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Incorporating fresh vegetables into your savory shrimp and avocado rice bowl not only enhances the visual appeal but also contributes significantly to both texture and flavor. Vegetables like bell peppers, carrots, and snap peas add a delightful crunch, while leafy greens, such as spinach or arugula, introduce a fresh, peppery note that balances the richness of the avocado and shrimp.

Savory Shrimp and Avocado Rice Bowl

Discover the Savory Shrimp and Avocado Rice Bowl, a healthy and flavorful meal option that’s perfect for busy weeknights! This dish features succulent shrimp, creamy avocado, and a colorful medley of vegetables served over jasmine rice, creating a satisfying and nutritious experience. It’s rich in protein, healthy fats, and essential vitamins, making it a go-to for anyone seeking balance in their diet. Easy to prepare and bursting with taste, this rice bowl is your new favorite!
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Ingredients
  

1 cup jasmine rice

1 lb medium shrimp, peeled and deveined

1 ripe avocado, diced

1 cup cherry tomatoes, halved

1/2 cup corn kernels (fresh or frozen)

1/4 cup red onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons soy sauce

1 tablespoon lime juice

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear, ensuring any excess starch is removed. In a medium-sized pot, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for around 15 minutes, or until the rice is tender and the water has been completely absorbed. Once done, fluff the rice with a fork, cover, and set it aside to keep warm.

    Prepare the Shrimp: On the stovetop, heat the olive oil in a large skillet over medium heat. Add the minced garlic to the skillet, sautéing for approximately 30 seconds until it's fragrant and golden. Carefully add the shrimp to the skillet, ensuring they’re evenly spread out. Season with smoked paprika, cumin, salt, and pepper. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque, indicating they are fully cooked.

      Mix in Vegetables: With the shrimp cooked to perfection, introduce the finely chopped red onion, corn kernels, and halved cherry tomatoes to the skillet. Pour in the soy sauce and lime juice, gently stirring to combine all the ingredients. Cook this mixture for an additional 2-3 minutes until the vegetables are heated through but still retain a slight crunch.

        Assemble the Bowl: For serving, take individual bowls and place a generous scoop of jasmine rice at the bottom. Next, top the rice with the savory shrimp and vegetable mixture, ensuring an even distribution. Finally, add the diced avocado on top of the mixture for a creamy finish.

          Garnish and Serve: Sprinkle fresh, chopped cilantro over each bowl for a burst of color and flavor. Serve with lime wedges on the side, allowing guests to add a zesty squeeze for extra brightness to their bowls.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve the bowls in vibrant, contrasting colors; a light-colored bowl will beautifully highlight the colorful ingredients inside. Consider adding a few extra cilantro leaves on top and arranging the lime wedges artfully to enhance visual appeal.