Zesty Shrimp and Avocado Rice Bowls – A Healthy Pescatarian Meal Idea Packed with Flavor
This Zesty Shrimp and Avocado Rice Bowl is a fresh and flavorful meal that’s both satisfying and light. Juicy shrimp sautéed with lime and spices, creamy avocado slices, and fluffy rice come together for a pescatarian dish that’s as healthy as it is delicious. Perfect for busy weeknights, meal prep, or anytime you’re craving a vibrant, wholesome bowl.
Why You’ll Love This Recipe
- Quick and easy – ready in under 30 minutes
- Packed with protein, healthy fats, and fiber
- Naturally gluten-free and pescatarian-friendly
- Great for meal prep or lunch bowls
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lime
- ½ tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
For the Bowl Base:
- 2 cups cooked jasmine or brown rice
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ cup corn (fresh or thawed from frozen)
- ¼ cup chopped red onion
- 2 tbsp fresh cilantro, chopped
- Optional: hot sauce, extra lime wedges, or jalapeño slices
Instructions
Step 1: Cook the Shrimp
In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Toss in shrimp, lime juice and zest, paprika, cumin, salt, and pepper. Cook 2–3 minutes per side until pink and opaque.
Step 2: Assemble the Bowl
Scoop rice into bowls. Top with shrimp, sliced avocado, tomatoes, corn, red onion, and cilantro.
Step 3: Garnish & Serve
Add a squeeze of lime juice, a drizzle of hot sauce if desired, and a few jalapeño slices for extra heat. Serve warm or cold.
Make It Your Way
- Add protein: Top with a soft-boiled egg or extra shrimp
- Go grain-free: Swap rice for cauliflower rice or quinoa
- Make it creamy: Drizzle with a spicy yogurt or chipotle aioli
Recipe Tips
- Use precooked shrimp for an even faster meal
- Rinse red onions under cold water to mellow their bite
- Make a batch ahead of time and enjoy all week for lunch
