Grilled Shrimp Avocado Rice Bowl

Servings

2–3 servings

Total Time

25 minutes

Ingredients

For the Shrimp

• 300 g large shrimp (peeled and deveined)

• 1 tbsp olive oil

• 2 cloves garlic (minced)

• 1 tbsp lemon juice

• ½ tsp paprika

• ½ tsp chili flakes (optional)

• ½ tsp salt

• ¼ tsp black pepper

For the Rice

• 1 cup jasmine rice

• 2 cups water or chicken broth

• ¼ tsp salt

Bowl Toppings

• 1 ripe avocado (sliced)

• ½ cup cucumber (diced)

• ½ cup cherry tomatoes (halved)

• ¼ cup shredded carrots

• 2 tbsp chopped cilantro

• 1 tbsp sesame seeds (optional)

Simple Sauce

• 3 tbsp Greek yogurt or mayo

• 1 tbsp lime juice

• 1 tsp honey

• ½ tsp garlic powder

• pinch of salt

Instructions

1. Cook the Rice

1. Rinse rice under cold water.

2. In a pot combine rice, water, and salt.

3. Bring to a boil.

4. Reduce heat, cover, and cook 12–15 minutes.

5. Fluff with a fork and set aside.

2. Season the Shrimp

In a bowl mix shrimp with:

• olive oil

• garlic

• lemon juice

• paprika

• chili flakes

• salt

• black pepper

Let marinate 10 minutes.

3. Grill the Shrimp

Heat a grill pan or skillet over medium-high heat.

Cook shrimp 2–3 minutes per side until pink and slightly charred.

Do not overcook or shrimp will become rubbery.

4. Make the Sauce

In a small bowl whisk together:

• Greek yogurt (or mayo)

• lime juice

• honey

• garlic powder

• salt

5. Assemble the Bowl

1. Add warm rice to the bowl.

2. Arrange grilled shrimp on top.

3. Add avocado, cucumber, tomatoes, carrots.

4. Drizzle sauce over everything.

5. Sprinkle cilantro and sesame seeds.

Optional Add-Ons

You can also add:

• mango chunks

• corn

• pickled onions

• edamame

• spicy sriracha drizzle

Storage

• Shrimp: best eaten fresh

• Rice bowl ingredients: store separately up to 2 days in fridge

✅ Healthy Benefits

• High protein

• Healthy fats from avocado

• Balanced carbs from rice

• Fresh vegetables for fiber