Description
This spicy shrimp and avocado rice bowl is a quick, bold, and healthy-ish dinner that comes together in just 20 minutes. Juicy, marinated shrimp, creamy avocado, and fluffy rice make for a satisfying and flavorful meal perfect for busy weeknights.
Ingredients
Scale
- 6 oz raw shrimp, peeled and deveined (medium-size; thaw if frozen)
- 1 tablespoon olive oil (or avocado oil)
- 1 clove garlic, minced
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Zest and juice of 1/2 lime (about 1 tablespoon juice and 1/2 teaspoon zest)
- 1 cup cooked rice (white, brown, or jasmine; about 150g)
- 1/2 large ripe avocado, sliced or cubed
- 1/4 cup thinly sliced cucumber
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- 1 teaspoon toasted sesame seeds (black or white)
- Extra lime wedges, for serving
- 1 tablespoon sriracha or hot sauce (optional, for drizzling)
- 1/4 cup shredded carrots (optional)
- 1/4 cup edamame, steamed (optional)
Instructions
- In a medium mixing bowl, add shrimp. Drizzle with olive oil, then add garlic, chili flakes, smoked paprika, salt, black pepper, lime zest, and lime juice. Toss to coat and let marinate for 5 minutes.
- If you don’t already have cooked rice, prepare 1 cup according to package instructions. Fluff with a fork and keep warm.
- Slice avocado and cucumber. Chop cilantro or parsley if using. Set aside.
- Heat a nonstick skillet over medium-high heat. Add marinated shrimp in a single layer. Cook for 1–2 minutes per side, until pink, opaque, and lightly golden. Do not overcook.
- Add warm rice to a serving bowl. Top with cooked shrimp, avocado, and cucumber. Sprinkle with herbs and sesame seeds. Add lime wedges and drizzle with sriracha if desired. Add shredded carrots or edamame if using.
- Taste and adjust seasoning with more salt or lime as needed. Serve immediately.
Notes
Don’t overcook the shrimp—remove from heat as soon as they turn pink and opaque. Prep all ingredients before cooking for a fast assembly. For a low-carb version, use cauliflower rice. Adjust chili flakes and sriracha to your spice preference. Store leftovers without avocado for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (entire recipe)
- Calories: 480
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 7
- Protein: 28
Keywords: shrimp rice bowl, spicy shrimp, avocado bowl, quick dinner, healthy rice bowl, gluten-free, easy shrimp recipe, weeknight dinner, spicy seafood bowl, 20 minute meal