Description
A vibrant and flavorful Fiesta Shrimp Rice Bowl featuring perfectly seasoned sautéed shrimp, colorful bell peppers, and fluffy white rice, topped with fresh cilantro, creamy avocado slices, and a zesty lime wedge for a delicious and easy-to-make meal.
Ingredients
Scale
Rice
- 1 cup white rice
- 2 cups water
Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Garnish
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Rinse the rice: Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch and prevent clumping.
- Cook the rice: Add the rinsed rice to a pot with 2 cups of water and bring it to a boil.
- Simmer the rice: Reduce heat to low, cover the pot, and let it simmer for 18-20 minutes until the rice is fully cooked and tender.
- Season the shrimp: In a bowl, combine 1 pound of peeled and deveined shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
- Cook the shrimp: Heat a large skillet over medium-high heat and cook the seasoned shrimp for 2-3 minutes per side until they turn pink and are cooked through.
- Remove shrimp: Take the cooked shrimp out of the skillet and set them aside to keep warm.
- Sauté the vegetables: Using the same skillet, add diced red and yellow bell peppers and diced red onion.
- Cook the vegetables: Sauté the vegetables for 5-7 minutes until they become tender and slightly caramelized.
- Prepare the rice for serving: Fluff the cooked rice with a fork to separate the grains and divide it evenly among serving bowls.
- Assemble the bowls: Top each bowl of rice with the cooked shrimp, sautéed vegetables, 1/4 cup of chopped cilantro, slices of avocado, and a lime wedge for squeezing over.
- Serve and enjoy: Serve the Fiesta Shrimp Rice Bowls hot for a fresh, colorful, and satisfying meal.
Notes
- For a spicier bowl, add a pinch of cayenne pepper to the shrimp seasoning.
- You can substitute brown rice for white rice for a healthier option; cooking times may vary.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Leftover rice and shrimp can be stored in the refrigerator for up to 2 days.
- Adding a dollop of sour cream or a sprinkle of cheese can add extra creaminess if desired.
