By Codi Ferguson
Start by cooking the brown rice. In a medium saucepan, bring 2 cups of water to a boil, add 1 cup of brown rice, and a pinch of salt. Cover, reduce heat to low, and let it simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, prepare the vegetables. Cut the bell peppers into thin strips and slice the onion thinly.
In a large pan over medium-high heat, add 1 tablespoon of olive oil. Add the sliced bell peppers and onion to the pan, season with a pinch of salt and black pepper. Sauté for about 5-7 minutes until the vegetables are soft and slightly charred.
Remove the vegetables from the pan and set aside. In the same pan, add another tablespoon of olive oil and then add the shrimp. Sprinkle the fajita seasoning or chili powder and cumin over the shrimp, and sauté for 3-4 minutes on each side until they are pink and opaque.
While the shrimp cooks, dice the avocado and prepare the lime by cutting it into wedges.
To serve, divide the cooked brown rice among bowls. Top each serving with sautéed vegetables, shrimp, diced avocado, and squeeze fresh lime juice over everything. Optionally, garnish with fresh cilantro.
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By Codi Ferguson
This Mexican Seafood Bowls Gluten-Free recipe is ready in 40 minutes and features Raw shrimp (peeled & deveined), Bell peppers, Yellow onion and other delicious ingredients. Contains 450 calories total.
Start by cooking the brown rice. In a medium saucepan, bring 2 cups of water to a boil, add 1 cup of brown rice, and a pinch of salt. Cover, reduce heat to low, and let it simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
While the rice is cooking, prepare the vegetables. Cut the bell peppers into thin strips and slice the onion thinly.
In a large pan over medium-high heat, add 1 tablespoon of olive oil. Add the sliced bell peppers and onion to the pan, season with a pinch of salt and black pepper. Sauté for about 5-7 minutes until the vegetables are soft and slightly charred.
Remove the vegetables from the pan and set aside. In the same pan, add another tablespoon of olive oil and then add the shrimp. Sprinkle the fajita seasoning or chili powder and cumin over the shrimp, and sauté for 3-4 minutes on each side until they are pink and opaque.
While the shrimp cooks, dice the avocado and prepare the lime by cutting it into wedges.
To serve, divide the cooked brown rice among bowls. Top each serving with sautéed vegetables, shrimp, diced avocado, and squeeze fresh lime juice over everything. Optionally, garnish with fresh cilantro.
Calories per Serving: 450
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