Quick and easy Mexican shrimp bowl combines bold flavors with nutritious ingredients, making it a perfect choice for a fast and satisfying dinner. Loaded with protein and veggies, it’s a great option for those following a low carb or ketogenic diet.
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 bell pepper, thinly sliced (any color)
- 1/2 onion, thinly sliced
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions:
- In a small bowl, mix together chili powder, cumin, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp to the skillet and sprinkle with the spice mixture. Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add bell pepper and onion slices. Cook for 3-4 minutes until vegetables are tender-crisp.
- Divide the cooked vegetables among serving bowls.
- Top with cooked shrimp, avocado slices, and chopped cilantro.
- Serve immediately with lime wedges for squeezing over the bowl.
This recipe is not only easy to prepare but also customizable with your favorite toppings or additional ingredients to suit your taste preferences.
