The key to this dish lies in selecting the right ingredients, especially when it comes to the shrimp and fresh veggies. Growing up in England, I learned the value of quality produce from my mum and grandmother, and that lesson stuck with me. Choosing shrimp that’s firm and fresh makes a world of difference, and don’t be shy with the herbs—they bring that extra pop of flavor.

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 2 cups cooked jasmine or basmati rice
• 1 cup shredded red cabbage
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 cup plain Greek yogurt or sour cream (optional for sauce)
• 1 tablespoon hot sauce or sriracha (optional)

If you’re short on time, pre-cooked shrimp works fine too—just skip the grilling and toss them with a squeeze of lime and a sprinkle of paprika. For a dairy-free option, swap the yogurt for a drizzle of extra lime juice or a tangy vinaigrette.