Grilled Shrimp and Rice Bowl with Pico de Gallo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Rice Bowl with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Rice Bowl with Pico de Gallo

Savor a vibrant bowl of grilled shrimp atop fluffy brown rice, accented by a fresh and zesty pico de gallo, a sprinkle of creamy cotija cheese, and a light drizzle of olive oil paired with creamy avocado. This dish brings together bright Hispanic flavors in a balanced, satisfying meal.

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NUTRITION

513kcal
Protein
34g
Fat
17.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 cup cooked Brown Rice

0.5 oz Cotija Cheese

1 serving Pico de Gallo

1 quarter Avocado

1.5 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse and pat dry the shrimp. Season with a squeeze of lime, a dash of salt, and pepper.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they are pink and slightly charred.

  • 4

    While the shrimp is grilling, prepare the pico de gallo by dicing fresh tomatoes, onion, and jalapeño, then tossing with chopped cilantro and a squeeze of lime juice.

  • 5

    Warm the cooked brown rice if needed and layer it into your serving bowl as the base.

  • 6

    Arrange the grilled shrimp on top of the rice and spoon over the freshly made pico de gallo.

  • 7

    Finely crumble the cotija cheese over the bowl, and add the sliced quarter avocado on the side.

  • 8

    Drizzle with 1.5 teaspoons of extra virgin olive oil to finish, then serve immediately.

Grilled Shrimp and Rice Bowl with Pico de Gallo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Shrimp and Rice Bowl with Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Grilled Shrimp and Rice Bowl with Pico de Gallo

Savor a vibrant bowl of grilled shrimp atop fluffy brown rice, accented by a fresh and zesty pico de gallo, a sprinkle of creamy cotija cheese, and a light drizzle of olive oil paired with creamy avocado. This dish brings together bright Hispanic flavors in a balanced, satisfying meal.

NUTRITION

513kcal
Protein
34g
Fat
17.8g
Carbs
52.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp

1 cup cooked Brown Rice

0.5 oz Cotija Cheese

1 serving Pico de Gallo

1 quarter Avocado

1.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Rinse and pat dry the shrimp. Season with a squeeze of lime, a dash of salt, and pepper.

  • 3

    Grill the shrimp for about 2-3 minutes per side until they are pink and slightly charred.

  • 4

    While the shrimp is grilling, prepare the pico de gallo by dicing fresh tomatoes, onion, and jalapeño, then tossing with chopped cilantro and a squeeze of lime juice.

  • 5

    Warm the cooked brown rice if needed and layer it into your serving bowl as the base.

  • 6

    Arrange the grilled shrimp on top of the rice and spoon over the freshly made pico de gallo.

  • 7

    Finely crumble the cotija cheese over the bowl, and add the sliced quarter avocado on the side.

  • 8

    Drizzle with 1.5 teaspoons of extra virgin olive oil to finish, then serve immediately.