Ingredients:

  • 1.5 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 2 cups cooked brown rice or quinoa
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 pinch salt
  • 2 cups shredded red cabbage
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup plain Greek yogurt
  • 1 tbsp Sriracha
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 1 tsp honey

Instructions:

  1. Toss the cooked grains with chopped cilantro, lime juice, and a pinch of salt, then distribute evenly across four meal prep containers.
  2. Pat the shrimp completely dry with paper towels and toss with olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and fresh lime juice.
  3. Heat a large non-stick skillet over medium-high heat; sear shrimp for 2–3 minutes per side until opaque and curled into a 'C' shape, then remove from heat.
  4. Divide the shredded cabbage, corn, cherry tomatoes, red onion, and diced avocado evenly among the bowls.
  5. Place the seared shrimp on top of the vegetables.
  6. Whisk together Greek yogurt, Sriracha, lime juice, minced garlic, and honey; portion into separate 2oz containers.