Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
Feel free to swap brown rice with quinoa or use parsley instead of cilantro if that’s what you have on hand. The beauty of home cooking lies in its flexibility!
Instructions
- Start by marinating the shrimp. In a bowl, combine shrimp, olive oil, smoked paprika, garlic powder, salt, and pepper. Let it sit for at least 15 minutes. This step takes me back to my dad’s storytelling evenings, where every ingredient had a story, and patience was a virtue.
- While the shrimp marinates, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the cilantro. Set aside.
- Heat a skillet over medium-high heat. Cook the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Remember, it’s not about rushing; it’s about savoring the process.
- In a large bowl, combine cooked brown rice, tomatoes, cucumber, red onion, and avocado. Squeeze lime juice over the mixture and gently toss to combine.
- Add the cooked shrimp to the rice and vegetable mixture. Toss lightly until everything is well blended.
- Sprinkle with fresh cilantro before serving. This final sprinkle is like the cherry on top—essential and delightful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Shrimp Bowl Meal Prep, recipe, cooking, food
