Grilled Shrimp Avocado Rice Bowls

For the Shrimp:

500 g (1 lb) large shrimp, peeled and deveined

2 tbsp olive oil

2 cloves garlic, minced

1 tsp smoked paprika

½ tsp chili powder (optional, for spice)

½ tsp salt

¼ tsp black pepper

Juice of ½ lime

For the Rice:

1 cup rice (white, brown, or cauliflower rice)

2 cups water or broth

Pinch of salt

For the Avocado:

1 large avocado, sliced

For the Herb Lemon Sauce:

¼ cup olive oil

2 tbsp lemon juice

1 tbsp honey or maple syrup

1 garlic clove, minced

2 tbsp fresh parsley, chopped

Salt and pepper, to taste

For Garnish:

Extra chopped parsley

Optional: lime wedges

1. Cook the Rice

Rinse the rice under cold water.

In a medium saucepan, combine rice, water (or broth), and a pinch of salt.

Bring to a boil, then reduce heat, cover, and simmer until rice is tender (about 15–20 minutes).

Fluff with a fork and set aside.

2. Prepare the Shrimp

In a bowl, toss shrimp with olive oil, garlic, smoked paprika, chili powder, salt, black pepper, and lime juice.

Let marinate for 10–15 minutes.

3. Make the Herb Lemon Sauce

In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, chopped parsley, salt, and pepper.

Set aside.

4. Cook the Shrimp

Heat a grill pan or skillet over medium-high heat.

Add shrimp in a single layer. Cook 2–3 minutes per side until pink and slightly charred.

5. Assemble the Bowls

Divide cooked rice among bowls.

Arrange grilled shrimp and sliced avocado on top.

Drizzle generously with the herb lemon sauce.

Garnish with extra parsley and lime wedges if desired.

Serve warm for a fresh, protein-packed meal.

Optional additions: cherry tomatoes, cucumber slices, or roasted vegetables for extra flavor and texture.