Ingredients
c
12 colossal Shrimp (may use smaller size)
s
seasoned with:
g
½ tbsp garlic powder
p
½ tbsp paprika
s
1 tsp salt
c
1 tsp chili powder (optional for extra kick)
a
avocado oil for cooking
F
For the Rice:
o
1 cup of raw Jasmine white rice
r
½ cup raw quinoa
w
1 cup water
s
salt to taste
d
drizzle of avocado oil
F
For the Low Cal Spicy Mayo:
a
2 tbsp avocado mayo
p
2 tbsp plain greek yogurt
s
½ tbsp sriracha sauce
r
red chilli flakes to taste
t
½ tsp thyme
g
½ tsp garlic powder
l
1 tsp low sodium soy sauce
o
pinch of cayenne pepper
F
For the Avocado Salad:
c
1 cubed avocado
m
minced cilantro
o
pinch of salt
l
½ lime juice
Directions
1
Season both sides of the shrimp well. Set aside
2
To make the rice I used a rice cooker. Add all the ingredients including the quinoa, give it a good mix and cook. It is that easy!
3
Using a medium skillet coated with avocado oil (on medium/high heat) sear both sides of the shrimp. This will be quick, about 1-2 minutes per side to avoid overcooked shrimp.
4
While that's cooking, in a bowl add avocado cubes, minced cilantro, pinch of salt and half lime juice. Toss it around lightly and set aside.
5
Add all ingredients for the low-cal spicy mayo into bowl and combine well.
