A tempting and balanced shrimp based meal for days when you feel like being lazy.
Prep time: 10 minutes Cooking time: 15 minutes Total time: 25 minutes Yield: 4 portions
The ingredients are as follows though in my recipe I used basmati rice and opted for tomatoes instead of the bell peppers, as I don’t like their taste, and went for squashed avocado instead of sliced avocado. If you re allergic to shrimp or simply do not have them you can substitute the shrimp for some kind of meat like chicken.
INGREDIENTS
- 2 c.cooked brown rice
- 1 lb.shrimp, tails removed, peeled and deveined
- 1 1/2 tsp.cumin
- 1 tsp.paprika
- 1 tsp.garlic powder
- 1/2 tsp.onion powder
- Kosher salt
- Freshly ground black pepper
- 2 tbsp.olive oil, divided
- 1 c.fire roasted corn
- 1 red pepper, diced
- 2 tbsp.freshly chopped cilantro, plus more for garnish
- Juice of 1 lime, divided
- 1 avocado, thinly sliced
INSTRUCTIONS
- Step 1 Make shrimp: in a large bowl, toss shrimp with cumin, paprika, garlic powder, onion powder, and season with salt and pepper. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Add shrimp and cook until opaque and charred
- Step 2 Build bowls: divide rice between 4 bowls. Top with shrimp, corn salad, and 1/4 avocado each. Garnish with cilantro, squeeze with lime and serve.
Tips & Notes
- If you don’t like bell peppers you can use tomatoes instead of them.
- If you’re allergic to shrimp you can substitute it with with chicken or turkey
Credits
Inspiration for this recipe came from delish.com. check out their version here
