Spring Shrimp and Avocado Rice Bowls
A fresh and vibrant rice bowl featuring succulent shrimp, creamy avocado, and crunchy vegetables, perfect for a light spring meal.
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Ingredients
Yields 4 servings
- (1 cup) jasmine rice
- (2 cups) water
- (1 pound) large shrimp, peeled and deveined
- (2 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1) avocado, diced
- (1/4 cups) fresh cilantro, chopped
- (2 tablespoons) lime juice
- (1/4 teaspoons) red pepper flakes
Instructions
- 1
In a medium saucepan, combine 1 cup jasmine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Add 2/4 teaspoon salt.
- 2
While the rice is cooking, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 pound large shrimp, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until shrimp are pink and cooked through. Remove from heat.
- 3
In a large bowl, combine 1 cup cherry tomatoes, 1 cucumber, diced, 1 avocado, diced, and 1/4 cup fresh cilantro, chopped. Drizzle with 2 tablespoons lime juice and sprinkle with 1/4 teaspoon red pepper flakes. Toss gently to combine.
- 4
To assemble the bowls, divide the cooked rice among 4 serving bowls. Top each bowl with the shrimp mixture and the avocado salad. Serve immediately.
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