Description
A delightful dish that combines fresh flavors and vibrant colors, featuring tender shrimp and creamy avocado.
Ingredients
Scale
- 1 cup jasmine rice
- 2 cups water or chicken broth
- 1 lb cooked shrimp, peeled and deveined
- 1 ripe avocado, diced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the jasmine rice in a medium saucepan with water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit for 5 minutes.
- Warm the cooked shrimp in a skillet with 1 tablespoon of olive oil, seasoning with salt and pepper. Cook for 2-3 minutes until heated through.
- Chop the avocado, cilantro, cherry tomatoes, and red onion. Mix in a bowl with lime juice, salt, and pepper.
- In serving bowls, layer the cooked rice, warm shrimp, and avocado mixture. Drizzle with remaining olive oil.
- Serve immediately, garnished with extra lime wedges if desired.
Notes
- For gluten-free, use quinoa instead of rice.
- Swap shrimp for grilled chicken or tofu.
- Use lemon juice if lime is unavailable.
- Add corn or black beans for extra texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp, Avocado, Rice Bowl, Quick Dinner, Healthy Meal