Sautéed Garlic Shrimp Plate with Veggie Rice & Avocado

This high-protein, flavor-loaded plate brings the beach to your table. Tender shrimp with colorful peppers, fluffy rice with peas & carrots, and creamy sliced avocado — it’s everything you want in a clean, bold meal.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:

For the Shrimp:

1 lb medium shrimp, peeled & deveined

1 tbsp olive oil or butter

2 garlic cloves, minced

¼ cup red bell pepper, diced

¼ cup green bell pepper, diced

¼ cup onion, chopped

½ tsp paprika

Salt & black pepper to taste

Optional: dash of chili flakes or cayenne

For the Rice:

1 cup cooked white rice

¼ cup green peas

¼ cup diced carrots

Salt to taste

Extras:

½ avocado, sliced

Lime wedge (for squeezing!)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:

Cook the Rice Mix:

Steam or boil peas and carrots until soft. Mix into your hot rice and season with a pinch of salt.

Sauté the Shrimp:

In a large skillet, heat olive oil over medium heat. Add garlic, onions, and bell peppers — cook for 2–3 minutes until soft. Add shrimp, paprika, salt, and pepper. Cook until shrimp are pink and slightly golden (about 5–6 minutes).

Plate it All Up:

Use a small bowl to mold the rice into a dome shape (optional but cute). Arrange shrimp next to the rice and add avocado slices on the side.

Finish with a Squeeze:

Hit it all with fresh lime juice for that zesty final touch!

Prep Time: 10 mins

Cooking Time: 15 mins

Total Time: 25 mins

Servings: 2

Kcal per serving: ~490