Ingredients
For the Shrimp:
500 g (1 lb) large shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp chili powder (optional, for spice)
½ tsp salt
¼ tsp black pepper
Juice of ½ lime
For the Rice:
1 cup rice (white, brown, or cauliflower rice)
2 cups water or broth
Pinch of salt
For the Avocado:
1 large avocado, sliced
For the Herb Lemon Sauce:
¼ cup olive oil
2 tbsp lemon juice
1 tbsp honey or maple syrup
1 garlic clove, minced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
For Garnish:
Extra chopped parsley
Optional: lime wedges
Instructions
Cook the Rice
Rinse the rice under cold water.
In a medium saucepan, combine rice, water (or broth), and a pinch of salt.
Bring to a boil, then reduce heat, cover, and simmer until rice is tender (about 15–20 minutes).
Fluff with a fork and set aside.
Prepare the Shrimp
In a bowl, toss shrimp with olive oil, garlic, smoked paprika, chili powder, salt, black pepper, and lime juice.
Let marinate for 10–15 minutes.
Make the Herb Lemon Sauce
In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, chopped parsley, salt, and pepper.
Set aside.
Cook the Shrimp
Heat a grill pan or skillet over medium-high heat.
Add shrimp in a single layer. Cook 2–3 minutes per side until pink and slightly charred.
Assemble the Bowls
Divide cooked rice among bowls.
Arrange grilled shrimp and sliced avocado on top.
Drizzle generously with the herb lemon sauce.
Garnish with extra parsley and lime wedges if desired.
Serving Suggestion:
Serve warm for a fresh, protein-packed meal.
Optional additions: cherry tomatoes, cucumber slices, or roasted vegetables for extra flavor and texture.