Ingredients:

  • 680g Large Shrimp, peeled and deveined
  • 15ml Smoked Paprika
  • 5ml Garlic Powder
  • 5ml Onion Powder
  • 5ml Dried Thyme
  • 2.5ml Cayenne Pepper
  • 2.5ml Sea Salt
  • 2.5ml Black Pepper
  • 30ml Avocado Oil
  • 710ml Cooked Brown Rice
  • 475ml Shredded Red Cabbage
  • 1 Large Avocado, sliced
  • 240ml Fresh Mango Salsa
  • 15ml Fresh Cilantro
  • 1 Lime, cut into wedges

Instructions:

  1. Pat your 680g of shrimp completely dry with paper towels. In a large bowl, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne, sea salt, and black pepper. Toss the shrimp in this mixture until every single one is coated in a thick layer of spices.
  2. Divide your 710ml of cooked brown rice among four bowls. Top each with a handful of the shredded red cabbage and a few slices of avocado. Having this ready ensures you can eat the shrimp the second they leave the pan.
  3. Heat 30ml of avocado oil in your skillet over medium high heat. Wait until the oil is shimmering and just starting to faintly smoke. Add the shrimp in a single layer, making sure they aren't touching.
  4. Cook the shrimp for 2 to 3 minutes on the first side until a dark, fragrant crust forms. Flip them over and cook for another 1 to 2 minutes. You'll know they are done when they curl into a loose C shape and feel firm to the touch.
  5. Remove the shrimp from the heat immediately. Place a generous portion of shrimp over the rice in each bowl. Add a scoop of mango salsa to the side.
  6. Sprinkle the fresh cilantro over the top. Squeeze a fresh lime wedge over everything right before serving. The heat from the shrimp will slightly wilt the cabbage and warm the salsa, bringing all the temperatures together.