Description
A vibrant and satisfying shrimp bowl topped with creamy avocado and zesty lime, perfect for weeknight dinners or festive brunches.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup cooked rice (white or brown)
- 1 cup black beans, rinsed and drained
- 1 cup corn, canned or frozen
- 1 avocado, diced
- 1 medium tomato, diced
- 1/2 cup diced red onion
- 1 lime, juiced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add the shrimp, chili powder, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes per side.
- In a bowl, layer the cooked rice, black beans, corn, diced avocado, tomato, and red onion.
- Top with the cooked shrimp, squeeze fresh lime juice over the top, and garnish with cilantro.
- Serve immediately and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a pan over low heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican