Shrimp Rice Bowls

Ingredients:

For the Shrimp:

1 lb (450 g) large shrimp, peeled and deveined

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon paprika

1/2 teaspoon chili powder (optional, for heat)

Salt and black pepper, to taste

For the Bowls:

2 cups cooked rice (white, brown, or jasmine)

1 cup steamed broccoli florets

1 cup sliced bell peppers (red, yellow, or green)

1/2 cup shredded carrots

1 avocado, sliced

2 tablespoons chopped green onions

1 tablespoon sesame seeds (optional)

Optional Sauce:

3 tablespoons soy sauce

1 tablespoon honey or maple syrup

1 teaspoon sriracha or hot sauce

1 teaspoon rice vinegar

Instructions:

Prepare the Shrimp:

Pat the shrimp dry and season with paprika, chili powder, salt, and black pepper.

Cook the Shrimp:

Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds. Add shrimp and cook 2–3 minutes per side, until pink and opaque. Remove from heat.

Make the Sauce (Optional):

In a small bowl, whisk together soy sauce, honey, sriracha, and rice vinegar. Drizzle over the shrimp or toss the shrimp in the sauce after cooking.

Assemble the Bowls:

Divide cooked rice among bowls. Top with broccoli, bell peppers, carrots, avocado slices, and cooked shrimp.

Garnish and Serve:

Sprinkle with chopped green onions and sesame seeds. Serve immediately.

Tips:

You can swap rice for quinoa or cauliflower rice for a lighter version.

Add other veggies like snap peas, zucchini, or mushrooms for more variety.

For meal prep, keep sauce separate until ready to serve to prevent soggy rice.