This Spicy Shrimp and Avocado Rice Bowl is a vibrant, flavor-packed dish that’s quick, healthy, and satisfying. Juicy, seasoned shrimp with a spicy kick are paired with creamy avocado, fluffy rice, and fresh toppings for the perfect balance of heat, creaminess, and crunch.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: ~450 kcal per serving
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon sriracha (adjust for spice preference)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Juice of 1 lime
For the Rice Bowl:
- 2 cups cooked jasmine or basmati rice (warm)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta (optional)
- Lime wedges, for serving
Spicy Drizzle Sauce (Optional):
- 2 tablespoons mayo or Greek yogurt
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey (optional for balance)
Instructions
1. Prepare the Shrimp:
In a bowl, combine the shrimp with olive oil, sriracha, smoked paprika, chili powder, garlic powder, cayenne pepper, lime juice, salt, and black pepper. Toss well to coat evenly.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until opaque and slightly charred. Remove from heat and set aside.
3. Make the Spicy Drizzle (Optional):
In a small bowl, whisk together mayo, sriracha, lime juice, and honey until smooth. Adjust spice to taste.
4. Assemble the Rice Bowls:
Divide the warm rice among bowls. Top with the spicy shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro. Sprinkle with crumbled feta if using.
5. Garnish and Serve:
Drizzle with the spicy sauce, squeeze fresh lime juice over the top, and serve immediately.
Tips & Variations
- Protein Swap: Use grilled chicken, tofu, or salmon instead of shrimp.
- Grain Options: Substitute rice with quinoa, cauliflower rice, or brown rice for a healthier twist.
- Extra Crunch: Add shredded carrots, radishes, or edamame for more texture.
- Mild Version: Omit cayenne pepper and reduce sriracha for a less spicy dish.
Storage
- Refrigerate: Store components separately in airtight containers for up to 2 days.
- Reheat: Warm the rice and shrimp separately before assembling.
This Spicy Shrimp and Avocado Rice Bowl is the ultimate quick meal—fresh, bold, and bursting with flavor. Perfect for busy weeknights or meal prep!
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Spicy Shrimp and Avocado Rice Bowl
This Spicy Shrimp and Avocado Rice Bowl is a vibrant, flavor-packed dish that’s quick, healthy, and satisfying. Juicy, seasoned shrimp with a spicy kick are paired with creamy avocado, fluffy rice, and fresh toppings for the perfect balance of heat, creaminess, and crunch.
- Total Time: 20 minutes
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon sriracha (adjust for spice preference)
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Juice of 1 lime
For the Rice Bowl:
- 2 cups cooked jasmine or basmati rice (warm)
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta (optional)
- Lime wedges, for serving
Spicy Drizzle Sauce (Optional):
- 2 tablespoons mayo or Greek yogurt
- 1 tablespoon sriracha
- 1 teaspoon lime juice
- 1 teaspoon honey (optional for balance)
Instructions
1. Prepare the Shrimp:
In a bowl, combine the shrimp with olive oil, sriracha, smoked paprika, chili powder, garlic powder, cayenne pepper, lime juice, salt, and black pepper. Toss well to coat evenly.
2. Cook the Shrimp:
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until opaque and slightly charred. Remove from heat and set aside.
3. Make the Spicy Drizzle (Optional):
In a small bowl, whisk together mayo, sriracha, lime juice, and honey until smooth. Adjust spice to taste.
4. Assemble the Rice Bowls:
Divide the warm rice among bowls. Top with the spicy shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and cilantro. Sprinkle with crumbled feta if using.
5. Garnish and Serve:
Drizzle with the spicy sauce, squeeze fresh lime juice over the top, and serve immediately.
Notes
- Protein Swap: Use grilled chicken, tofu, or salmon instead of shrimp.
- Grain Options: Substitute rice with quinoa, cauliflower rice, or brown rice for a healthier twist.
- Extra Crunch: Add shredded carrots, radishes, or edamame for more texture.
- Mild Version: Omit cayenne pepper and reduce sriracha for a less spicy dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~450 kcal per serving