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To create a delicious Spicy Shrimp and Avocado Rice Bowl, gather these ingredients: - 1 lb (450g) large shrimp, peeled and deveined - 1 cup jasmine rice - 2 ripe avocados, diced - 1 red bell pepper, diced - 1 cucumber, sliced into rounds - 1 tablespoon olive oil - 2 tablespoons sriracha sauce (adjust to taste) - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Juice of 1 lime - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves, for garnish Here are some common conversions to help you with your cooking: - 1 cup = 240 mL - 1 tablespoon = 15 mL - 1 teaspoon = 5 mL - 1 lb = 450g This can help you adapt the recipe for different serving sizes or ingredient availability. The Spicy Shrimp and Avocado Rice Bowl is not just tasty; it is also nutritious. Here's a quick overview of its nutritional benefits: - Shrimp: High in protein and low in calories. It also has healthy omega-3 fatty acids. - Avocado: Packed with healthy fats, fiber, and vitamins. It supports heart health. - Jasmine Rice: A good source of carbohydrates for energy. - Vegetables: Bell pepper and cucumber add vitamins, minerals, and hydration. This meal is balanced, offering protein, healthy fats, and carbs, making it a complete dish. You can find the full recipe [here](#). To cook the jasmine rice, you need a pot with a lid and a measuring cup. Rinse the rice in cold water until the water is clear. This step helps remove excess starch. Measure 1 cup of rice and 1.5 cups of water. In your pot, bring the water to a boil. Then, lower the heat and cover the pot. Cook for about 15 minutes until tender. Fluff the rice gently with a fork. Let it cool while you prepare the shrimp and veggies. For the shrimp marinade, gather these ingredients: olive oil, sriracha sauce, garlic powder, smoked paprika, lime juice, salt, and black pepper. In a bowl, combine the shrimp with the marinade. Toss them to coat well. Let the shrimp sit for about 15 minutes. This time allows the flavors to blend. Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook them for 2-3 minutes on each side. They should turn pink and opaque. Remove the shrimp and set them aside. To assemble your rice bowl, start with a base of jasmine rice. Add the cooked shrimp on top. Next, layer in the diced avocado, red bell pepper, and cucumber. Make it look nice! You can arrange them in a way that shows off each color. For a finishing touch, sprinkle fresh cilantro on top. This adds a pop of green and flavor. You can also serve extra sriracha on the side for those who want more heat. Enjoy your beautiful and tasty meal! For the full recipe, check the recipe section above. Store leftover rice and shrimp in separate containers. This keeps the rice fluffy and the shrimp tender. Use airtight containers to keep the food fresh. You can store them in the fridge for up to three days. To reheat, warm rice in the microwave or on the stove with a splash of water. For shrimp, heat gently to avoid overcooking. Shrimp come in various sizes. The cooking time changes based on size. For large shrimp, cook for 2-3 minutes on each side. For medium shrimp, aim for 1-2 minutes per side. If using small shrimp, cook them for just 1 minute. Always watch for the color change to know when they are done. They should turn pink and opaque. You can boost flavor with extra ingredients. Try adding fresh lime zest for brightness. Chopped jalapeños give a spicy kick. Fresh herbs like basil or mint can add a nice twist. Alternatively, drizzle with sesame oil for a nutty depth. Feel free to mix in seasonal veggies to make it your own. Adjust the heat by adding more sriracha or chili flakes. For the full recipe, check out the link above. {{image_4}} You can swap ingredients for a healthier bowl. Here are some ideas: - Use cauliflower rice instead of jasmine rice for a low-carb option. - Replace shrimp with grilled chicken or tofu for a leaner protein. - Add extra vegetables like zucchini or spinach for more fiber. Want to change the flavor? Here are some fun ideas: - Try different hot sauces like chipotle or harissa for a smoky kick. - Use fresh herbs like basil or mint for a fresh taste. - For a tangy twist, add some lemon zest or vinegar to the marinade. You can make a tasty vegan bowl too! Here’s how: - Replace shrimp with marinated chickpeas or tempeh for protein. - Use a plant-based yogurt sauce instead of sriracha for creaminess. - Ensure you pick a vegan-friendly rice option, like brown rice. For the full recipe, check out the Spicy Shrimp and Avocado Rice Bowl. To store leftovers, let the dish cool first. Use airtight containers to keep the shrimp and rice fresh. You can separate the shrimp from the rice to keep the flavors intact. Store everything in the fridge. Leftovers can last for up to three days. When you’re ready to eat, reheat the rice and shrimp. Use a microwave-safe bowl for quick heating. Add a splash of water to the rice to keep it moist. Heat in short bursts, stirring in between. This helps the rice heat evenly. The shrimp can be heated on the stovetop for best texture. Freezing is great for long-term storage. Place the shrimp and rice in separate freezer bags. Remove as much air as possible before sealing. Label the bags with the date. You can freeze them for up to two months. To thaw, place them in the fridge overnight. Reheat as mentioned above. Enjoy your Spicy Shrimp and Avocado Rice Bowl anytime! For the full recipe, check the earlier sections. To make this dish, start with fresh ingredients. Cook jasmine rice until fluffy. Marinate shrimp in sriracha, garlic powder, and lime juice. Cook the shrimp until pink. Then, layer rice in a bowl and top with shrimp, avocado, bell pepper, and cucumber. Garnish with cilantro for a fresh touch. Follow the Full Recipe for detailed steps and tips. If you cannot use shrimp, try chicken, tofu, or scallops. Each option brings a unique taste. Chicken works well, but cook it longer than shrimp. Tofu is great for a plant-based dish. Scallops cook quickly and have a mild flavor. You can adjust seasonings based on your choice. Yes, you can use brown rice. It has a nutty flavor and is more nutritious. However, brown rice takes longer to cook. Typically, it needs about 40-50 minutes. Use 2 cups of water for every cup of brown rice. Check for doneness by tasting. To lower the spice, use less sriracha. You can also replace sriracha with mild sauces or no heat at all. For extra heat, add red pepper flakes or cayenne. Adjust based on your taste and comfort level. Always start with a small amount; you can add more if needed. In this post, we covered the ingredients, cooking steps, and storage tips for a Spicy Shrimp and Avocado Rice Bowl. You learned how to cook rice perfectly, marinate shrimp, and create a lovely bowl. Remember, you can substitute ingredients for healthier options and adjust the spice to your taste. With these steps and tips, you can make a delicious meal that impresses everyone. Enjoy creating your own flavorful version of this dish!

Spicy Shrimp and Avocado Rice Bowl

Delight your taste buds with this Spicy Shrimp and Avocado Rice Bowl! Packed with juicy shrimp, creamy avocados, and colorful veggies, this dish is not only delicious but also quick to make. Perfect for any meal, it combines bold flavors with fresh ingredients in just 30 minutes. Ready to spice up your dinner? Click through to discover the full recipe and enjoy a vibrant culinary adventure!
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 cup jasmine rice

2 ripe avocados, diced

1 red bell pepper, diced

1 cucumber, sliced into rounds

1 tablespoon olive oil

2 tablespoons sriracha sauce (adjust to taste)

1 teaspoon garlic powder

1 teaspoon smoked paprika

Juice of 1 lime

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves, for garnish

Instructions
 

Prepare the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. Then, cook the rice according to the package instructions, typically bringing 1 cup of rice with 1.5 cups of water to a boil, then reducing the heat to low and covering until tender (about 15 minutes). Once cooked, fluff the rice gently with a fork and allow it to cool slightly while you prepare the other ingredients.

    Marinate the Shrimp: In a mixing bowl, combine the peeled and deveined shrimp with olive oil, sriracha sauce, garlic powder, smoked paprika, lime juice, and a pinch of salt and black pepper. Toss the shrimp until they are well-coated in the marinade. Let them sit and absorb the flavors for about 15 minutes while you prep the vegetables.

      Cook the Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer (you may need to do this in batches). Cook for approximately 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

        Assemble the Bowl: To serve, take serving bowls and fill each with a generous base of fluffy jasmine rice. Layer the cooked shrimp over the rice, then artistically arrange the diced avocado, diced red bell pepper, and sliced cucumber on top.

          Garnish and Serve: Finish the dish by sprinkling a handful of fresh cilantro on top for an aromatic touch. For those who enjoy additional heat, serve extra sriracha on the side.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

              - Presentation Tips: For an elegant touch, consider serving the rice bowls on a slate platter. Each ingredient can be arranged slightly overlapping to display its vibrant colors, inviting guests to dig in!