Grilled Shrimp Bowls + Cilantro-Lime Rice

#FoodPrep #MealPrep #Win Super easy, VERY delicious and packed with nutrition! 

Being prepared is the golden rule for Clean Eating success! These bowls make it SIMPLE!

Makes 2 perfect servings

Ingredients:

• 1 cup cooked brown rice
  
• 2 cloves fresh garlic, minced
  
• 1/4 cup fresh lime juice
  
• 2 Tbsp chopped fresh cilantro leaves
  
• 1 pound medium shrimp, peeled and deveined
  
• 1 medium avocado, sliced
  
• 1 cup cherry tomatoes, sliced
  
• 2 Tbsp avocado oil, olive oil
  
• sea salt and ground black pepper, to taste
  
• 1 large corn on the cob

Instructions:

In a large bowl combine the shrimp with garlic, oil sea salt and pepper.

Preheat grill to medium high heat. Add shrimp and cook, for about 2 minutes on each side.

Meanwhile, brush avocado and corn with a tiny bit of oil.

Add it to the grill and cook flipping once, until charred, only 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste.

Once cooked, and slightly cooled, cut the corn from the cob.

Divide the cooked rice between 2 bowls. Add lime juice, salt, pepper and cilantro. Mix to combine.

Top each bowl equally with shrimp, avocado, corn and tomatoes.

Enjoy!

❤Rachel

Grilled Shrimp Bowls + Cilantro-Lime Rice Recipe

Category Dinner Food Prep Lunch

Ingredients

• 1 cup cooked brown rice
• 2 cloves fresh garlic, minced
• 1/4 cup fresh lime juice
• 2 Tbsp chopped fresh cilantro leaves
• 1 pound medium shrimp, peeled and deveined
• 1 medium avocado, sliced
• 1 cup cherry tomatoes, sliced
• 2 Tbsp avocado oil, olive oil
• sea salt and ground black pepper, to taste
• 1 large corn on the cob

Instructions

1. In a large bowl combine the shrimp with garlic, oil sea salt and pepper.
2. Preheat grill to medium high heat. Add shrimp and cook, for about 2 minutes on each side.
3. Meanwhile, brush avocado and corn with a tiny bit of oil.
4. Add it to the grill and cook flipping once, until charred, only 1-2 minutes for the avocado and about 10 minutes for the corn; season with sea salt and pepper, to taste.
5. Once cooked, and slightly cooled, cut the corn from the cob.
6. Divide the cooked rice between 2 bowls. Add lime juice, salt, pepper and cilantro. Mix to combine.
7. Top each bowl equally with shrimp, avocado, corn and tomatoes.

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