These easy and quick Spicy Shrimp Rice Bowls are filled with homemade guacamole, tomatoes, and spicy shrimp, and are perfect for busy weeknight dinners!
Are you too busy to cook dinner? Too tired? I have the perfect solution for you– one that works for me 9 out of 10 times– ask the husband to make dinner. (Am I right?!) If, however, you’re home alone, or your significant other has trouble remembering how to turn on the stove-top burners, or you, like me, live JUST outside the pizza delivery zone (really?!!?)— this recipe will save the day.
These Spicy Shrimp Rice Bowls are easy. The most time-consuming part is cooking the rice, and the rest comes together in minutes. Simply muster up the energy to start cooking, and before you know it, you’ll be devouring this tasty seafood rice bowl!
What’s the key to making these Spicy Shrimp Rice Bowls work on a busy night? Stock the ingredients ahead of time! Keep rice in your pantry, shrimp in your freezer, and the veggies on hand, and you’ll be good to go!
If you haven’t been using shrimp in your meals when you’re in a hurry, give it a try. Shrimp is fantastic for busy nights, because even if you forget to defrost it (oops- I never remember to defrost!!!), it can be thawed and ready to cook in about 5 minutes. Throw the frozen shrimp in a cold water bath, and they’ll thaw out quickly. If you’re trying to save even more time, you can buy pre-cooked frozen shrimp, and shave off 2 or 3 more minutes from your cook-time. I’m not sure 2 minutes will make or break your evening, but sometimes every second counts!
Making Spicy Shrimp Rice Bowls
The guacamole in this dish is incredibly easy and fast. Just dump the avocado, minced garlic, jalapeño peppers, lime juice, and yogurt into a blender cup. You don’t even have to blend it all the way– serve it chunky if you like. I serve the shrimp and guacamole on top of rice, along with some diced tomatoes and hot sauce (and maybe some cilantro). All this should take a little less than 20 minutes, leaving you with a hot and tasty meal, and a fully satisfied appetite.
A Note on Responsibly Sourced Shrimp: Normally, when I post ‘notes’ about seafood safety, it’s about the safety of either the fish (choosing sustainable seafood), or about the safety of the eater (avoiding high levels of mercury and taking extra precautions with raw fish). With shrimp, however, there’s another consideration– the farmers and peelers. Imported shrimp (specifically, shrimp from Thailand) has been tied to forced slave labor, and has infiltrated huge amounts of the shrimp available inside the United States. To avoid buying shrimp tied to slave labor, look for shrimp that has NOT been imported, or that clearly labels its origin.
Spicy Shrimp Rice Bowls
- 1/2 lb thawed or fresh shrimp (any size), peeled + deveined
- 1 TB minced garlic
- 1 TB balsamic vinegar
- 1/2 tsp crushed red pepper
- 1 tsp cayenne pepper
- 1 lemon or lime, juiced
- 2 TB olive oil
- 1 avocado
- 1/2 cup plain yogurt, Greek yogurt, or sour cream
- 1 jalapeño, diced
- 1 lemon or lime, juiced
- 2 diced green onion stalks, diced
- 1/4 cup diced red onion
- 1 cup white rice
- 1/2 cup diced cherry tomatoes
- hot sauce, cilantro (optional)
Begin cooking rice according to package directions.
Toss shrimp together with garlic, vinegar, red pepper, cayenne, and lemon juice. Marinate 5-10 minutes.
Heat sauté pan on medium-high heat and add olive oil. When oil begins to ripple, add shrimp mixture and cook 4-6 minutes until shrimp is hot and pink. (For pre-cooked shrimp, just sauté until hot).
Remove shrimp from the pan, and continue to simmer liquid for another 4-5 minutes on medium heat.
For guacamole, blend together avocado, yogurt, jalapeño, and lemon juice in a food processor or blender. Stir in the green and red onion.
Serve rice, cooked shrimp, and guacamole in a bowl with diced tomatoes. Spoon the sauce from the pan over the shrimp. Optionally, serve with hot sauce and cilantro.
*Calorie Information was calculated per serving using My Fitness Pal.