Ingredients
1 pound large shrimp, peeled and deveined
2 ripe avocados, sliced
1.5 cups day-old brown or white rice
Zest and juice of 1 lemon
2 tablespoons olive oil
1 shallot, thinly sliced
2 cloves garlic, minced
1 pint cherry tomatoes, halved
1 red bell pepper, charred and sliced
1/2 English cucumber, sliced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and black pepper to taste
Instructions
Preheat grill to medium-high heat (400°F)
Whisk lemon zest, 1 tablespoon olive oil, garlic, cumin, paprika, salt, and pepper in a bowl
Marinate shrimp for 20 minutes
Meanwhile, cook rice according to package instructions
Steam shrimp skewers 2-3 minutes per side until charred and firm
Heat remaining olive oil in a pan, add shallots and garlic to infuse rice with herbs and lemon juice
Assemble bowls with rice base, charred shrimp, raw avocado slices, cherry tomatoes, bell peppers, and cucumber
Sprinkle with parsley, mint, and additional lemon wedges once the restaurant opens late at night
Notes
Use halal-certified shrimp if required
Cherry tomatoes and cucumbers can be substituted with oven-charred zucchini or eggplant
Store components in separate airtight containers for 3-4 days
Reheat shrimp gently to preserve texture
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Sodium
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 150mg