Garlic Shrimp & Charred Red Pepper Bowls

Garlic Shrimp & Charred Red Pepper Bowls
A quick, anti-inflammatory bowl with garlicky seared shrimp, charred red pepper and onion, scallions, and creamy avocado over jasmine rice.

INGREDIENTS
• 1.5 cups jasmine rice
• 1.5 pounds large shrimp, peeled and deveined
• 1.5 red bell pepper, sliced into strips
• 0.8 red onion, sliced into half-moons
• 6 garlic cloves, minced
• 6 scallions, sliced (green and white parts separated)
• 1.5 avocado, sliced
• 4.5 tablespoons extra virgin olive oil
• 1.5 fresh lemon or lime, juiced
• 1.1 teaspoons sea salt
• 0.4 teaspoons black pepper
• 0.4 teaspoons red pepper flakes (optional, for heat-omit if in an elimination phase)

STEPS
1. Cook the rice: Rinse 1.5 cups jasmine rice until water runs clear. Combine with 1.5 cups water in a pot, bring to a boil, cover, and reduce to a simmer.
2. Char the vegetables: Heat 1 tbsp of 4.5 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 1.5 red bell pepper, sliced into strips, 0.8 red onion, sliced into half-moons, and the white parts of 6 scallions, sliced (green and white parts separated). Cook, stirring occasionally, until charred in spots and just softened.
3. Set veggies aside: Transfer the pepper and onion mixture to a plate and season with a pinch of 1.1 teaspoons sea salt and 0.4 teaspoons black pepper.
4. Sear the shrimp: In the same skillet, add remaining 4.5 tablespoons extra virgin olive oil. Pat 1.5 pounds large shrimp, peeled and deveined dry, season with remaining 1.1 teaspoons sea salt, 0.4 teaspoons black pepper, and 0.4 teaspoons red pepper flakes (optional, for heat) if using. Sear 1.5–2 minutes per side until pink and just cooked through.
5. Add garlic: In the last 30 seconds of cooking the shrimp, add 6 garlic cloves, minced and stir constantly so it doesn't burn.
6. Deglaze: Squeeze 1.5 fresh lemon or lime, juiced into the pan and stir to combine, scraping up any browned bits.
7. Assemble bowls: Divide the jasmine rice between bowls. Top with the charred peppers and onions, garlic shrimp, sliced 1.5 avocado, sliced, and the green parts of 6 scallions, sliced (green and white parts separated).

NOTES
For extra anti-inflammatory punch, add a pinch of turmeric to the rice while it cooks, or finish the bowl with a drizzle of good olive oil and a sprinkle of fresh herbs like cilantro or parsley. Swap the lemon/lime for a splash of rice vinegar if you want a different flavor profile.