1-First Step: Prep the ingredients Start by rinsing and patting the shrimp dry with paper towels. Dry shrimp sear better and pick up the seasoning more evenly. Slice the peaches, cucumber, and red onion, then cube the avocado and chop the cilantro. If you are using leftover rice, warm it now so the bowls are ready to serve right away.

2-Second Step: Mix the shrimp seasoning In a medium bowl, combine the smoked paprika, cumin, garlic powder, cayenne pepper, oregano, salt, and black pepper. Add the shrimp and toss well so every piece is coated. Drizzle in the olive oil and honey or maple syrup, then toss again until the shrimp looks evenly seasoned and lightly glossy.

3-Third Step: Cook the shrimp Heat a large skillet over medium-high heat. When the pan is hot, add the shrimp in a single layer. Cook for about 2 to 3 minutes on the first side, then flip and cook for 1 to 2 minutes more, just until the shrimp turns pink and opaque. Be careful not to overcook it, because shrimp can turn rubbery quickly.

4-Fourth Step: Build the peach avocado salad In a medium bowl, add the sliced peaches, cucumber, avocado, and red onion. Drizzle with the extra virgin olive oil and lime juice, then add the lime zest, salt, black pepper, cilantro, and honey or maple syrup. Toss gently so the avocado stays in nice chunks and the peaches do not break apart.

5-Fifth Step: Assemble the bowls Spoon a layer of warm cooked rice into each bowl. Top with the cooked shrimp, then add a generous scoop of peach avocado salad beside or over the shrimp. If you want a prettier look, arrange the shrimp in a circle around the bowl and place the salad in the center.

6-Final Step: Serve right away Serve the spicy shrimp and avocado rice bowl while the shrimp and rice are still warm and the salad is cool. That temperature contrast makes each bite more interesting. If you are cooking for a group, set out extra lime wedges so everyone can brighten their bowl to taste.