Smoky Paprika Lime Shrimp Rice Bowls

• 1 1/2 cups jasmine rice
• 2 cups water
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt to taste
• Juice of 2 limes
• Zest of 1 lime
• 1/4 cup chopped cilantro
• 1 bell pepper, diced
• 1 avocado, diced
• Lime wedges for serving

Steps

1. 1 Rinse the rice and cook according to package instructions using 2 cups of water.
2. 2 While the rice cooks, in a large skillet, heat olive oil over medium-high heat.
3. 3 Add shrimp, smoked paprika, chili powder, cumin, garlic powder, and a pinch of salt.
4. 4 Cook shrimp for 2-3 minutes per side until pink and opaque.
5. 5 Remove from heat and stir in lime juice and zest.
6. 6 Divide the cooked rice into four bowls.
7. 7 Top each bowl with shrimp, diced bell pepper, and avocado.
8. 8 Garnish with chopped cilantro and serve with extra lime wedges.

Equipment

• Skillet
• Rice cooker or saucepan

Variations

• Add sautéed spinach for a green boost.
• Substitute jasmine rice with cauliflower rice for a low-carb option.

Substitutions

• Use coconut aminos instead of lime juice for a soy-free alternative.
• Replace olive oil with avocado oil for a higher smoke point.

Pairings

• A crisp sauvignon blanc or a refreshing mojito.
• Warm corn tortillas on the side.

Nutrition

Tips

• For extra spice, add a diced jalapeno with the bell pepper.
• Use frozen shrimp if fresh isn't available; just make sure it's fully thawed and patted dry.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water to keep the rice moist.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Pair with a fresh mango salsa for extra tropical flair.
• Serve with a side of black beans for added heartiness.

FAQ