Mexican rice bowl with shrimp, avocado & salsa
Mexican rice bowl with shrimp, avocado & salsa
889kcal Per person
30g Protein
99g Carbs
41g Fat
15g Fiber
Ingredients
- 3 ounces shrimp (frozen) (84 g)
- 3 ounces brown rice (84 g)
- 1 clove garlic (5 g)
- 8 cherry tomatoes
- 4 ounces corn (112 g)
- ½ avocado
- 1 ½ tablespoon olive oil (23 ml)
- ½ tablespoon Sriracha sauce (8 ml)
- 1 squeeze lime juice (5 ml)
- 3 fluid ounces salsa (90 ml)
Preparing this recipe
- Take the shrimp out of the freezer and let them thaw on a plate.
- Cook the rice according to the package instructions.
- Crush the garlic. Halve the cherry tomatoes. Rinse the corn in a sieve and let it drain. Slice the avocado.
- Heat half of the oil in a frying pan and cook the garlic for about 1 minute.
- Add the shrimp and Sriracha and cook the shrimp for 2-3 minutes per side until they are pink and cooked through. Add some lime juice while cooking. Season with salt and pepper, remove the shrimp from the pan and set aside.
- Heat the remaining oil in the same pan and cook the cherry tomatoes and corn for 3-4 minutes until the tomatoes become soft.
- Add the salsa, stir well and let it simmer for 1-2 minutes. Add the rice and mix everything well.
- Serve the rice with the shrimp on top and garnish with avocado.
Tip van FitChef
Finish the dish with some freshly chopped cilantro and a slice of lime.
