Description
A refreshing and vibrant bowl filled with juicy shrimp, creamy avocado, fresh vegetables, and a bright citrus dressing. Perfect for a quick summer lunch or light dinner.
Ingredients
450 g raw shrimp, peeled and deveined
1 tablespoon olive oil (15 ml)
2 cloves garlic, minced
1 teaspoon paprika (5 g)
½ teaspoon ground cumin (2 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
1 tablespoon lemon juice (15 ml)
2 cups cooked jasmine rice (about 400 g)
1 large avocado, diced
1 cup cherry tomatoes, halved (150 g)
1 cup cucumber, diced (150 g)
½ cup shredded carrots (60 g)
¼ cup red onion, thinly sliced (40 g)
2 tablespoons chopped cilantro (10 g)
3 tablespoons olive oil (45 ml)
1 tablespoon lime juice (15 ml)
1 teaspoon honey (7 g)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (1 g)
Instructions
Cook the rice according to package instructions until tender.
In a bowl, combine shrimp with olive oil, garlic, paprika, cumin, salt, and black pepper.
Heat a skillet over medium-high heat and cook shrimp for about 2 minutes per side until pink and opaque.
Drizzle shrimp with lemon juice and remove from heat.
Prepare the vegetables by dicing the avocado, halving tomatoes, chopping cucumber, and slicing red onion.
In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper to make the dressing.
Divide cooked rice among bowls and top with shrimp, avocado, tomatoes, cucumber, carrots, and onion.
Drizzle with dressing and garnish with cilantro before serving.
Notes
Use fresh or properly thawed shrimp for the best flavor.
Add extra lime juice for more brightness.
For a healthier grain option, substitute quinoa for rice.
Slice avocado just before serving to keep it fresh and vibrant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes