CookDiaries

INGREDIENTS:

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

INSTRUCTIONS:

• 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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Image Source:*skinnytaste.com

Source:skinnytaste.com