Shrimp and Avocado Winter Bowl
Cumin and paprika shrimp roasted with broccoli and red cabbage, piled on lime-dressed kale with avocado, cilantro, and toasted pumpkin seeds.
Why you'll love Shrimp and Avocado Winter Bowl
A warm bowl for a cold month. Broccoli and wedges of red cabbage roast at high heat until their edges char and sweeten, the shrimp go on the same pan for the last few minutes, and everything lands on a bed of kale that has been massaged with lime until tender. Sliced avocado, cilantro, and toasted pumpkin seeds finish it. December is when broccoli, cabbage, and kale are at their best, because cold nights push the plants to store sugar in their leaves.
One very hot pan does all the cooking. At 450°F the vegetables brown fast instead of steaming, and adding the shrimp only once the vegetables are nearly done lets them cook for 6 to 8 minutes, just long enough to turn pink and stay juicy. Cumin, sweet paprika, garlic, and a pinch of cayenne toast in the oil on the shrimp, so the pan drippings season the vegetables too.
Massaging the kale is the step that makes raw kale pleasant to eat. Rubbing the leaves with lime, olive oil, and salt for a minute breaks down their tough cell walls, so they turn darker, softer, and sweeter, and they hold up under the warm toppings without wilting flat.
Quick overview: This Shrimp and Avocado Winter Bowl takes 20 min of hands-on time and about 45 min in all and makes 4 servings, each 1 large bowl. You'll need a skillet and a sheet pan.
Ingredients
- 1 large head broccoli (about 1 lb), cut into florets, stem peeled and sliced
- 1/2 small red cabbage (about 3/4 lb), cut into 8 thin wedges through the core
- 3 tbsp avocado oil, divided
- 1 1/4 tsp fine sea salt, divided
- 1 1/2 lb large raw shrimp (21 to 25 per lb), peeled and deveined
- 3 cloves garlic, finely grated
- 1 tsp ground cumin
- 1 tsp sweet paprika
- a pinch of cayenne
- 1 small bunch lacinato kale, stems removed, leaves thinly sliced
- 3 tbsp fresh lime juice (from 2 limes), divided
- 2 tbsp extra-virgin olive oil
- 1/4 cup raw pumpkin seeds (pepitas)
- 2 ripe avocados, sliced
- 1/2 cup cilantro leaves and tender stems
Instructions
- Heat the pan with the oven: Set a large rimmed sheet pan on the middle rack and heat the oven to 450°F (230°C) with the pan inside. Vegetables that land on a hot pan sear on contact, and that browning is where the sweetness comes from.
- Roast the vegetables: Toss the broccoli and cabbage wedges with 2 tablespoons of the avocado oil and 1/2 teaspoon of the salt. Carefully pull out the hot pan, spread the vegetables in one layer, and roast for 15 minutes, until the undersides are browned and the cabbage edges are starting to crisp.
- Season the shrimp: While the vegetables roast, pat the shrimp very dry and toss them with the remaining tablespoon of avocado oil, the garlic, cumin, paprika, cayenne, and 1/2 teaspoon of the salt. Dry shrimp take on color in the short time they spend in the oven; wet shrimp only steam.
- Roast the shrimp: Push the vegetables toward the edges of the pan and spread the shrimp in a single layer in the space. Roast for 6 to 8 minutes, until the shrimp curl, turn pink and opaque all the way through, and reach 145°F (63°C) in the thickest one.
- Massage the kale: Meanwhile, put the kale in a large bowl with 1 tablespoon of the lime juice, the olive oil, and the remaining 1/4 teaspoon of salt. Squeeze and rub the leaves with your hands for 1 to 2 minutes, until they turn dark green, glossy, and soft.
- Toast the pumpkin seeds: Toast the pumpkin seeds in a dry skillet over medium heat, shaking the pan, for 3 to 4 minutes, until they puff and start to pop. Tip them onto a plate right away so the hot pan stops cooking them.
- Build the bowls: Divide the kale among four bowls and top with the roasted vegetables and shrimp, scraping the spiced drippings from the pan over them. Add the avocado, squeeze the remaining 2 tablespoons of lime juice over everything, and finish with the cilantro and pumpkin seeds.
Storage and leftovers
Refrigerate the shrimp, roasted vegetables, and dressed kale in separate sealed containers for up to 3 days. Massaged kale holds its texture well, so these make good packed lunches.
Cut the avocado fresh each day. Eat the shrimp cold or warm it gently in a skillet for 1 to 2 minutes; longer reheating turns shrimp tough.
Variations
- Cauliflower: Use cauliflower florets in place of the broccoli and roast them 5 minutes longer before the shrimp go on.
- Creamy lime: Whisk 1/2 cup plain whole-milk Greek yogurt with 1 tablespoon lime juice and a pinch of salt and spoon it over each bowl.
- More heat: Add a thinly sliced jalapeño to the pan with the shrimp, or double the cayenne.
- Salmon: Roast 1-inch cubes of salmon in place of the shrimp for 8 to 10 minutes, until they flake and reach 145°F (63°C).
Notes and tips
- Leave the core on the cabbage: Cutting the wedges through the core keeps the layers together, so each wedge roasts as one piece with crisp edges and a tender middle.
- Buy frozen shrimp: Most shrimp at the fish counter was frozen and thawed. A bag of frozen raw shrimp thawed overnight in the refrigerator, or in a bowl of cold water for 20 minutes, is just as good and often fresher. Look for a label of shrimp and salt, or shrimp alone.
- Use the biggest pan you have: Crowded vegetables trap their own steam and come out soft. If your pan is small, use two and switch their racks halfway.
- Prep ahead: Slice the kale and cut the broccoli and cabbage up to 2 days ahead and keep them in the refrigerator, so lunch is 25 minutes of oven time.
Nutrition and mindful eating
- Shrimp bring protein along with selenium, iodine, and vitamin B12, and they cook in minutes.
- Broccoli, red cabbage, and kale are cruciferous vegetables, full of fiber and vitamins C and K, and the deep purple of the cabbage comes from anthocyanins, the same pigments that color berries.
- Avocado, olive oil, and pumpkin seeds are the real fats in the bowl, and fat helps your body take in the vitamin K from the greens.
- Fiber, protein, and fat together slow how quickly the meal leaves your stomach, which keeps your blood sugar even through the afternoon.
- As you eat, notice the contrast of warm shrimp and cool avocado, and check in through the afternoon: a full bowl should hold you 3 to 4 hours, with steady energy and no slump around three o'clock.
Frequently asked questions
Have a question about this Shrimp and Avocado Winter Bowl? Start here, with the questions people ask most.
Can I use cooked shrimp?
Yes. Toss peeled cooked shrimp with the spices and oil and add them to the pan for the last 2 to 3 minutes, just to warm through.
What kind of kale works best?
Lacinato, also called Tuscan or dinosaur kale, has flat leaves that slice into tender ribbons. Curly kale works too; massage it a minute longer.
Can I make it ahead for the week?
Yes. Roast the vegetables and shrimp, massage the kale, and keep each part separate for up to 3 days. Add the avocado, lime, and pumpkin seeds when you eat.
Why is my red cabbage turning blue?
Red cabbage pigment shifts toward blue when it meets anything alkaline. A squeeze of lime over the bowl brings the color back to bright purple.
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