Need a satisfying but light lunch or dinner? Try this Shrimp Avocado Brown Rice Bowl recipe! It serves two, but you can easily adjust ingredient amounts to serve four for dinner, or for a solo lunch.
Do you have a favorite food?
It’s hard to narrow it down, and my tastes do change quite a bit, but the one food that remains a favorite throughout my life is shrimp. Growing up in the Pacific Northwest, I LOVE seafood, and I could eat shrimp all day, every day!
(Well, I do love lobster, but since I’m fairly practical, I have trained my tastebuds to favor the more wallet-friendly shrimp over the usually wallet-emptying lobster).
Shrimp: a #FastLunch staple ingredient
Working from home, I’ve learned to make a lot of fast lunches on the fly. If you follow me on Instagram, I will often post my #FastLunch creations in my InstaStories at least once a week.
Shrimp is a staple #FastLunch ingredient, as it’s so easy to add to so many different types of dishes – pastas, salads, rice bowls, soups, bento – and it cooks quickly. Shrimp is such a great way to take in some healthy protein mid-day, too, without the added fat that other meat proteins have.
Today’s recipe is an old favorite #FastLunch dish that I’ve been meaning to post for a while.
Shrimp Avocado Brown Rice Bowl
Here’s what I LOVE about this dish, and why it’s such a smart, healthy, energy-boosting lunch option:
- The brown rice base is naturally gluten-free. It has high magnesium content which is good for heart health, and brown rice has been reported to have anti-inflammatory properties, helps with digestion, energy, and helps lower cholesterol.
- Avocados are loaded with potassium and also heart-healthy monosaturated fatty acids (the good fat!).
- Tomatoes are vitamin and nutrient powerhouses, as they are packed with vitamin A, C, and vitamin K, as well as significant amounts of vitamin B6, folate, and thiamin.
- Finally, the almighty shrimp is low in fat, calories, and lower on the mercury scale compared to many other popular seafood items. A serving of shrimp has almost the same amount of protein as a serving of hamburger beef (without the fat!), and is packed with vitamins B6 and B12 as well as minerals such as magnesium, zinc, copper, and selenium.
Shrimp Avocado Brown Rice Bowl Recipe
- 2 cups brown rice
- 1 tbsp olive oil
- 1 cup shrimp medium or large, tails off, peeled
- 1 tsp lime juice
- salt & pepper
- 2 avocados peeled, pitted, chopped
- 3 Roma tomatoes seeded, chopped
- 1 tsp, divided lime juice
- 1 tsp fresh dill chopped
- salt & pepper
- Cook brown rice according to package instructions. While the rice is cooking, prepare the rest of the dish. In a medium or large skillet, heat olive oil over medium heat. Add shrimp, salt & pepper both sides evenly, and add 1 teaspoon of lime juice. Stir and sauté shrimp about 2 minutes on each side, cooking until the shrimp turns pink. Set aside on a plate.In two bowls, add the cooked brown rice. Top with equal amounts of cooked shrimp, chopped avocados, and chopped tomatoes; squeeze about a 1/2 teaspoon of fresh lime juice over each bowl. Sprinkle chopped dill evenly over each bowl. Season with salt & pepper to taste. Eat up!