Let me tell you about my absolute favorite weeknight meal: the spicy shrimp avocado rice bowl! This dish is bursting with vibrant flavors that just dance on your palate. Imagine tender shrimp sautéed in a kick of chili paste, all nestled on a bed of fluffy jasmine rice, topped with creamy avocado. It’s not just delicious; it’s packed with nutrients, making it a perfect choice for a health-conscious yet flavor-hungry cook like me. I whip this up in no time, usually around 25 minutes, and trust me, it never fails to impress! Whether it’s a quick dinner for myself or a casual gathering with friends, this bowl has become my go-to. You’ll want to try this; it’s truly a flavor explosion that’s as easy to prepare as it is to devour!
Ingredients List
- 1 cup jasmine rice
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 2 tablespoons olive oil
- 2 tablespoons chili paste (adjust to your spice preference)
- 1 lime, juiced
- Salt, to taste
- Fresh cilantro, for garnish
How to Prepare the Spicy Shrimp Avocado Rice Bowl
Cooking the Rice
First things first, let’s get that jasmine rice cooking! I usually measure out 1 cup of rice and rinse it under cold water to remove excess starch—this helps make it fluffy. Then, I cook it according to the package instructions, which often means adding 1.5 cups of water to a pot. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes. Don’t lift the lid during cooking, as the steam is key! Once it’s done, remove it from the heat but let it sit covered for another 5 minutes. This little trick makes such a difference in getting that perfect consistency!
Cooking the Shrimp
While the rice is cooking, let’s move on to those spicy shrimp! In a skillet, heat up 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, toss in your peeled and deveined shrimp and the 2 tablespoons of chili paste. Cook the shrimp for about 3-4 minutes, flipping them halfway through. You’ll know they’re done when they turn a beautiful pink and opaque. Just before taking them off the heat, squeeze in the juice of one lime and sprinkle with salt to taste—oh, the aroma is just heavenly!
Assembling the Bowl
Now it’s time for the fun part—assembly! Grab your favorite bowl and start by spooning in a generous layer of fluffy jasmine rice as your base. Next, add the spicy shrimp on top, making sure to get all those delicious juices. Then, gently place the diced avocado right on top—its creaminess is the perfect counterbalance to the spice! Finally, garnish with fresh cilantro for that pop of color and added freshness. I like to serve it with lime wedges on the side for an extra zing. Trust me, your guests will be wowed by the vibrant presentation!
Why You’ll Love This Recipe
- Quick and easy to prepare—ready in just 25 minutes!
- Packed with flavor that will make your taste buds sing!
- Nutritious ingredients keep it healthy without sacrificing taste.
- Customizable spice levels to suit your palate.
- Perfect for meal prep or a casual dinner with friends.
- Beautiful presentation that impresses every time!
Tips for Success
To make sure your spicy shrimp avocado rice bowl turns out perfectly every time, here are a few of my go-to tips! First off, if you’re sensitive to spice, start with just 1 tablespoon of chili paste and taste as you go. You can always add more if you’re feeling adventurous! Another great option is to swap the jasmine rice for brown rice or quinoa for a nuttier flavor and extra nutrients—just remember to adjust the cooking time accordingly.
Also, don’t skimp on the lime juice; it adds brightness that really elevates the dish! And if you want to make this a one-bowl meal, feel free to add in some sautéed veggies like bell peppers or zucchini for extra color and crunch. Trust me, these little tweaks will take your bowl from good to absolutely amazing!
Nutritional Information
When it comes to enjoying a delicious meal like the spicy shrimp avocado rice bowl, it’s also nice to know what you’re putting into your body. Here’s a rough estimate of the nutritional values per serving:
- Calories: 550
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Cholesterol: 200mg
- Sodium: 800mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 1g
- Protein: 25g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you opt for brown rice or adjust the amount of oil or shrimp, those numbers can change. It’s all about finding the perfect balance that works for you while enjoying every bite of this flavorful dish!
FAQ Section
Can I use frozen shrimp?
Absolutely! Using frozen shrimp is a great option, and it can save you some time. Just make sure to thaw them first. You can do this by leaving them in the fridge overnight or placing them in a bowl of cold water for about 15-20 minutes. Once they’re thawed, you can follow the same cooking instructions as fresh shrimp. Just keep an eye on the cooking time—frozen shrimp might take an extra minute or so to turn that lovely pink color.
How can I make it less spicy?
If you’re looking to tone down the heat, no worries! Start by reducing the chili paste to just 1 tablespoon and taste as you go. You can also substitute the chili paste with a milder sauce, like sriracha, or even leave it out entirely for a more subtle flavor. Adding a dollop of sour cream or Greek yogurt on top can also help cool things down while adding creaminess to the dish.
What can I serve with this dish?
This spicy shrimp avocado rice bowl is delicious on its own, but if you want to elevate the meal, consider serving it with a side of crunchy tortilla chips and homemade salsa for a festive touch! A light green salad with a zesty vinaigrette pairs nicely too, balancing the richness of the avocado. And don’t forget a refreshing drink—maybe a cold Mexican beer or a sparkling limeade to complement those vibrant flavors!
Storage & Reheating Instructions
If you find yourself with leftovers of this delicious spicy shrimp avocado rice bowl, you’re in luck! Store any uneaten portions in an airtight container in the fridge for up to 2 days. Just make sure to keep the avocado separate if possible, as it tends to brown quickly. You can always add fresh avocado just before serving to keep that vibrant green color!
When it comes to reheating, I recommend using the stovetop for the best results. Simply place the leftover rice and shrimp in a skillet over medium heat, adding a splash of water or broth to keep everything moist. Stir occasionally until heated through—this usually takes about 5-7 minutes. If you’re in a hurry, a microwave works too; just cover it to retain moisture and heat in short bursts, stirring in between. Enjoy those flavors all over again!
For more delicious recipes, check out Creamy Tomato Basil Soup or Baked Cod with Garlic Butter for a delightful pairing!
Imprimer
Spicy Shrimp Avocado Rice Bowl: 7 Steps to Flavor Bliss
- Temps Total: 25 minutes
- Rendement: 2 servings 1x
- Alimentation: Sans Gluten
Description
A spicy shrimp avocado rice bowl packed with flavor and nutrients.
Ingrédients
- 1 cup jasmine rice
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 2 tablespoons olive oil
- 2 tablespoons chili paste
- 1 lime, juiced
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Cook jasmine rice according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Add shrimp and chili paste; cook until shrimp are pink.
- Stir in lime juice and salt.
- Assemble the bowl: place rice at the bottom, add shrimp, and top with diced avocado.
- Garnish with fresh cilantro.
Notes
- Adjust spice level by adding more or less chili paste.
- Use brown rice for a healthier option.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Main Dish
- Méthode: Stovetop
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 bowl
- Calories: 550
- Sucre: 1g
- De Sodium: 800mg
- La graisse: 25g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 20g
- Les Gras Trans: 0g
- Les hydrates de carbone: 60g
- La fibre: 4g
- La protéine: 25g
- Le taux de cholestérol: 200mg
Mots-clés: spicy shrimp avocado rice bowl
