Step 1

In a bowl, add the shrimp, about 2 tbsp of olive oil, and spices: chili powder, garlic powder, paprika, cayenne, salt and pepper). Mix together until it’s evenly coated and let marinate in the fridge for at least 30 minutes!

Step 2

In a medium size pot, add 1 cup of jasmine to 1 and ⅓ cup of water. Let these come to a boi. Once they are boiling, turn the heat down to simmer and cover the pot. Let sit for 10 minutes or so. Lastly, take off the heat and let sit with the lid on for another 10 minutes or until the water has fully dissolved.

Step 3

While the rice is cooking, slice up the veggies! I sliced my zucchini into halves and my broccoli into small florets.

Step 4

In a large pan, add a big dash of olive oil. To the pan, add the zuchinni and a pinch of salt and pepper.

Step 5

Cook the zucchini for 2-3 minutes and then add in your broccoli. Cook for an additional 3-4 minutes or until the veggies are done to your preference

Step 6

Remove the veggies from the pan and put them on a plate. To the pan, add more olive oil and immediately add in your shrimp! Cook for 1-2 minutes on each side or until they turn pink/opaque. They cook SO quickly so be aware!

Step 7

The jasmine rice should also be done at this point. Add 2 tbsp of salted butter, garlic powder and a pinch of salt. Taste and adjust seasoning if needed.

Step 8

Now it’s time to load up the bowls! As the base, use a good portion of the rice. Top with the delicious veggies and spicy shrimp.

Step 9

As garnishes, add a squeeze of fresh lime, extra red pepper flakes and cilantro. Eat while warm.