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
- ½ cup bbq sauce, divided
- 2 mini cucumbers, sliced
- 1 cup shredded carrots
- 1 avocado, sliced or diced
- 2 cups white rice, cooked or sub brown rice or quinoa
Instructions
- Cook the rice according to package instructions if not already done.
- In a large bowl, add shrimp. In a separate bowl, mix paprika, garlic powder, onion powder, parsley, salt, thyme, oregano, and cayenne. Sprinkle this mixture over the shrimp and stir well.
- Heat olive oil in a skillet over medium heat, then add shrimp and cook until pink, about 4 minutes. Remove from heat and stir in BBQ sauce to the shrimp in the skillet.
- Assemble the bowls by dividing the cooked rice into two bowls. Add half the shrimp to each bowl, then top with cucumbers, carrots, and avocado.
- Drizzle additional BBQ sauce over each bowl and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the spiciness by adding more or less cayenne pepper.
You can substitute shrimp with chicken or tofu for a different protein option.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 6g
- Sodium: 1460mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 180mg