Ingredients
Scale
7–8 medium shrimp, peeled and deveined
1 tablespoon avocado oil
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
Salt and pepper, to taste
½ cup cooked jasmine or brown rice (or quinoa)
½ avocado, sliced
¼ cup julienned carrots
¼ cup cucumber slices
1 tablespoon chopped chives (optional garnish)
1 teaspoon light spicy mayo (optional drizzle)
Optional: fresh lime wedge, sesame seeds
Instructions
- Cook rice or grain of choice according to package instructions. Set aside.
- Pat shrimp dry with a paper towel. Toss with avocado oil, garlic powder, paprika, salt, and pepper.
- Heat a skillet over medium-high heat. Sear shrimp 2–3 minutes per side until pink and opaque.
- Slice vegetables: carrot, cucumber, avocado.
- Assemble the bowl: start with rice at the base, add vegetables and shrimp on top.
- Optional: drizzle with spicy mayo or a squeeze of lime. Garnish with chives or sesame seeds.
- Serve immediately, or pack in containers for meal prep.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main / Bowl
- Method: Sautéed
- Cuisine: Fusion / Healthy
- Diet: Gluten Free