Ingredients:

  • 225g (8 oz) large shrimp, peeled and deveined
  • 1 tbsp olive oil (15 ml)
  • 1 tsp chili powder (5 ml)
  • 1/2 tsp smoked paprika (2.5 ml)
  • 1/4 tsp cayenne pepper (1.25 ml)
  • 1/4 tsp garlic powder (1.25 ml)
  • Salt and black pepper to taste
  • 2 cups cooked rice (brown, white, or jasmine)
  • 1 ripe avocado, diced
  • 1 tbsp lime juice (15 ml)
  • Pinch of salt
  • 2 tbsp olive oil (30 ml)
  • 2 tbsp lime juice (30 ml)
  • 1 tbsp finely chopped cilantro (15 ml)
  • 1/2 tsp honey or agave nectar (2.5 ml)
  • Salt and black pepper to taste
  • Chopped fresh cilantro (optional)
  • Sliced green onions (optional)
  • Lime wedges (optional)
  • Sriracha or hot sauce (optional)

Instructions:

  1. In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, salt, and pepper.
  2. Heat a skillet over medium-high heat. Sauté the shrimp for 2-3 minutes per side, or until pink and cooked through.
  3. Gently toss the diced avocado with lime juice and a pinch of salt.
  4. In a small bowl, whisk together olive oil, lime juice, cilantro, honey (or agave), salt, and pepper.
  5. Divide the cooked rice between two bowls. Top with the spicy shrimp, avocado, and a generous drizzle of the lime dressing.
  6. Garnish with fresh cilantro, green onions, and lime wedges, if desired. Serve immediately.