Shrimp, Avocado, and Egg Power Bowl

Servings

1–2 servings

Prep Time

15 minutes

Cook Time

20 minutes

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Ingredients

Shrimp

• 200 g shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1/2 teaspoon paprika

• 1/4 teaspoon garlic powder

• Salt and black pepper, to taste

Potatoes

• 250 g baby potatoes, halved

• 1 tablespoon olive oil

• Salt and black pepper, to taste

Vegetables & Toppings

• 1 cup broccoli florets

• 1 ripe avocado, sliced

• 1 large egg

• Fresh parsley or cilantro, chopped (optional)

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Instructions

Step 1: Cook the Potatoes

Bring a pot of salted water to a boil. Add the baby potatoes and cook for 8–10 minutes until just tender. Drain well.

Heat olive oil in a pan over medium heat. Add the potatoes, season with salt and pepper, and pan-fry for 5–7 minutes until golden brown on the outside. Remove and set aside.

Step 2: Cook the Broccoli

In the same pan or a separate pot, lightly steam or sauté the broccoli for 3–4 minutes until tender but still bright green. Season lightly with salt.

Step 3: Cook the Shrimp

Season the shrimp with paprika, garlic powder, salt, and black pepper.

Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove from heat.

Step 4: Fry the Egg

Heat a small non-stick pan over medium heat. Fry the egg until the white is set and the yolk remains slightly runny, or cook to your preferred doneness. Season lightly with salt and pepper.

Step 5: Assemble the Bowl

Arrange the roasted potatoes, broccoli, shrimp, and avocado slices in a bowl. Place the fried egg in the center. Sprinkle with fresh herbs and cracked black pepper if desired.

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Serving Suggestions

• Enjoy warm as a complete, balanced meal

• Add lemon juice or chili flakes for extra flavor

• Can be served with yogurt or garlic sauce on the side