Name: Spicy Shrimp and Avocado Rice Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1/4 tsp cayenne pepper (optional); Salt and black pepper, to taste; Juice of 1/2 lime; 2 cups cooked white or brown rice; 1 tbsp rice vinegar; 1 tsp sugar (optional); 1/2 tsp salt; 1 ripe avocado, sliced; 1 small cucumber, thinly sliced; 1 small red onion, thinly sliced; 1 cup cherry tomatoes, halved; Fresh cilantro, chopped (optional); 2 tbsp sriracha (or to taste); 1 tbsp sesame oil; 1 tbsp lime juice; 1 tsp soy sauce or tamari; 1 tsp honey or maple syrup; Toasted sesame seeds (optional); Crushed peanuts or cashews (optional); Lime wedges, for serving

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I build this bowl when I want something zesty, colorful, and satisfying without spending all evening in the kitchen. I toss spiced shrimp in a hot skillet, layer everything over tangy rice, and finish with creamy avocado and a punchy chile-lime drizzle. It’s bright, fresh, and weeknight-fast.

Spicy Shrimp and Avocado Rice Bowl

Why You’ll Love This Recipe

I keep the flavors bold and balanced—smoky heat on the shrimp, cool avocado for richness, and a quick sauce that ties it all together. I love that I can use leftover rice, customize the toppings with whatever I’ve got, and have four hearty bowls on the table in about 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
Juice of 1/2 lime

For the rice

2 cups cooked white or brown rice (short-grain or jasmine preferred)
1 tablespoon rice vinegar
1 teaspoon sugar (optional)
1/2 teaspoon salt

Toppings and dressing

1 ripe avocado, sliced
1 small cucumber, thinly sliced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
Fresh cilantro, chopped (optional)
2 tablespoons sriracha (or other hot sauce), to taste
1 tablespoon sesame oil
1 tablespoon lime juice
1 teaspoon soy sauce or tamari
1 teaspoon honey or maple syrup

Optional garnishes

Toasted sesame seeds
Crushed peanuts or cashews
Lime wedges

Directions

I season the shrimp: In a bowl, I toss shrimp with olive oil, garlic, paprika, cumin, chili powder, cayenne (if using), salt, and pepper. I squeeze in the lime juice and set aside while I prep the rice.
I season the rice: If my rice is warm, I fluff it and stir in rice vinegar, sugar, and salt for a lightly tangy base. If it’s cold, I warm it gently so it fluffs up.
I make the dressing: In a small bowl, I whisk sriracha, sesame oil, lime juice, soy sauce, and honey until smooth. I adjust heat or sweetness to taste.
I cook the shrimp: I heat a large skillet over medium-high. I add the shrimp and cook 2 to 3 minutes per side until pink and opaque, then I pull them off the heat.
I assemble: I divide the seasoned rice among 4 bowls, top with shrimp, avocado, cucumber, red onion, and tomatoes. I drizzle with the spicy dressing, scatter cilantro and any garnishes, and serve with lime wedges.

Servings and timing

I make 4 servings.
Prep: 15 minutes • Cook: 15 minutes • Total: 30 minutes

Variations

Coconut-lime rice: I cook the rice with part coconut milk and finish with extra lime zest.
Mango or pineapple: I fold in diced mango or pineapple for a sweet-heat contrast.
Sweet chili style: I swap the sriracha for sweet chili sauce for a milder bowl.
Grilled shrimp: I thread shrimp onto skewers and grill for a smoky finish.
Veggie swap: I make it vegetarian by using crispy tofu and tamari; I keep the same dressing.

storage/reheating

I store components separately for the best texture: rice and shrimp in airtight containers up to 2 days, dressing in a jar, and avocado sliced fresh right before serving. To reheat, I warm the rice and shrimp gently in a skillet over medium heat (a splash of water helps loosen the rice). I don’t freeze avocado, but I freeze shrimp and rice separately for up to 1 month; I thaw in the fridge overnight, then reheat before assembling.

FAQs

Can I use frozen shrimp?

I can— I thaw them completely, pat them very dry, and cook from there so they sear instead of steam.

How spicy is this bowl and how do I adjust it?

I keep it medium-spicy; I dial heat up with more sriracha or a pinch of cayenne, or I tone it down by using less hot sauce and adding a touch more honey.

What rice works best?

I like jasmine for fragrance and stickiness, but I also use short-grain white or brown rice. Leftover rice works great once I re-fluff it and season it.

Can I make this ahead for meal prep?

I do— I portion rice, shrimp, and veggies into containers, keep the dressing separate, and add avocado the day I eat to keep it fresh.

What if I don’t have soy sauce or tamari?

I sub a pinch of salt plus a squeeze of extra lime, or I use fish sauce or coconut aminos to keep the savory balance.

Conclusion

I come back to this bowl whenever I want vibrant flavor and satisfying textures without a lot of work. I batch the rice, cook the shrimp in minutes, and let the spicy-creamy combo do the heavy lifting. It’s fresh, flexible, and exactly the kind of weeknight win I love