This shrimp and avocado rice bowl combines juicy shrimp, fluffy rice, creamy avocado, and zesty dressing for a perfect weeknight dinner.

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon cayenne pepper

Salt and black pepper, to taste

Juice of ½ lime

2 cups cooked white or brown rice

1 tablespoon rice vinegar

1 teaspoon sugar (optional)

½ teaspoon salt

1 ripe avocado, sliced

1 small cucumber, thinly sliced

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

Fresh cilantro (optional)

2 tablespoons sriracha

1 tablespoon sesame oil

1 tablespoon lime juice

1 teaspoon soy sauce or tamari

1 teaspoon honey or maple syrup

Toasted sesame seeds, nuts (optional)

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1. Season cooked rice with vinegar, salt, and sugar.

2. Toss shrimp in oil, garlic, spices, and lime juice.

3. Cook shrimp in a skillet for 2–3 minutes per side.

4. Whisk together sriracha, sesame oil, lime, soy sauce, and sweetener.

5. Slice vegetables and prepare toppings.

6. Assemble rice bowls with rice, shrimp, toppings, and dressing.

For make-ahead, store shrimp and rice separately and slice avocado just before serving.

Try alternative bases like cauliflower rice, quinoa, or mixed greens.