Ingredients:

  • 1 cup Basmati or Long Grain White Rice
  • 1 ¾ cups Water or Chicken Stock
  • 2 Tbsp Fresh Lime Juice
  • ¼ cup Fresh Coriander (Cilantro), chopped
  • ½ tsp Salt (for rice)
  • 1 lb Large Raw Shrimp (21/25 count), peeled and deveined, tail off
  • 2 Tbsp Neutral Oil (e.g., Rapeseed/Canola), divided
  • 1 large Onion, sliced into thin strips
  • 3 medium Bell Peppers (mixed colours), sliced into thin strips
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Chilli Powder (Mild/Medium)
  • ½ tsp Ground Cumin
  • ½ tsp Dried Oregano (Mexican if possible)
  • ¾ tsp Salt and ½ tsp Black Pepper (for seasoning)
  • 1 large Avocado, diced or sliced
  • ½ cup Greek Yogurt or Sour Cream
  • 1 cup Salsa (store-bought or fresh Pico de Gallo)
  • 4 Lime Wedges (for squeezing over the top)

Instructions:

  1. Prep the Base: Combine rice and water/stock in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until tender. Turn off heat but keep covered for 5 minutes.
  2. Chop the Veg: Slice the bell peppers and onion into thin, uniform strips.
  3. Season the Shrimp: Pat the shrimp very dry. In a mixing bowl, toss the shrimp with 1 tablespoon of oil, smoked paprika, garlic powder, cumin, oregano, salt, and pepper. Set aside to marinate for at least 15 minutes while the rice cooks.
  4. Heat the Skillet: Place the cast iron skillet over high heat. Add the remaining 1 tablespoon of oil. The pan must be smoking hot—this is crucial for the 'sizzle'.
  5. Sauté the Vegetables: Add the sliced peppers and onions to the hot pan. Stir-fry aggressively for 4–6 minutes. You want them tender-crisp (al dente) with some visible charred edges, but not soft or soggy. Remove the vegetables and set them aside.
  6. Sear the Shrimp: Return the skillet to high heat. Add the marinated shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for just 1–2 minutes per side until pink, opaque, and perfectly curled. Do not overcook!
  7. Combine and Finish: Return the cooked vegetables to the pan with the shrimp. Toss quickly for about 30 seconds just to reheat the vegetables.
  8. Finish the Rice: Uncover the cooked rice. Fluff with a fork, then gently stir in the fresh lime juice and chopped coriander. Season with a final pinch of salt if needed.
  9. Build the Bowls: Divide the cilantro-lime rice among four serving bowls.
  10. Load the Bowls: Spoon the sizzling shrimp and vegetable mixture over the rice base.
  11. Garnish: Top generously with diced avocado, a dollop of Greek yogurt (or sour cream), a spoonful of salsa, and a fresh lime wedge ready for squeezing.