Ingredients
Build the Plate
24 oz shrimp, peeled patted dry
31/40 count works well
2 can black beans, canned, drained
1.5 cup brown rice, dry
3 tbsp olive oil, extra virgin divided
5 clove garlic minced
1 unit onion, yellow finely diced
1 unit bell pepper diced
any color
1.5 tsp cumin, ground
1 tsp paprika
0.75 tsp salt, table divided
0.5 tsp black pepper, ground divided
1 unit lemon juiced and zested
2 unit avocado sliced
2 unit tomato diced
2 cup spinach, fresh loosely packed
Method
Simple Prep
- 1
Cook the brown rice according to package directions. While it cooks, prep all remaining ingredients.
- 2
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, for 5 minutes until softened.
- 3
Add half the minced garlic, 1 teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper to the onion mixture. Stir for 30 seconds until fragrant.
- 4
Add the drained black beans and ¼ cup of water to the saucepan. Stir to combine, reduce heat to low, and let the beans simmer gently for 8–10 minutes, stirring occasionally, until they thicken slightly. Keep warm.
- 5
Pat the shrimp thoroughly dry with paper towels — this is the key to a good sear. Season with the remaining ½ teaspoon cumin, ½ teaspoon paprika, ¼ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat evenly.
- 6
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer — do not crowd the pan. Cook undisturbed for 90 seconds, then flip each shrimp. Add the remaining garlic and cook for another 60–90 seconds until the shrimp are pink, opaque, and lightly curled. Remove from heat immediately to avoid overcooking. Breathe steadily — keep your exhale slow to stay relaxed while you work quickly.
- 7
Remove the pan from the heat and squeeze the lemon juice over the shrimp. Add the lemon zest and toss gently.
- 8
To build each bowl: add a base of brown rice, top with a handful of fresh spinach (the residual heat will gently wilt it), spoon the black beans alongside, then arrange the shrimp on top. Finish with diced tomato and sliced avocado.