Looking for a quick, healthy, and delicious meal that packs a flavorful punch and also good for your health and wellness? Caitlin Prettyman, the culinary genius behind Kalefornia Kravings, is here to save your dinner plans. With a huge social media following and a knack for creating mouth-watering dishes, Caitlin’s recipes are a hit among food lovers everywhere specially for better health and wellness. Today, she brings us her vibrant Chili-Lime Shrimp Bowls with Avocado-Cucumber Salad from her new cookbook. This protein-packed delight can be whipped up in less than 30 minutes, making it perfect for busy weeknights. Get ready to dive into a bowl of zesty shrimp goodness paired with a refreshing, creamy salad that’ll leave you craving more.
Caitlin has just released her new cookbook, Fast & Fresh Cal-Mex Cooking: West Coast-Inspired Dinners in 30 Minutes or Less, packed with even more delectable recipes that you can prepare in a flash, it’s a must-have for any kitchen.
Chili-Lime Shrimp Bowls with Avocado-Cucumber Salad
Yield: 4 servings
Total Time: 25 minutes
Ingredients for the avocado-cucumber salad:
1 large avocado, sliced
1 large Persian cucumber
3 green onions, sliced
2 tbsp cilantro, chopped (leaves & stems)
2 tbsp lime juice
1 tbsp olive oil
¼ tsp salt
Cracked black pepper, to taste
Ingredients for the shrimp bowls:
2 tsp chili powder
1 tsp cumin
1 tsp salt
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp black pepper
⅛ tsp cayenne
1 lb raw shrimp, peeled & deveined
2 tbsp olive oil, divided
Cooked white rice, for serving
Lime wedges, for serving
Tortilla chips, for serving (optional)
Directions:
To make the avocado-cucumber salad, mix the sliced avocado, cucumber, green onions and cilantro together in a bowl. Whisk the lime juice, olive oil and salt together and pour it over the salad. Toss until the salad is fully coated then season with black pepper to taste. Cover and refrigerate while you prepare the shrimp.
In a small bowl, mix the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper and cayenne together then set it aside.
Pat the shrimp with a paper towel and add them to a large bowl. Add 1 tablespoon of olive oil and the spice mixture and toss until the shrimp are fully coated. Heat the remaining 1 tablespoon of olive oil in a sauté pan over medium heat. Once it’s hot, add the shrimp and cook for 2 to 3 minutes per side, or until they turn pink and are cooked through.
To serve the bowls, add a small amount of warmed white rice to the bottom of each bowl and top it with the chili shrimp and avocado-cucumber salad. Serve immediately with fresh lime wedges and tortilla chips (if desired) on the side.
