Description
Quick and flavorful shrimp and avocado rice bowls, perfect for busy weeknights.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup cooked rice (brown or white)
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
- Add the shrimp, season with salt and pepper, and cook until pink and cooked through, about 3-4 minutes.
- In a bowl, combine the cooked rice, diced avocado, cherry tomatoes, and red onion.
- Drizzle with lime juice and mix gently.
- Serve the shrimp over the rice and avocado mixture. Garnish with fresh cilantro and additional lime wedges if desired.
Notes
Marinate the shrimp briefly in olive oil, lime juice, and garlic for added flavor. Keep avocado skins on until ready to use to prevent browning.