Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce
The first time I whipped up these Zesty Shrimp & Avocado Rice Bowls, I knew I had stumbled upon something truly special. The combination of perfectly seared shrimp, creamy avocado, and fluffy rice all drizzled with a tangy cilantro lime sauce is an absolute game changer for weeknight dinners.
Equipment
- Skillet
- Blender or Food Processor
Ingredients
Cilantro Lime Sauce
- 1 cup fresh cilantro packed
- 2 cloves garlic
- 1 jalapeño seeds removed
- 1/4 cup lime juice from 2 limes
- 2 tbsp olive oil
- 2 tbsp Greek yogurt or sour cream
- 1/2 tsp honey
- 1/2 tsp ground cumin
- salt and pepper to taste
Shrimp
- 1 pound large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- salt and pepper to taste
Rice Bowls
- 2 cups cooked rice white, brown, or cauliflower rice
- 2 ripe avocados sliced
- 1 cup cherry tomatoes halved
- 1 cup corn kernels fresh, frozen, or grilled
- 1 red bell pepper diced
- 1/2 red onion thinly sliced
- 1 lime cut into wedges for serving
- fresh cilantro for garnish
Instructions
- In a food processor or blender, combine cilantro, garlic, jalapeño, lime juice, olive oil, Greek yogurt, honey, and cumin. Blend until smooth. Season with salt and pepper. Chill until ready to use.
- Pat shrimp dry. In a bowl, toss shrimp with garlic, cumin, chili powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and slightly charred.
- Divide cooked rice among 4 bowls. Top with shrimp, avocado, tomatoes, corn, bell pepper, and onion.
- Drizzle with cilantro lime sauce. Garnish with fresh cilantro and lime wedges. Serve immediately.
Notes
Make components ahead of time for quicker assembly. This dish is great for meal prep and is very flexible—swap ingredients to suit your taste or dietary needs!