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Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce
Serves 4 |
Wildly flavorful and surprisingly easy to make.
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Ingredients:
| For the Shrimp: |
| 1 lb large shrimp, peeled and deveined |
| 1 tablespoon olive oil |
| 1/4 teaspoon garlic powder |
| 1 teaspoon chili powder |
| Black pepper, to taste |
| 1/2 teaspoon cumin |
| Salt, to taste |
| For the Cilantro Lime Sauce: |
| 1/2 cup Greek yogurt |
| 1/4 teaspoon salt |
| 1 tablespoon water |
| 2 tablespoons lime juice |
| 1/4 cup chopped cilantro |
| 1/4 teaspoon black pepper |
| For the Bowls: |
| 2 cups cooked rice, white or brown |
| 1 avocado, diced |
| 1/4 cup chopped cilantro |
| 1/4 cup red onion, thinly sliced |
| 1/2 cup cherry tomatoes, halved |
Directions:
- Place the shrimp in a mixing bowl. Drizzle the olive oil over top, then season with garlic powder, chili powder, black pepper, cumin, and salt. Allow to marinate for 5 minutes.
- Bring a large skillet to medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the skillet from the heat.
- In a small bowl, whisk together Greek yogurt, salt, water, lime juice, cilantro, and black pepper until smooth. Chill until ready to serve.
- Divide the rice among four serving bowls. Place the shrimp on top of the rice. Layer on the avocado, cilantro, red onion, and cherry tomatoes. Drizzle a generous amount of the cilantro lime sauce over the top. Enjoy!
| Main Ingredient: | Shrimp |
| Cooking Method: | Stovetop |
| Course: | Lunch, dinner |
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