Chili-Lime Shrimp Bowls with Avocado-Cucumber Salad
A vibrant and flavorful dish featuring spicy shrimp served over rice with a fresh avocado-cucumber salad.
Ingredients
Vegetables and herbs
- 1 large avocado (sliced)
- 1 large Persian cucumber
- 3 green onions green onions (sliced)
- 2 tbsp cilantro (chopped leaves and stems)
- 2 tbsp lime juice
- 1 tbsp olive oil
- 0.25 tsp salt
- to taste cracked black pepper
Spice mixture
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.125 tsp black pepper
- 0.125 tsp cayenne
Shrimp
- 1 lb raw shrimp (peeled and deveined)
- 2 tbsp olive oil (divided)
Other
- to serve cooked white rice (for serving)
- to serve lime wedges (for serving)
- to serve tortilla chips (optional, for serving)
Instructions
- Mix avocado, cucumber, green onions, and cilantro in a bowl. Whisk lime juice, olive oil, and salt, then pour over and toss. Refrigerate.
- Combine spice mixture ingredients in a small bowl. Toss shrimp with 1 tbsp olive oil and spice mixture until coated.
- Heat remaining 1 tbsp olive oil in a pan over medium heat. Cook shrimp 2-3 minutes per side until pink and cooked through.
- Assemble bowls with rice, topped with chili shrimp and salad. Serve with lime wedges and optional tortilla chips.
Notes
For extra flavor, marinate the shrimp in the spice mixture for 15 minutes before cooking.