Paloma Shrimp Power Bowl

Serves 4

1 lb raw shrimp, peeled and deveined
2 cups cooked brown rice
15-ounce can black beans, rinsed and drained
1 avocado, sliced
4 cups purple cabbage, shredded
1 pint grape tomatoes, halved
2 tablespoons red onion, minced
¼ cup cilantro, chopped
2 limes, cut into wedges
Salt and pepper to taste

Grapefruit Paloma Vinaigrette:

¾ cup Uncle Matt’s grapefruit juice
2 limes, juiced
2 tablespoons olive oil
1 tablespoon raw honey
1 garlic clove, grated 
1 teaspoon smoked paprika
1 teaspoon chili powder
½ teaspoon salt
Cracked black pepper

Instructions:

In a small bowl, whisk together the vinaigrette ingredients.

Add the cabbage to a bowl. Pour ¼ cup of vinaigrette over the cabbage and toss to combine. Set aside until ready to serve.

Heat a large saute pan over medium high heat. Add the shrimp along with a couple of tablespoons of vinaigrette to the pan. Sear for 3-5 minutes until the shrimp are bright pink and cooked through. Remove the shrimp from the pan. Wipe the pan clean.

To the same pan, add the rest of the vinaigrette, grape tomatoes and red onion. Simmer the tomatoes in the liquid until slightly soft, just a few minutes. Remove the tomatoes from the pan and pour the vinaigrette in a jar for serving.

To assemble the power bowls, add a scoop of brown rice and beans to the bottom of a bowl. Top with the marinated cabbage, tomatoes and cooked shrimp. Drizzle with leftover vinaigrette for added flavor. Garnish with avocado slices, cilantro and a lime wedge.

Source: FitLiving Eats