Lemon Garlic Shrimp Rice Bowls with Avocado Cilantro Cream — a fresh, tangy, and satisfying meal that’s bursting with flavor and perfect for any day!
Ingredients
For the Shrimp:
- 400g large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Salt and pepper, to taste
- ½ tsp paprika or chili flakes (optional)
For the Rice:
- 2 cups cooked jasmine or basmati rice
- 1 tbsp butter or olive oil
- Juice of ½ lime or lemon
- Chopped cilantro, for garnish
For the Avocado Cilantro Cream:
- 1 ripe avocado
- ¼ cup Greek yogurt or sour cream
- 1 small garlic clove
- Juice of ½ lime
- 2 tbsp fresh cilantro
- Salt and pepper, to taste
- 1–2 tbsp water, as needed to this
Instructions
1. Prepare the Avocado Cilantro Cream:
- Combine avocado, yogurt, garlic, lime juice, cilantro, salt, and pepper in a blender.
- Blend until smooth and creamy.
- Add a little water if needed for consistency.
- Refrigerate while you cook the shrimp.
2. Cook the Shrimp:
- Heat olive oil and butter in a skillet over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add shrimp, then season with salt, pepper, paprika, and lemon zest.
- Cook for 2–3 minutes on each side, until pink and lightly golden.
- Finish with a squeeze of fresh lemon juice.
3. Assemble the Bowls:
- Spoon warm rice into bowls.
- Top with the lemon garlic shrimp.
- Drizzle generously with avocado cilantro cream.
- Garnish with chopped cilantro.
- Optional: add diced cucumber, cherry tomatoes, or red
