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Spicy Shrimp Avocado Bowl Delight

Spicy Shrimp Avocado Bowl Delight

Juicy chili-lime shrimp over fluffy jasmine rice with creamy avocado, sweet corn, and fresh cilantro—bold, zesty, and ready in 30 minutes.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 lb raw shrimp peeled and deveined, tails off
  • 1 cup jasmine rice uncooked, rinsed
  • 2 cup water or low-sodium chicken broth
  • 2 whole avocado diced
  • 1 cup corn kernels canned or thawed frozen, drained
  • 1 cup cherry tomatoes halved
  • 0.5 cup red onion diced
  • 0.5 cup fresh cilantro chopped
  • 1 whole jalapeño seeded and finely chopped (optional)
  • 2 whole lime zest and juice divided
  • 3 tbsp olive oil divided
  • 3 clove garlic minced
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp cayenne pepper adjust to heat preference
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly ground
  • 0.25 cup plain Greek yogurt optional, for topping
  • 2 tsp hot sauce optional

Instructions

Preparation Steps

  • Cook the rice: In a small pot, combine jasmine rice and water. Bring to a boil, reduce heat to low, cover, and simmer until tender and water is absorbed, about 15 minutes. Fluff and keep covered.
  • Marinate the shrimp: Pat shrimp dry. In a bowl, mix 2.0 tbsp olive oil, garlic, chili powder, smoked paprika, cumin, cayenne, 0.5 tsp salt, 0.25 tsp black pepper, and the zest and juice of 1 lime. Toss shrimp to coat and marinate 10 minutes.
  • Prep the toppings: In a medium bowl, combine avocado, corn, tomatoes, red onion, jalapeño, cilantro, and the juice of the remaining lime. Season with a pinch of salt and pepper. Set aside.
  • Cook the shrimp: Heat a large skillet over medium-high. Add 1.0 tbsp olive oil, then shrimp in a single layer. Sear until opaque and slightly charred, about 2 to 3 minutes per side.
  • Assemble bowls: Divide rice among 4 bowls. Top with shrimp and the avocado-corn mixture. Add Greek yogurt and hot sauce if using.
  • Serve immediately with extra lime wedges if desired.

Notes

For a low-carb swap, use cauliflower rice. Make it milder by skipping the jalapeño and cayenne. Leftovers keep up to 2 days refrigerated; store components separately for best texture.