1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon ground cumin

¼ teaspoon chili powder

¼ teaspoon cayenne pepper (optional)

Salt and black pepper, to taste

Juice of ½ lime

2 cups cooked white or brown rice (short-grain or jasmine preferred)

1 tablespoon rice vinegar

1 teaspoon sugar (optional)

½ teaspoon salt

1 ripe avocado, sliced

1 small cucumber, thinly sliced

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

Fresh cilantro, chopped (optional)

2 tablespoons sriracha or other hot sauce (adjust to taste)

1 tablespoon sesame oil

1 tablespoon lime juice

1 teaspoon soy sauce or tamari

1 teaspoon honey or maple syrup

Toasted sesame seeds (optional garnish)

Crushed peanuts or cashews (optional garnish)

Lime wedges (optional garnish)

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Cook the rice according to package instructions. Once done, fluff with a fork and stir in rice vinegar, sugar (if using), and salt. Set aside.
In a large skillet over medium-high heat, heat the olive oil. Sauté the garlic for 1 minute. Add shrimp and season with paprika, cumin, chili powder, cayenne (if using), salt, and pepper. Cook for 2–3 minutes per side until pink and opaque. Squeeze lime juice over the shrimp and remove from heat.
Slice the avocado, cucumber, onion, and cherry tomatoes. In a small bowl, whisk together sriracha, sesame oil, lime juice, soy sauce, and honey/maple syrup to make the dressing.
Divide the rice into 4 bowls. Top with shrimp, avocado, cucumber, onion, and tomatoes. Drizzle with dressing.
Garnish with chopped cilantro, sesame seeds, crushed nuts, and lime wedges if desired. Serve immediately.