spicy shrimp bowl

This spicy shrimp bowl requires minimal cooking and is so freakin’ good. We have it at LEAST a few times a month. Sometimes every week. It’s so easy & macro friendly!

Macros: 31g c / 13g f / 39g p (will vary based on exact ingredients)

Ingredients for two bowls:

• 10 oz of raw shrimp

• 2tsp lime juice

• salt, pepper, onion powder, garlic powder, cumin, paprika, and a teeeeny bit of chipotle powder to season the shrimp (I guesstimate on seasonings – I think it’s really a personal preference for each person)

• handful of arugula

• drizzle of red wine vinegar

• 1 cup of jasmine rice (I use the frozen stuff from TJ’s to make this super easy)

• 1 medium zucchini, sliced and tossed in the same seasoning blend as the shrimp with a spritz of EVOO

• 1 avocado

• 1/2 cup sliced cherry tomatoes

• .1.5 oz shaved or shredded parmesan 

Ingredients for the spicy sauce (serves 2):

• 1/3 cup of greek yogurt

• 1 tbsp sriracha

• 1 tsp light mayo

• 1 tsp toasted sesame oil

• splash of water

Directions:

1. Prep rice accordingly first, set aside

2. Prep shrimp – toss in lime juice and seasoning, and cook in a pan with a little cooking spray for about 2 – 3 minutes on each side (if you’re using precooked shrimp, cook for less time)

3. Remove shrimp, respray pan with cooking spray and add your seasoned zucchini with a tsp of water. Cook until slightly soft/charred

4. Add your arugula to your bowl, then top with red wine vinegar, rice, shrimp, avocado, zucchini, tomatoes, and parmesan

5. Drizzle spicy sauce on the top and enjoy!

6. **If you’re not into spice, I feel like this would be DELISH with some of the Bolthouse Avocado Cilantro Lime dressing too!