1. Thaw out shrimp – peel and devein. Season and place in the fridge until ready to cook.
2. Heat pan with avocado oil on a medium flame.
3. Add rice to the pan. Let cook for 3-5 minutes
4. Add shrimp to the pan. Cook both sides of the shrimp between 4-5 minutes.
5. Wilt spinach in your pan.
6. Take off from heat, plate and add pomegranate seeds for a more vibrant flavor.
7. Add avocado for extra fats.