These spicy shrimp bowls can be made in less than 20 minutes! The perfect quick and healthy meal for a busy weeknight!
Hope you all had an amazing weekend!
It’s Monday once again….
I’m not gonna lie.
Sometimes I find that it’s super hard to get back in the groove on Mondays.
I feel like I go from a fun, relaxing, somewhat carefree weekend…. to the sudden mad rush on Mondays.
Get up, go to the gym, book it to work, work, come home, work on blog, make dinner, talk to boyfriend, go to bed.
And then start the whole routine ALL OVER AGAIN….
Speaking of the gym….
At my gym, there are a lot of retired seniors who love to spend their mornings doing long bouts of cardio, making their morning rounds to socialize and just taking their time getting their workouts in.
I’ll be honest. Sometimes I get a little envious that their workouts are so relaxed.
They all seem so chill.
Meanwhile, my heart is racing SO fast because I’m just trying to do my thing and get in and get out of that place as quickly as possible so that I can get to work and carry on with my day.
Even while I’m doing my cardio, I’m making a to-do list for the week.
Definitely not a laid back workout.
I tend to see the same familiar faces day in and day out at the gym since my workout schedule is pretty consistent.
There’s this one older gentleman in particular who sees me do this mad rush every day. I swear he thinks I’m some crazy lunatic because I’m practically running from one strength training exercise to the next.
That’s what I like to call supersetting.
He approached me this morning when I was quickly doing a cool down session on the bike after the weights.
He said “you need to learn how to slow down.”
That’s not the first time he’s said something along those lines.
I smiled and thought to myself…
‘Thanks for the reminder bud’…….
Then I quickly rushed off to work.
Soooo much for slowing down.
On those days where I just can’t seem to slow down, I’m always looking for a meal that can be prepared in a pinch.
That’s why I love the dish I’m featuring today.
Spicy Shrimp, Feta & Avocado Bowls.
Sounds intense, right?
It’s really quite simple.
What I like to do is cook up the brown rice in advance, so the only thing I have to worry about is cooking up the shrimp.
Which takes a grand total of like, what…?
Maybe 10 minutes tops?
And then I pretty much just garnish with the avocado, parsley and feta.
And SO packed full of flavour.
This meal is super balanced as it provides protein from the shrimp and feta, complex carbohydrates from the brown rice and healthy fats from the avocado.
JUST what I need for those busy Mondays!
Plus, it makes great lunch or dinner leftovers for those busy Tuesdays ;)
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1/4-1/2 tsp. crushed red pepper flakes (depending on how spicy you like it)
- 1 lb medium shrimp, peeled and deveined, tails in tact
- Juice of ½ a lemon
- 1 tbsp. honey
- Salt and pepper, to taste
- ¼ cup parsley, chopped
- 1 cup brown rice, uncooked
- 2 cups no salt-added chicken broth
- 1 avocado, diced
- ¼ cup crumbled light feta cheese
- Additional parsley for garnish
- Cook brown rice in chicken broth according to package directions.
- Heat a large skillet over medium high heat. Add extra-virgin olive oil, garlic, lemon juice, red pepper flakes, honey and shrimp. Season with salt and pepper if desired. Cook shrimp for approximately 3 minutes or until just pink. Add parsley and cook for an additional minute.
- Split the brown rice between four bowls or plates. Top with equal amounts of shrimp and sauce. Over the shrimp and rice mixture, evenly distribute feta and diced avocado. Garnish with more parsley. Enjoy!
Nutrients per serving (not including the brown rice):
Servings: 4 • Calories: 287 • Fat: 18g • Carbohydrates: 9 g • Fibre: 4 g • Protein: 25 g • Sugar: 5 g • Sodium: 423 mg • Cholesterol: 188 mg