Description
A vibrant and healthy Spicy Shrimp and Avocado Rice Bowl featuring marinated shrimp cooked to perfection and served over fluffy jasmine or brown rice, topped with fresh avocado, crunchy veggies, and a zesty lime drizzle for a quick and flavorful Asian-inspired meal.
Ingredients
Scale
Shrimp Marinade
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon sriracha or other hot sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Bowl Assembly
- 2 cups cooked jasmine or brown rice
- 1 ripe avocado, diced
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Juice of 1/2 lime
- Salt and pepper to taste
Instructions
- Marinate the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, sriracha, soy sauce, garlic powder, and smoked paprika. Let the mixture marinate for 10 to 15 minutes to allow the flavors to infuse.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2 to 3 minutes per side until they turn pink and are cooked through. Be careful not to overcook to keep them tender.
- Prepare the Bowls: While the shrimp cooks, divide the cooked jasmine or brown rice between two serving bowls. Evenly distribute the diced avocado, shredded red cabbage, shredded carrots, and sliced green onions on top of the rice.
- Assemble the Dish: Place the cooked shrimp on top of the vegetables and rice in each bowl. Drizzle with fresh lime juice and sprinkle with sesame seeds. Season with additional salt and pepper if desired.
- Serve: Serve the assembled spicy shrimp and avocado rice bowls immediately while shrimp is warm for the best flavors and textures.
Notes
- Substitute quinoa or cauliflower rice for a low-carb alternative.
- Adjust the spice level by increasing or decreasing the amount of sriracha.
- Add cucumber slices, edamame, or a fried egg for extra texture and protein.
