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Ingredients
Scale
- 1 lb. large shrimp, peeled and deveined
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp parsley
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp cayenne, optional if you want it to be spicy
- ½ cup bbq sauce, divided
- 2 mini cucumbers, sliced
- 1 cup shredded carrots
- 1 avocado, sliced or diced
- 2 cups white rice, cooked or substitute brown rice or quinoa
Instructions
- Cook the rice according to the package instructions if not done already.
- Place the shrimp in a large bowl. In a separate bowl, mix together paprika, garlic powder, onion powder, parsley, salt, thyme, oregano, and optional cayenne. Sprinkle the spice mix over the shrimp and toss to coat.
- In a skillet, heat olive oil over medium heat. Add the shrimp and cook until pink, approximately 4 minutes. Remove the skillet from heat and stir in the BBQ sauce.
- To assemble, divide the cooked rice evenly between two bowls. Top each bowl with half of the shrimp, along with cucumbers, carrots, and avocado slices.
- Drizzle extra BBQ sauce over each bowl and enjoy!
Notes
Adjust the spiciness by adding or omitting the cayenne pepper.
You can substitute quinoa or brown rice for a different flavor profile.
Feel free to add more veggies to customize your bowls.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 280mg