Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 cups cooked brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 2 cups shredded red cabbage
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 1/4 tsp garlic powder
  • 1 pinch salt
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 tbsp red onion, finely diced

Instructions:

  1. Pat the shrimp completely dry with paper towels. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  2. Heat a large non-stick skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until opaque and charred.
  3. Divide the cooked brown rice evenly among four meal prep containers to create the base.
  4. Arrange black beans, corn, and shredded cabbage in distinct sections on top of the rice.
  5. Place the seared shrimp in the center of each bowl. Top with diced avocado, red onion, and chopped cilantro.
  6. In a small bowl, whisk together Greek yogurt, lime juice, sriracha, garlic powder, and salt until smooth. Store in separate small containers to drizzle before serving.