For the shrimp:

  • 1 tablespoon olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Freshly ground black pepper, to taste
  • 1 pound large peeled, deveined, tail-off shrimp

For the veggies:

  • 2 medium red bell peppers, sliced
  • 1 large red onion, sliced
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

For the rice:

  • 3 cups cooked brown rice
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon salt
  • Juice of ½ lime

For the salsa and topping:

  • 1 cup diced tomatoes
  • 1/3 cup chopped white onion
  • ¼ cup chopped cilantro
  • Pinch kosher salt
  • Freshly ground black pepper, to taste
  • 1 small, 4-ounce Hass avocado, thinly sliced


  • Preheat oven to 400 degrees F.

For shrimp:

  • In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
  • Add the shrimp and toss to evenly coat.
  • Set aside and allow to marinate while you make the veggies.

For veggies:

  • Combine all veggie ingredients in a large bowl.  Use your hands to toss and evenly coat veggies with oil and seasoning.
  • Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
  • Meanwhile, prepare the rice and salsa.  In a medium bowl, combine rice with cilantro, salt and lime juice.
  • In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
  • Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
  • Return to the oven and roast 8 minutes.
  • Place ¾ cup rice in each of 4 bowls.  Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.


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