Description
Shrimp & Avocado Citrus Bowl
Fresh, bright, and ready in about 25 minutes — perfect for a light lunch or summer dinner.
Servings: 4
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Ingredients
Shrimp
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1 lb (450 g) large shrimp, peeled & deveined
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1 tbsp olive oil
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Salt & black pepper
Bowl Base (choose one)
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2 cups cooked rice (jasmine or basmati), cooled
or -
4 cups mixed greens
Toppings
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1 avocado, diced
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1 orange, segmented
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1/2 cup thinly sliced red cabbage or radish
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1/4 cup thinly sliced red onion
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2 tbsp chopped fresh cilantro or mint (optional)
Citrus Vinaigrette
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2 tbsp fresh orange juice
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1 tbsp fresh lime juice
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1 tbsp olive oil
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1 tsp honey or maple syrup
-
Pinch of salt
Instructions
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Prep ingredients
Slice cabbage/radish and onion (soak onion in cold water 5–10 minutes if you want milder flavor). Segment the orange. Dice avocado last. -
Cook the shrimp
Pat shrimp very dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat. -
Make the dressing
Whisk orange juice, lime juice, olive oil, honey, and salt until combined. -
Assemble bowls
Add rice or greens to bowls. Top with shrimp, avocado, orange segments, cabbage/radish, and onion. -
Finish
Drizzle with citrus vinaigrette and sprinkle with fresh herbs. Serve immediately.
Notes
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Swap orange for grapefruit or mango
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Add cucumber for extra crunch
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Use quinoa instead of rice
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Add chili flakes or hot sauce for heat