Description
A delicious and colorful dish combining shrimp, avocado, and fresh vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 1 cup basmati or jasmine rice
- 2 cups water or chicken broth
- 1 tbsp olive oil
- Pinch of salt
- 1 lb shrimp, peeled and deveined
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- In a pot, bring the water or chicken broth to a boil. Add the rice, olive oil, and salt. Cover and reduce heat to low, cooking for about 15-20 minutes or until rice is tender. Fluff with a fork.
- While the rice is cooking, heat a pan over medium heat and cook the shrimp until pink and cooked through, about 3-4 minutes per side. Season with salt and pepper.
- In a bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, and lemon juice. Season with salt and pepper.
- To assemble, place a serving of rice in a bowl, top with the shrimp and the avocado salad mix. Garnish with fresh parsley or cilantro. Enjoy!
Notes
Make sure not to overcook the shrimp; they should be pink and tender. Use fresh and ripe avocado for best taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Mediterranean, shrimp, avocado, rice bowls, healthy meal