Fiesta Shrimp Rice Bowl (Print Version)
# Ingredients:
01 -
2 cups white rice, uncooked.
02 -
1 pound raw shrimp, peeled and deveined.
03 -
2 tablespoons olive oil.
04 -
2 tablespoons fresh lime juice.
05 -
1 teaspoon smoked paprika.
06 -
1 teaspoon ground cumin.
07 -
1/2 teaspoon chili powder.
08 -
1/2 teaspoon garlic powder.
09 -
1/2 teaspoon salt.
10 -
1/4 teaspoon black pepper.
11 -
1/8 teaspoon cayenne pepper.
12 -
2 tablespoons fresh cilantro, chopped.
13 -
1/4 cup red onion, finely diced.
14 -
1/2 cup cherry tomatoes, diced.
15 -
1 jalapeño pepper, sliced.
16 -
1 large ripe avocado, sliced.
17 -
1 can (15 oz) fire-roasted corn, drained.
18 -
Jalapeño ranch or cilantro ranch dressing for serving.
# Instructions:
01 -
Combine oil, lime juice, paprika, cumin, chili powder, garlic powder, salt, peppers and cilantro in a bowl. Mix well.
02 -
Pat shrimp dry and add to marinade. Toss to coat evenly. Cover and refrigerate for 15 minutes.
03 -
Start the rice while shrimp marinates. Cook according to package directions until tender. Fluff with fork when done.
04 -
Heat large pan over medium-high heat. Add marinated shrimp in single layer. Cook 2-3 minutes per side until pink and curled into C shape.
05 -
While shrimp cooks, prepare the toppings - dice onion and tomatoes, slice jalapeño and avocado.
06 -
Add rice to bowls. Top with shrimp, corn, tomatoes, onion, jalapeño, and avocado. Drizzle with ranch dressing and garnish with cilantro.
# Notes:
01 -
For a low-carb version, substitute rice with cauliflower rice or lettuce.
02 -
Adjust spiciness by adding more cayenne or jalapeños to taste.