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–+ servings
Spicy Shrimp and Avocado Rice Bowl

Spicy Shrimp and Avocado Rice Bowl for a Bold, Fresh Meal

This Spicy Shrimp and Avocado Rice Bowl is a flavor-packed, healthy meal that's quick to prepare, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Fresh or frozen, thaw if using frozen
  • 1 tablespoon Olive oil Use for sautéing
  • 1 tablespoon Spices (e.g., chili powder, paprika) Adjust based on preferred spice level
For the Avocado Layer
  • 1 medium Avocado Substitute with Greek yogurt for a lighter option
For the Rice Base
  • 1 cup Rice (jasmine or brown)
For the Fresh Elements
  • 1 unit Lime Fresh lime juice is preferred
  • Vegetables (optional, e.g., bell peppers, cucumbers)
For the Sauce
  • 2 tablespoons Sriracha or yogurt dressing

Equipment

  • Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Cook the Rice: Begin by cooking the rice according to the package instructions. Typically, this involves rinsing the rice, adding it to a pot with water, and bringing it to a boil. Reduce heat to low, cover, and let it simmer for 15-20 minutes.
  2. Sauté the Shrimp: Heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp seasoned with spices and sauté for 3-5 minutes until pink and opaque.
  3. Add Lime Juice: Remove the skillet from heat and squeeze fresh lime juice over the shrimp, tossing to coat.
  4. Assemble the Bowls: Scoop warm rice into serving bowls, layer with shrimp, diced avocado, and optional veggies.
  5. Drizzle with Sauce: Drizzle your preferred sauce over the assembled bowls.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days, keeping components separate to maintain freshness. Avoid freezing avocado to prevent mushiness.

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