Name: Spicy Shrimp and Avocado Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon smoked paprika; ½ teaspoon ground cumin; ¼ teaspoon chili powder; ¼ teaspoon cayenne pepper (optional); Salt and black pepper, to taste; Juice of ½ lime; 2 cups cooked white or brown rice; 1 tablespoon rice vinegar; 1 teaspoon sugar (optional); ½ teaspoon salt (for the rice); 1 ripe avocado, sliced; 1 small cucumber, thinly sliced; 1 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; Fresh cilantro, chopped (optional); 2 tablespoons sriracha or your favorite hot sauce; 1 tablespoon sesame oil; 1 tablespoon lime juice; 1 teaspoon soy sauce or tamari; 1 teaspoon honey or maple syrup

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I adore this vibrant Spicy Shrimp and Avocado Rice Bowl—zesty, creamy, and satisfying all in one bowl. It’s quick enough for a weeknight dinner yet packed with flavor and nutrition.

Why You’ll Love This Recipe

I love how the spicy shrimp provide a punchy heat, while creamy avocado, crisp veggies, and flavorful rice bring balance. It’s ready in under 30 minutes, nourishing with lean protein, healthy fats, and fiber, and I can easily customize it to match my mood

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
Juice of ½ lime
2 cups cooked white or brown rice
1 tablespoon rice vinegar
1 teaspoon sugar (optional)
½ teaspoon salt (for the rice)
1 ripe avocado, sliced
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
Fresh cilantro, chopped (optional)
2 tablespoons sriracha or your favorite hot sauce
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon soy sauce or tamari
1 teaspoon honey or maple syrup

Directions

Prepare the rice: Cook rice as per package instructions. Once fluffy, stir in rice vinegar, sugar (if using), and salt.
Cook the shrimp: In a skillet over medium‑high heat, warm olive oil and sauté garlic until fragrant (about 1 minute). Add shrimp and season with paprika, cumin, chili powder, cayenne, salt, and pepper. Cook 2–3 minutes per side until pink and cooked through. Squeeze lime juice on top and remove from heat.
Make the dressing: Whisk together sriracha, sesame oil, lime juice, soy sauce (or tamari), and honey until smooth.
Assemble the bowls: Divide rice among bowls. Top with shrimp, avocado slices, cucumber, red onion, cherry tomatoes, and cilantro. Drizzle the spicy‑sweet dressing over each bowl. Enjoy warm.

Servings and timing

This recipe makes about 4 servings. Prep time is roughly 15 minutes, cook time 15 minutes, so total time is around 30 minutes

Variations

Skip cayenne for milder heat or double it for an extra kick.
Replace soy sauce with tamari for a gluten‑free option.
Swap rice for quinoa or cauliflower rice to change up textures.
Add edamame, shredded carrots, or pineapple for more color and nutrition.
Substitute shrimp with grilled chicken or tofu for meatless alternatives.

Storage/reheating

I separate components into airtight containers. Rice and shrimp keep for up to 3 days in the fridge, dressing too. Avocado and fresh veggies taste best when freshly sliced—prepare them just before serving. To reheat, gently warm shrimp and rice together in a skillet or microwave, then assemble bowls.

FAQs

What is a spicy shrimp and avocado rice bowl?

It’s a balanced one‑bowl meal with seasoned shrimp, creamy avocado, fresh veggies, and rice, all dressed in a spicy‑sweet sauce. It’s satisfying, nutritious, and quick to make.

Can I use frozen shrimp?

Absolutely! I thaw them fully before cooking. Just pat dry to prevent excess moisture in the skillet.

Is the bowl gluten‑free?

Yes, as long as I use tamari instead of regular soy sauce. All other ingredients are naturally gluten‑free.

How can I make it less spicy?

I reduce or omit the cayenne pepper and lower the amount of sriracha in the dressing. The bowl still packs flavor without the burn.

Can I meal prep this?

Definitely. I cook the shrimp, rice, and dressing ahead, and store them separately. I add fresh avocado and veggies just before eating to keep everything crisp.

Conclusion

I love how this Spicy Shrimp and Avocado Rice Bowl brings together bold flavors, fresh textures, and vibrant colors—all in about 30 minutes. It’s my go‑to for quick meals, easy customization, and healthy eating. Once you try it, you might just make it a staple too.

Spicy Shrimp and Avocado Rice Bowl

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Fusion
Diet: Gluten Free

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Description

A vibrant and zesty rice bowl featuring spicy shrimp, creamy avocado, crisp vegetables, and a spicy-sweet dressing. Perfect for a quick, flavorful, and nutritious meal in under 30 minutes.

Instructions

Cook rice according to package instructions. Once done, stir in rice vinegar, sugar (if using), and salt.
Heat olive oil in a skillet over medium-high heat. Sauté garlic until fragrant, about 1 minute.
Add shrimp and season with smoked paprika, cumin, chili powder, cayenne pepper, salt, and pepper. Cook for 2–3 minutes per side until shrimp are pink and fully cooked. Squeeze lime juice over the shrimp and remove from heat.
In a small bowl, whisk together sriracha, sesame oil, lime juice, soy sauce (or tamari), and honey until well combined.
Divide rice into four bowls. Top with shrimp, avocado slices, cucumber, red onion, cherry tomatoes, and cilantro.
Drizzle each bowl with the prepared spicy-sweet dressing and serve immediately.