Description
A delicious and refreshing meal with zesty lime and smoky chili flavors, perfect for quick weeknight dinners.
Ingredients
- 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 the 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.
- Cook your choice of rice or quinoa according to package instructions. Once done, fluff the grains and let them cool slightly.
- Heat a skillet over medium-high heat. Cook the marinated shrimp for about 2 minutes on each side until pink and charred.
- Slice the avocado, chop the bell peppers, halve the cherry tomatoes, and roughly chop the cilantro.
- Layer your bowl with rice or quinoa, topped with the cooked shrimp and fresh vegetables. Garnish with lime wedges and cilantro.
Notes
For best results, do not overmarinate the shrimp. Use fresh ingredients for optimal flavor. Variations with tofu or chickpeas are also delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican