Summer Shrimp Bowl

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 bowls

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Ingredients

For the Bowl

• 2 cups cooked jasmine rice (or quinoa)
• 1 lb large shrimp, peeled and deveined
• 1 cup corn kernels (fresh, canned, or grilled)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 ripe avocado, sliced
• 1 cup shredded red cabbage
• 1 mango, diced (optional but recommended)
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Shrimp Seasoning

• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp chili powder (optional)
• Salt & pepper to taste

Citrus Honey Dressing

• 2 tbsp lime juice
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp rice vinegar
• 1/2 tsp Dijon mustard
• Pinch of salt

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Directions

1. Prepare the Base:
   Cook jasmine rice (or quinoa) according to package instructions. Fluff and set aside.
2. Prep the Veggies & Fruit:
   Chop tomatoes, cucumbers, mango (if using), and shred cabbage. Slice avocado and chop cilantro.
3. Season the Shrimp:
   Toss shrimp with olive oil, garlic powder, paprika, chili powder (if using), salt, and pepper.
4. Cook the Shrimp:
   Heat a skillet over medium-high. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from heat.
5. Make the Dressing:
   Whisk together lime juice, lemon juice, honey, olive oil, rice vinegar, Dijon mustard, and salt until smooth.
6. Assemble the Bowls:
   Divide rice into four bowls. Top each with cabbage, tomatoes, cucumbers, corn, mango, avocado, and cooked shrimp.
7. Finish & Serve:
   Drizzle with citrus honey dressing, sprinkle cilantro, and serve with lime wedges.