Description
A colorful and flavorful dish that combines fresh ingredients with succulent shrimp, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 lb fresh or thawed peeled and deveined shrimp
- 2 tablespoons fresh lime juice (about 1–2 limes)
- 1 teaspoon chili powder or chili flakes (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cups cooked rice or quinoa
- 1 avocado, sliced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, chopped
- 2 tablespoons chopped fresh cilantro
- Extra lime wedges for garnish
Instructions
- Toss peeled and deveined shrimp with fresh lime juice, chili powder, minced garlic, olive oil, salt, and pepper. Let the shrimp marinate for 10-15 minutes.
- While the shrimp marinates, cook your choice of rice or quinoa according to package instructions. Fluff the grains with a fork and set aside.
- Heat a skillet over medium-high heat and cook the marinated shrimp for about 2 minutes on each side until they turn pink.
- Slice the avocado, chop bell peppers, halve cherry tomatoes, and roughly chop cilantro.
- Layer the base with rice or quinoa, arrange the cooked shrimp on top, and scatter the fresh vegetables around. Garnish with extra lime wedges and cilantro.
Notes
Do not overcook the shrimp for the best texture. Feel free to customize your veggies and add spice if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 220mg