Description
These Zesty Shrimp & Avocado Rice Bowls are a vibrant and flavorful meal perfect for a quick lunch or dinner. Juicy shrimp are marinated with bold spices, then cooked to perfection and served atop a bed of fluffy rice with creamy avocado, sweet corn, and crunchy red onion. A refreshing cilantro lime sauce ties all the components together, adding a tangy and herbaceous finish that elevates every bite.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
Main Bowl Ingredients
- 2 cups cooked white rice (or brown rice for a healthier option)
- 1 ripe avocado, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Cilantro Lime Sauce
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup fresh cilantro
- 1 tbsp lime juice
- 1 tsp honey
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Marinate the Shrimp: In a small bowl, combine chili powder, cumin, paprika, salt, and pepper. Toss the peeled and deveined shrimp with olive oil and the seasoning mixture. Set aside to marinate for 10-15 minutes to let the flavors infuse.
- Prepare the Cilantro Lime Sauce: While the shrimp marinates, blend Greek yogurt (or sour cream), fresh cilantro, lime juice, honey, minced garlic, salt, and pepper in a food processor or blender until smooth. Taste and adjust seasoning as needed for a balanced tangy and creamy sauce.
- Cook the Shrimp: Heat a skillet or grill pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from heat once done.
- Assemble the Bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with the cooked shrimp, diced avocado, corn kernels, diced red onion, and chopped fresh cilantro for color and crunch.
- Add the Sauce and Garnish: Drizzle each bowl generously with the prepared cilantro lime sauce. Serve with lime wedges on the side for extra zing.
- Serve and Enjoy: Enjoy these fresh and zesty shrimp and avocado rice bowls immediately for vibrant flavors and the perfect balance of textures.
Notes
- For a healthier alternative, use brown rice instead of white rice.
- You can substitute Greek yogurt with sour cream in the cilantro lime sauce depending on your preference.
- If fresh corn is unavailable, frozen or canned corn works well and should be drained if canned.
- Adjust the spice level by adding more chili powder or a pinch of cayenne pepper to the shrimp marinade.
- Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.
