Happy Cinco de Mayo my party peoples!! I hope you all have a fabuloso day stuffed with chips, guac, and strong margaritas. (my D.O.C. used to be a strawberry marg on the rocks with salt when I lived at the beach a few summer’s ago. best.)
I made this spicy little shrimp bowl last night without even recognizing that it was May 5th the next day. So if you’re on the skinny train this week, this recipe is perf to make for your festivities tonight. It’s light, fresh, zesty, sweet, and basically amaze-balls, duh.
Enjoy!
X, j
INGREDIENTS
+ 2 avocados, diced
+ 2 lbs uncooked shrimp, pre-peeled & pre-deveined
+ brown rice
MARINADE INGREDIENTS
+ 1 tbsp vegetable oil
+ juice from 1 lime
+ 2-4 tsp chili powder
+ 2-4 tsp cayenne pepper
+ 2 garlic cloves, minced
+ 4 tbsp cilantro, chopped
+ 1 tbsp honey
DIRECTIONS
+ thaw shrimp if frozen
+ cook rice
+ dice avocado
+ mix all marinade ingredients in a large bowl
+ add uncooked shrimp to the marinade (you can let this sit for a few hours for extra flavor)
+ heat a little extra oil in a pan
+ cook shrimp on medium to high heat (I like them seared for a “crunch” texture)
+ add extra seasoning if needed
+ drizzle extra honey or lime on the shrimp
+ build your rice, avo, shrimp bowl
Very good!!!
:)
Fantastic images! I finally tried avocado for the first time last week and loved it! I’ve connected with you on Bloglovin’ by the way – and congratulations on 1 year of blogging! :)
Gabrielle | A Glass Of Ice
x
Ah, just last week! Crazy they are my fav!!! Cheers to many more avocados in your life…haha
That looks SO DELICIOUS. I don’t really celebrate Cinco de Mayo but I could pretty much just eat this every day.
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Haha… well let me know if you try it out — the recipe is a keeper!!