Ingredients
1tbspolive oil
1lime juice
1tspchili powder
1tspcumin
1tsporegano
½tspsmoked paprika
½tspkosher salt
½tspgarlic powder
½tsponion powder
freshly ground black pepper,to taste
1lblarge shrimp,peeled, deveined, tail-off
2medium red bell peppers,sliced
1large red onion,sliced
1tbspolive oil
½tspkosher salt
freshly ground black pepper,to taste
3cupsbrown rice,cooked
2tbspcilantro,chopped
¼tspsalt
½lime juice
1cuptomatoes,diced
⅓cupwhite onion,chopped
¼cupcilantro,chopped
pinchkosher salt
freshly ground black pepper,to taste
4ozhass avocado,(1 small) thinly sliced
Preparation
Preheat oven to 400 degrees F.
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 making the veggies.
Combine all veggie ingredients in a large bowl. Use hands to toss and evenly coat veggies with oil and seasoning.
Transfer to a sheet pan and roast for 20 minutes, tossing halfway through.
Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt, and lime juice.
In a 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 for 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.
