Ingredients

The following ingredients have 4 Servings
  • 3 cups Mexican Rice (click link for recipe)
  • 2 garlic cloves (crushed)
  • 1 tbsp brown sugar
  • 3 tbsp soy sauce (tamari for gluten free)
  • 1 tsp chili powder
  • 1 tbsp fresh lime juice (juice of app. ½ lime)
  • ½ tsp red pepper flakes
  • 2 tsp olive oil
  • 15-20 large shrimp (peeled & deveined)
  • 1 cup shredded lettuce
  • ½ cup chopped tomatoes
  • ¼ cup Queso Fresco (crumbled)
  • 1 avocado
  • 1 lime (juiced)
  • 1 tbsp cilantro (chopped)

Instruction

  • Begin by preparing the Mexican Rice.
  • While the rice is cooking, prepare the shrimp by combining the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil in a medium bowl.
  • Add the shrimp, and place in the refrigerator for 10-15 minutes to marinate.
  • Remove the shrimp from the refrigerator, grill, or cook in a cast iron skillet on the stove, for 3 minutes per side.
  • When the rice is cooked, place in a large bowl, or divide between four small bowls, top with the shrimp, lettuce, tomatoes and queso fresco.
  • Combine all of the ingredients for the avocado cream sauce and drizzle on top.