Ingredients
1 pound shrimp (wild-caught if available)
1 cup uncooked brown rice
1 avocado
1 cup black beans (canned or cooked)
1 cup corn kernels (fresh or frozen)
1 cup red cabbage, thinly sliced
1 cup cherry tomatoes, halved
1 lime, juiced
1/4 cup fresh cilantro, chopped
1/2 cup Greek yogurt
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
Instructions
Rinse and cook brown rice according to package instructions.
Pat shrimp dry and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink and opaque.
Toss red cabbage with a squeeze of lime juice to prevent browning.
Assemble bowls with rice base, top with cooked shrimp, black beans, corn, cabbage, cherry tomatoes, and avocado slices.
Finish with dollops of Greek yogurt, cilantro, and a lime wedge for garnish.
Notes
Use frozen shrimp (pre-cooked or raw) for convenience.
Meal prep: Store cooked shrimp and rice separately in the fridge up to 3 days.
Add田园 greens or corn tortilla chips for extra crunch.
For a dairy-free version, substitute Greek yogurt with coconut yogurt.
- Prep Time: 20
- Cook Time: 15
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 120mg