In search of a fast, wholesome, and scrumptious meal that packs a flavorful punch and in addition good on your well being and wellness? Caitlin Prettyman, the culinary genius behind Kalefornia Kravings, is right here to save lots of your dinner plans. With an enormous social media following and a knack for creating mouth-watering dishes, Caitlin’s recipes are a success amongst meals lovers all over the place specifically for higher well being and wellness. In the present day, she brings us her vibrant Chili-Lime Shrimp Bowls with Avocado-Cucumber Salad from her new cookbook. This protein-packed delight might be whipped up in lower than half-hour, making it excellent for busy weeknights. Get able to dive right into a bowl of zesty shrimp goodness paired with a refreshing, creamy salad that’ll go away you craving extra.
Caitlin has simply launched her new cookbook, Quick & Recent Cal-Mex Cooking: West Coast-Impressed Dinners in 30 Minutes or Much less, filled with much more delectable recipes that you may put together in a flash, it’s a must have for any kitchen.
Chili-Lime Shrimp Bowls with Avocado-Cucumber Salad
Yield: 4 servingsTotal Time: 25 minutes
Substances for the avocado-cucumber salad:1 giant avocado, sliced1 giant Persian cucumber3 inexperienced onions, sliced2 tbsp cilantro, chopped (leaves & stems)2 tbsp lime juice1 tbsp olive oil¼ tsp saltCracked black pepper, to tasteIngredients for the shrimp bowls:2 tsp chili powder1 tsp cumin1 tsp salt½ tsp smoked paprika½ tsp garlic powder¼ tsp black pepper⅛ tsp cayenne1 lb uncooked shrimp, peeled & deveined2 tbsp olive oil, dividedCooked white rice, for servingLime wedges, for servingTortilla chips, for serving (non-compulsory)
Instructions:To make the avocado-cucumber salad, combine the sliced avocado, cucumber, inexperienced onions and cilantro collectively in a bowl. Whisk the lime juice, olive oil and salt collectively and pour it over the salad. Toss till the salad is absolutely coated then season with black pepper to style. Cowl and refrigerate whilst you put together the shrimp.
In a small bowl, combine the chili powder, cumin, salt, smoked paprika, garlic powder, black pepper and cayenne collectively then set it apart.
Pat the shrimp with a paper towel and add them to a big bowl. Add 1 tablespoon of olive oil and the spice combination and toss till the shrimp are absolutely coated. Warmth the remaining 1 tablespoon of olive oil in a sauté pan over medium warmth. As soon as it’s sizzling, add the shrimp and cook dinner for two to three minutes per facet, or till they flip pink and are cooked by means of.To serve the bowls, add a small quantity of warmed white rice to the underside of every bowl and high it with the chili shrimp and avocado-cucumber salad. Serve instantly with contemporary lime wedges and tortilla chips (if desired) on the facet.
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