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- 1 pound large raw shrimp, peeled and deveined - 2 ripe avocados, diced - 1 red bell pepper, thinly sliced - 1 small cucumber, diced - Fresh cilantro, for garnish - Lime wedges, for serving - 1 cup jasmine rice - 2 tablespoons soy sauce - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon lime juice - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt and pepper to taste Each ingredient in this bowl brings its own magic. The shrimp gives a lovely sea flavor, while avocado adds creaminess. Fresh bell pepper and cucumber add crunch, making each bite exciting. I love using jasmine rice because it cooks soft and fluffy. This rice serves as a nice base for the bold flavors on top. For the pantry staples, soy sauce and sriracha create a spicy, savory mix. Lime juice adds brightness, cutting through the richness of the avocado. Garlic and ginger offer warmth and depth. Salt and pepper pull everything together, ensuring the dish is well-seasoned. If you want to see how to combine these amazing ingredients, check out the Full Recipe. You'll love how easy it is to prepare your Spicy Shrimp and Avocado Rice Bowl. To start, rinse the jasmine rice under cold water. This removes extra starch and helps keep the rice fluffy. Next, bring 2 cups of water to a boil in a pot. Once boiling, add the rice. Lower the heat, cover the pot, and let it simmer for about 15 minutes. The rice will become soft and fluffy. Fluff it with a fork once it's done, and set it aside. Now it's time to prepare the shrimp. In a small bowl, mix soy sauce, sriracha, lime juice, minced garlic, and grated ginger. This mix will be your marinade. Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook them for about 2-3 minutes until they turn pink. Pour the marinade over the shrimp and toss them well. Cook for another 1-2 minutes until the shrimp are fully cooked. Remove the skillet from the heat. To build your rice bowl, start by adding a scoop of jasmine rice at the bottom of each bowl. Next, layer in sliced red bell pepper, diced cucumber, and the diced avocados. Finally, top it all with a generous portion of the spicy shrimp. For a finishing touch, garnish with fresh cilantro. Serve with lime wedges on the side for that extra zing. For a complete recipe, check the Full Recipe section. To get the best shrimp texture, start with fresh, high-quality shrimp. Look for large, raw shrimp that are peeled and deveined. This will help them cook evenly. Cooking them for too long makes them tough. I suggest cooking shrimp until they turn pink and curl slightly. This usually takes about 2-3 minutes per side. The best cooking method is pan-searing. It gives the shrimp a nice sear and helps lock in moisture. To boost the flavor, try adding spices like paprika or cayenne pepper. You can also mix in herbs like cilantro or green onions. For a tasty sauce, consider making a quick avocado crema. Just blend ripe avocado, lime juice, and a little salt. This adds creaminess and pairs well with the shrimp. You can also use store-bought sauces like spicy mayo for added zing. When serving your spicy shrimp and avocado rice bowl, add a side of fresh fruit. Watermelon or mango complements the spicy shrimp nicely. For drinks, try a chilled lemonade or iced tea. They balance the heat well. For garnishing, sprinkle fresh cilantro on top. You can also add lime wedges for extra zest. A slice of radish or jalapeño can add a nice touch, too. Check out the Full Recipe for more ideas! {{image_2}} You can easily swap shrimp for chicken, tofu, or beef. For chicken, use about 1 pound of diced breast. Cook it for 5-7 minutes until it’s no longer pink. If you prefer tofu, use firm tofu, cut into cubes. Sauté it for 4-5 minutes until golden. For beef, thinly slice flank steak and cook for 4-6 minutes. Adjust these times based on the thickness of your protein. To make this dish gluten-free, choose tamari instead of soy sauce. You can also use coconut aminos for a sweet, soy-free option. For a vegan twist, skip the shrimp and add additional veggies or chickpeas. This keeps the dish filling and tasty without losing flavor. Add tropical fruits like mango or pineapple for a sweet touch. You can also include different veggies like corn or snap peas for more crunch. Experiment with marinades too. Try a honey-lime glaze or a spicy chili sauce to change up the taste. Each variation creates a new experience in flavor and texture. For the full recipe, check out the detailed steps above. When you have leftovers, store them in an airtight container. This keeps them fresh. Make sure to let the dish cool before sealing. I recommend using glass containers. They do not stain and are easy to clean. To reheat, use the microwave or stovetop. If using the microwave, heat in short bursts. Stir often to keep it warm. For stovetop, add a splash of water. This helps keep the rice moist. Yes, you can freeze this dish. First, cool it completely. Then, store in freezer-safe bags or containers. Squeeze out air to prevent freezer burn. For best results, freeze the shrimp and rice separately. This way, they keep their flavor and texture. To make fluffy jasmine rice, rinse it first. Rinsing removes excess starch. Use cold water until it runs clear. Next, boil two cups of water. Add one cup of rice, then reduce heat to low. Cover and simmer for about 15 minutes. When done, fluff the rice gently with a fork. This method gives you light and airy rice. Yes, you can use frozen shrimp! Just remember to thaw them first. Place shrimp in cold water for about 10 minutes. Once thawed, pat them dry with a paper towel. This will help them cook evenly. When you sauté the shrimp, they will turn pink and be tender. You can serve many sides with this rice bowl. Try a fresh salad with greens and a light dressing. Grilled vegetables also pair well. You can add some crispy tortilla chips on the side. If you want a drink, iced tea or a light beer works nicely. Adjusting spice is easy! If you like it mild, use less sriracha. You can start with one teaspoon. For more heat, add a bit more sriracha to taste. You can also mix in some chili flakes. Just remember to taste as you go! This dish is healthy and balanced! Shrimp is low in calories and high in protein. Avocados provide healthy fats and fiber. Jasmine rice offers energy, while the veggies add vitamins. Overall, it’s a nourishing meal that fuels your body well. You can find the full recipe for this tasty dish above. This blog post covers a tasty shrimp and avocado rice bowl. I shared fresh and pantry ingredients, step-by-step cooking, and tips to enhance the dish. You learned about variations and storage tips, too. Now, you can make a yummy meal your friends and family will love. Enjoy playing with flavors and ingredients. Always remember, the best part of cooking is sharing great food with those you care about. Happy cooking!

Spicy Shrimp and Avocado Rice Bowl

Discover the vibrant flavors of a Spicy Shrimp and Avocado Rice Bowl that will tantalize your taste buds! This delicious recipe combines succulent shrimp, creamy avocado, and crisp veggies, all perfectly balanced with a zesty marinade. It's an easy and quick meal for any occasion. Ready to spice up your dinner? Click through for the full recipe and elevate your cooking game tonight!
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Ingredients
  

1 pound large raw shrimp, peeled and deveined

1 cup jasmine rice

2 ripe avocados, diced

1 red bell pepper, thinly sliced

1 small cucumber, diced

2 tablespoons soy sauce

1 tablespoon sriracha (adjust to taste)

1 tablespoon lime juice

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. In a pot, bring 2 cups of water to a boil, add the rice, reduce to low, cover, and simmer for about 15 minutes or until the rice is fully cooked. Fluff with a fork and set aside.

    In a small bowl, combine soy sauce, sriracha, lime juice, minced garlic, and grated ginger. Mix well to create a marinade for the shrimp.

      Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on one side until they turn pink. Pour the marinade over the shrimp, tossing to coat evenly. Cook for an additional 1-2 minutes until the shrimp are fully cooked. Remove from heat.

        To assemble the rice bowls, start by placing a scoop of jasmine rice at the bottom of each bowl.

          Top with sliced red bell pepper, diced cucumber, and avocado.

            Add a generous portion of the spicy shrimp on top.

              Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 Servings