If you’re looking for a delicious and healthy meal, this rice bowl with grilled shrimp and avocado slices is a perfect choice. Combining succulent grilled shrimp with creamy avocado and vibrant vegetables, this dish is not only visually appealing but also bursting with flavor.
Ingredients
Scale:
1 cup uncooked jasmine rice (or brown rice)
2 cups water or low-sodium chicken broth
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 ripe avocado, sliced
1 cup mixed vegetables (bell peppers, carrots, or snap peas)
Juice of 1 lime
Juice of 1 orange
2 tablespoons soy sauce (or tamari)
1 tablespoon honey or agave syrup
1 teaspoon grated ginger
Fresh cilantro, chopped (for garnish)
Sesame seeds (for garnish)
Optional lime wedges (for garnish)
Instructions
In a medium saucepan, bring water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
In a bowl, whisk together lime juice, orange juice, soy sauce, honey, and grated ginger. Allow the marinade to sit for a few minutes.
Place the shrimp in a shallow dish and pour the marinade over them. Allow the shrimp to marinate for at least 15 minutes.
Heat a grill or grill pan over medium-high heat. Drizzle olive oil over the grill grates to prevent sticking. Remove shrimp from the marinade, shaking off excess. Grill shrimp for 2-3 minutes on each side, or until they are pink and opaque.
In the same grill pan or separately, add mixed vegetables and sauté for 3-5 minutes until they are tender but still crisp.
In serving bowls, layer the cooked rice as the base. Add grilled shrimp, sautéed vegetables, and avocado slices on top.
Sprinkle with fresh cilantro, sesame seeds, and serve with lime wedges on the side.
