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–+ servings
Benjamin

Easy Spicy Shrimp and Avocado Rice Bowl

This Spicy Shrimp Bowl with Peach-Avocado Salsa is a vibrant, flavor-packed meal that combines smoky, seasoned shrimp with a fresh, sweet, and creamy salsa. Served over a bed of fluffy jasmine rice, this dish brings the perfect balance of spice, citrus, and tropical sweetness. Quick to make and bursting with color, it’s the perfect weeknight meal or meal prep favorite!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Latin American
Ingredients Method Notes

Ingredients
  

For the Shrimp:
  • 1 pound large shrimp peeled and deveined
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon honey or maple syrup
For the Peach-Avocado Salsa:
  • 2 ripe peaches pitted and diced
  • 1 ripe avocado pitted and diced
  • ½ English cucumber thinly sliced
  • ¼ red onion thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • Juice and zest of 1 lime
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste
For Assembly:
  • 2 cups cooked jasmine rice
  • Lime wedges for serving
  • Additional chopped cilantro for garnish

Method
 

Marinate the Shrimp:
  1. In a medium bowl, combine the shrimp with smoked paprika, ground cumin, garlic powder, cayenne pepper, dried oregano, salt, black pepper, olive oil, and honey. Toss until the shrimp are evenly coated. Set aside to marinate while preparing the salsa.
Prepare the Peach-Avocado Salsa:
  1. In a separate bowl, gently mix the diced peaches, avocado, cucumber, red onion, and cilantro. In a small bowl, whisk together the lime juice, lime zest, olive oil, honey, salt, and black pepper. Pour this dressing over the salsa ingredients and toss gently to combine. Set aside.
Cook the Shrimp:
  1. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2–3 minutes on each side, or until the shrimp are pink, opaque, and cooked through. Remove from heat.
Assemble the Bowls:
  1. Divide the cooked jasmine rice among serving bowls. Top each with a portion of the cooked shrimp and a generous scoop of the peach-avocado salsa. Garnish with additional chopped cilantro and serve with lime wedges on the side.

Notes

  • For extra heat, increase cayenne or add jalapeños to the salsa.
  • Swap peaches for mango or pineapple for a tropical variation.
  • Use quinoa or cauliflower rice as a low-carb alternative.
  • Leftovers can be stored in the fridge for up to 2 days, but salsa is best fresh.

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