Name: Shrimp and Cilantro-Lime Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz raw shrimp; 0.25 cup dry white rice; 0.5 tbsp avocado oil; 1 cup raw tomato; 0.25 cup raw onion; 1 cup raw cucumber; 0.25 cup fresh cilantro; 1 whole serrano pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 15 min

In a small pot, combine 0.25 cup dry white rice with 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
While rice cooks, dice 1 cup raw tomato, 1 cup raw cucumber, and 0.25 cup raw onion. Finely mince 1 whole serrano pepper and 0.25 cup fresh cilantro.
In a small bowl, toss the diced tomato, cucumber, half the minced onion, half the serrano, and half the cilantro with a pinch of salt to create a fresh salsa.
Pat 8 oz raw shrimp dry and toss in a bowl with 0.5 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp sea salt, and 0.25 tsp black pepper.
Heat 0.5 tbsp avocado oil in a skillet over medium-high heat. Add the remaining onion and serrano, sautéing for 2 minutes until softened.
Add the seasoned shrimp to the skillet. Cook for 2 to 3 minutes per side until pink and opaque.
Fluff the cooked rice with a fork and stir in the remaining fresh cilantro.
Build the bowl by layering the cilantro rice, the sautéed shrimp, and the fresh cucumber-tomato salsa.

Nutrition

Ingredients

Instructions

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