • 2 tablespoons sriracha or other hot sauce (adjust to taste)
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice
  • 1 teaspoon soy sauce or tamari (for gluten-free option)
  • 1 teaspoon honey or maple syrup (for sweetness)
  • Toasted sesame seeds (optional)
  • Crushed peanuts or cashews (optional)
  • Lime wedges (optional)

Instructions

  1. In a bowl, combine the shrimp with olive oil, garlic, smoked paprika, cumin, chili powder, cayenne pepper, salt, black pepper, and lime juice. Marinate for 15 minutes.
  2. While the shrimp is marinating, prepare the rice by mixing it with rice vinegar, sugar, and salt in a separate bowl.
  3. Heat a skillet over medium-high heat and cook the marinated shrimp for about 2-3 minutes on each side until cooked through.
  4. In serving bowls, layer the seasoned rice, cooked shrimp, sliced avocado, cucumber, red onion, and cherry tomatoes.
  5. In a small bowl, whisk together sriracha, sesame oil, lime juice, soy sauce, and honey/maple syrup for the dressing.
  6. Drizzle the dressing over the assembled bowls and garnish with cilantro, sesame seeds, and crushed nuts if desired.
  7. Serve with lime wedges on the side for an extra burst of flavor.

Notes

  • Adjust the heat by varying the amount of cayenne pepper and sriracha.
  • For a gluten-free option, ensure that soy sauce is gluten-free or use tamari.
  • Feel free to customize toppings according to your preference.
  • Any leftover shrimp mixture can be refrigerated and used in salads or wraps.

Nutrition

Find it online: https://www.spiritsdrink.com/spicy-shrimp-avocado-rice-bowl-recipe/