I don't usually go for grain bowls, but this one sounded too good to pass up. And boy howdy, I was right.
Ingredients List:
1 lb Large Shrimp (tails removed, peeled, deveined)
1 1/2 teaspoons Ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Paprika
1/2 teaspoon Onion Powder
Kosher Salt
Black Pepper
2 Tablespoons Olive Oil
1 Red Bell Pepper (seeds & ribs removed, finely chopped)
1 can Southwest Blend Corn
2 tablespoons chopped Cilantro (plus more for serving)
Juice of 1 Lime, divided
2 cups cooked Brown Rice
1 Avocado, thinly sliced
In a large bowl, toss Shrimp, Cumin, Garlic Powder, and Onion Powder.
Season with Salt & Pepper.
In a large skillet over medium-high heat, heat 1 tablespoon Olive Oil.
Cook Shrimp until opaque, about 2 minutes per side.
In a medium bowl, combine Bell Pepper, Corn, and Cilantro.
Stir in the juice of 1/2 a Lime and the remaining tablespoon of Olive Oil.
Divide Rice among bowls.
Top with Shrimp, Bell Pepper mixture, Avocado, more Cilantro, and remaining Lime Juice.
