Tropical Shrimp and Avocado Rice Bowl
A vibrant and healthy rice bowl combining tender shrimp sautéed with tropical spices, creamy avocado, and fresh citrus for a balanced meal. This latin american-inspired seafood ready in about 30 minutes pairs peeled and deveined shrimp, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz peeled and deveined shrimp
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
- 1 cup uncooked white rice
- 2 cups water
- 1 medium, diced avocado
- 1/2 cup diced mango
- 1/4 cup finely chopped red onion
- 2 tbsp chopped cilantro
- 1 small, seeded and minced (optional) jalapeño
Instructions
- Step 1: Rinse 1 cup uncooked white rice under cold water until water runs clear, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
- Step 2: While rice cooks, toss 12 oz peeled and deveined shrimp with 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove from heat and toss with 2 tbsp fresh lime juice.
- Step 4: In a medium bowl, combine diced 1 medium avocado, 1/2 cup diced mango, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and minced 1 small jalapeño if using. Gently toss to mix.
- Step 5: To assemble, divide cooked rice between 2 bowls, top evenly with sautéed shrimp and the tropical avocado salsa. Serve immediately for a fresh, balanced tropical meal.
Frequently asked questions
How long does Tropical Shrimp and Avocado Rice Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tropical Shrimp and Avocado Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Tropical Shrimp and Avocado Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tropical Shrimp and Avocado Rice Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tropical Shrimp and Avocado Rice Bowl?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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