1/2
2/2
91%
13
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories228.5 kcal (11%)
Total Fat9.6 g (14%)
Carbs30.3 g (12%)
Sugars5.5 g (6%)
Protein7.6 g (15%)
Sodium601.6 mg (30%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Shrimp
15mlolive oil
1juice of lime
1 teaspoonchili powder
1 teaspooncumin
1 teaspoonoregano
½ teaspoonsmoked paprika
½ teaspoonkosher salt
½ teaspoongarlic powder
½ teaspoononion powder
freshly ground black pepper
to taste
340gshrimp frozen
medium
Veggies
2red bell peppers
medium, sliced
1red onion
large, sliced
15mlolive oil
½ teaspoonkosher salt
freshly ground black pepper
to taste
Salsa
0.5 x 340gcherry tomatoes
1white onion
chopped
¼ cupcilantro
chopped
kosher salt
freshly ground black pepper
to taste
0.5 x 340gavocado frozen
Rice
Instructions
Step 1
Preheat oven to 400 degrees F.
Shrimp
Step 2
In a large bowl, whisk together the shrimp ingredients from olive oil through pepper.
Step 3
Add the shrimp and toss to evenly coat.
Step 4
Set aside and allow to marinate while you make the veggies.
Veggies
Step 5
Combine all veggie ingredients in a large bowl. Use your hands to toss and evenly coat veggies with oil and seasoning.
Step 6
Transfer to a sheet pan and roast 20 minutes, tossing halfway through.
Step 7
Meanwhile, prepare the rice and salsa. In a medium bowl, combine rice with cilantro, salt and lime juice.
Step 8
In small bowl, make the salsa by combining the tomatoes, onion, cilantro, salt and pepper.
Step 9
Remove veggies from oven and place marinated shrimp (leaving excess marinade in the bowl) evenly among the veggies.
Step 10
Return to the oven and roast 8 minutes.
Step 11
Place ¾ cup rice in each of 4 bowls. Evenly divide the shrimp, veggies, salsa and sliced avocado among each bowl and serve.
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Notes
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