Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 2 cups cooked brown rice
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: In a medium bowl, toss the peeled and deveined shrimp with 1 tablespoon of olive oil, chili powder, and kosher salt. Marinate for 10-15 minutes while preparing the grill.
- Step 2: Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates to prevent sticking. Thread the marinated shrimp onto skewers (if using) for easier handling.
- Step 3: Grill the shrimp for 2-3 minutes per side, until they are pink, opaque, and cooked through. Remove the shrimp from the heat and set aside.
- Step 4: Assemble the bowls by dividing the cooked brown rice evenly among four serving bowls, creating the base layer for the meal.
- Step 5: Divide the grilled shrimp, diced avocado, halved cherry tomatoes, and remaining olive oil (if desired for dressing) over the top of the rice in each bowl. Garnish generously with fresh cilantro before serving.
Notes
- For best flavor and texture when storing leftovers, keep the grilled shrimp and rice base separate from the fresh avocado and cilantro, which should only be added just before enjoying.
- To reheat the shrimp and rice without drying out the seafood, lightly sauté them in a skillet for 2-3 minutes, avoiding the microwave, and always reserve the fresh toppings (avocado, tomatoes) to add after warming.
- A squeeze of fresh lime juice across the finished bowl offers a necessary acidic brightness that perfectly complements the spiced shrimp, rich avocado, and fresh cilantro.
- Ensure your grill grates are hot and well-oiled before placing the shrimp skewers, as high heat and a quick cook time are essential for achieving a tender, snappy texture rather than a rubbery one.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American