Lime Prawn & Avocado Bowl

• Jasmine Rice(250 g)
• Shrimp(600 g)
• Avocado(2)
• Cherry Tomatoes(250 g)
• Cucumber(1)
• Red Onion(1)
• Fresh cilantro(20 g)
• Lime(2)
• Olive oil(2 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, halve the {Cherry Tomatoes}, dice the {Cucumber}, finely slice half the {Red Onion}, chop the {Fresh cilantro}, and cut the {Avocado} into chunks. Zest and juice 1 of the {Lime}, then cut the other into wedges.

   ~10 min

3. 3

   In a bowl, toss the {Prawns} with {Olive oil}, {Cumin}, {Paprika}, {Chili flakes}, half the {Salt}, half the {Black pepper}, the lime zest, and 1 tbsp lime juice.

   ~2 min

4. 4

   Mix the {Cherry Tomatoes}, {Cucumber}, sliced {Red Onion}, half the {Fresh cilantro}, 1 tbsp lime juice, the remaining {Salt}, and the remaining {Black pepper} to make a fresh salsa.

   ~3 min

5. 5

   Heat a large frying pan over medium-high heat. Cook the seasoned {Prawns} for 3–4 minutes, tossing once or twice, until pink, lightly golden in spots, and just cooked through.

   ~4 min

6. 6

   Fluff the rice, then divide the {Jasmine Rice} between bowls. Top with the cooked {Prawns}, salsa, and {Avocado}. Finish with the remaining {Fresh cilantro} and serve with {Lime} wedges for squeezing over.

   ~4 min