Ingredients

The following ingredients have 4 Servings
  • 1 lb. raw tail-on peeled shrimp, thawed ((454 grams medium shrimp))
  • 1 cup brown rice, dry
  • 2 tablespoons avocado oil
  • 4 medium bell peppers ((one of each color: red, orange, yellow, green))
  • 1 large onion
  • 1 medium jalapeno
  • 2 teaspoons chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 medium avocado
  • 1 medium lime, juiced
  • 4 tablespoons sour cream

Instruction

  • Cook the brown rice according to the directions on the package. While the rice cooks, prepare the rest of the meal. 
  • Slice the bell peppers and onion. Chop the jalapeno (discard the seeds if you don’t like spicy heat). 
  • Chop the avocado and sprinkle it with lime juice to prevent browning. 
  • Mix the chili powder, garlic powder, onion powder, cumin, paprika, and black pepper together. 
  • Heat the oil in a skillet or pan. Add the shrimp and spice mixture. 
  • Cook over medium heat until the shrimp are cooked through, stirring often. This will take 5-10 minutes. Remove the shrimp from the pan. 
  • Add the bell peppers, onion, and jalapeno to the pan you cooked the shrimp in. Add ¼ cup water to the pan (if it is dry) to help steam the veggies and to pick up some of the seasonings. Stir often until cooked (takes about 10 minutes). 
  • When the peppers and onions have finished cooking, stir the shrimp in to fully distribute the seasonings. 
  • Distribute the rice and the shrimp mixture evenly between four food containers. Keep the avocado and sour cream separate until serving time. 
  • Put the lids on the containers and refrigerate. Meal prep complete!