Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup corn, preferably fresh or frozen
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- In a medium bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well to create the marinade.
- Add shrimp to the marinade and toss until evenly coated. Let marinate for at least 15-20 minutes.
- Cook brown rice or quinoa according to package instructions. Once cooked, set aside.
- In a large skillet, heat a splash of olive oil over medium-high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.
- Remove shrimp from the skillet.
- To assemble, place cooked brown rice or quinoa at the bottom of a bowl, add shrimp, followed by cherry tomatoes, corn, and diced avocado.
- Sprinkle chopped cilantro over the top and serve with lime wedges.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 220mg