FAST BBQ Shrimp + Limey Avocado Salsa Meal Prep Bowls

BBQ Shrimp + Limey Avocado Salsa Meal Prep Bowls

  It is the day for Meal Prep! But…it’s also Summertime and you’ve got memories to go make!

This combo is so darn tasty and SATISFYING…plus, it comes together super FAST! So, make it for lunch or dinner today.

Double the recipe, and store the extra servings in meal prep containers, so your next few days are simpler! Makes 4 servings
Ingredients:

• 2 pounds large shrimp, deveined and peeled
  
• 2 cups cherry tomatoes, cut into quarters
  
• 1 large avocado, pitted and chopped
  
• 4 green onions, chopped
  
• 2 fresh limes, juiced
  
• 1 handful fresh cilantro leaves, chopped
  
• 1 Tbsp avocado oil, or extra virgin olive oil
  
• sea salt and freshly ground black pepper
  
• lime wedges, to garnish

For serving:

• 2 cups cooked brown rice

For the BBQ spice mix:

• 1 Tbsp. smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne powder
• 1/2 tsp garlic powder
• 1/4 tsp sea salt, or to taste

Instructions:

1. In a large glass mixing bowl place shrimp and BBQ seasoning ingredients and gently stir well to combine. Set aside for just a few minutes.
2. In another bowl, add chopped tomatoes, avocado, onions, cilantro, lime juice, sea salt, and pepper. Very gently toss to combine. Set aside.
3. Heat oil in a large skillet over medium-high heat.
4. Add shrimp and cook for 1-2 minutes on each side or until they’ve turned pink and form a nice lightly charring in spots as pictured.
5. Add 1/2 cup cooked brown rice to each bowl or meal prep container.
6. Then divide the cooked shrimp and avocado salsa equally, and nicely among the 4 bowls, or meal prep containers as shown.
7. Serve immediately, or refrigerate for up to 3 days. Enjoy!

Rachel

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BBQ Shrimp + Limey Avocado Salsa Meal Prep Bowls

Ingredients

• 2 pounds large shrimp, deveined and peeled
• 2 cups cherry tomatoes, cut into quarters
• 1 large avocado, pitted and chopped
• 4 green onions, chopped
• 2 fresh limes, juiced
• 1 handful fresh cilantro leaves, chopped
• 1 Tbsp avocado oil, or extra virgin olive oil
• sea salt and freshly ground black pepper
• lime wedges, to garnish

• For serving:
• 2 cups cooked brown rice

• for the BBQ spice mix:
• 1 Tbsp. smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne powder
• 1/2 tsp garlic powder
• 1/4 tsp sea salt, or to taste

Instructions

1. In a large glass mixing bowl place shrimp and BBQ seasoning ingredients and gently stir well to combine. Set aside for just a few minutes.
2. In another bowl, add chopped tomatoes, avocado, onions, cilantro, lime juice, sea salt, and pepper. Very gently toss to combine. Set aside.
3. Heat oil in a large skillet over medium-high heat.
4. Add shrimp and cook for 1-2 minutes on each side or until they've turned pink and form a nice lightly charring in spots as pictured.
5. Add 1/2 cup cooked brown rice to each bowl or meal prep container.
6. Then divide the cooked shrimp and avocado salsa equally, and nicely among the 4 bowls, or meal prep containers as shown.
7. Serve immediately, or refrigerate for up to 3 days. Enjoy!

4.21

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