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Zesty shrimp avocado rice bowls with cilantro lime sauce served in a bowl
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Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce

A vibrant dish featuring juicy shrimp, creamy avocado, and a zesty cilantro lime sauce served on fluffy rice, perfect for any dining occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: Cilantro Lime, easy recipe, Healthy Dinner, Rice Bowl, Shrimp Bowl
Servings: 4 servings
Calories: 650kcal

Ingredients

For the Shrimp

  • 1 lb large shrimp, fresh, peeled and deveined For a juicy bite.
  • 1 tbsp olive oil Adds richness to the shrimp while cooking.
  • 1 tsp smoked paprika Provides a smoky depth of flavor.
  • 1 tsp garlic powder Lends a warm, aromatic touch.
  • 1/2 tsp ground cumin Introduces earthy undertones.
  • 1/2 tsp chili powder Elevates heat without overwhelming.
  • 1 tbsp lime juice Brightens the flavors.
  • to taste salt and pepper Essential for enhancing flavor.

For the Cilantro Lime Sauce

  • 1 cup fresh cilantro leaves Essential for the sauce.
  • 1 clove garlic Fulfills the flavor demands of the sauce.
  • 1/2 avocado Delicately creamy.
  • 2 tbsp Greek yogurt or sour cream Adds refreshing tang.
  • 1 tbsp olive oil To enrich the sauce.
  • 2 tbsp lime juice Provides acidity and brightness.
  • to taste salt Tailored to suit preference.
  • 1-2 tbsp water To thin the sauce if needed.

For the Bowls

  • 2 cups cooked jasmine or brown rice Hearty base of your bowl.
  • 1 large avocado, sliced For fresh and creamy topping.
  • 1 cup cherry tomatoes, halved For a burst of sweetness.
  • 1/2 cup thinly sliced red onion Adds crunch and tang.
  • 1 cup black beans, rinsed and drained For added protein and fiber.
  • 1/2 cup corn kernels Sweetness and crunch.
  • to taste fresh cilantro and lime wedges, for garnish Final touch of freshness.

Instructions

Preparation

  • In a medium bowl, combine the shrimp with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, lime juice, salt, and pepper. Let marinate for 10 to 15 minutes.
  • Cook the jasmine or brown rice according to package instructions, then fluff with a fork and set aside.
  • In a blender, add cilantro leaves, garlic, half of an avocado, Greek yogurt (or sour cream), olive oil, lime juice, and salt. Blend until smooth, adjusting with water if necessary.

Cooking

  • Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes on each side until pink and fully cooked. Remove from heat.

Assembly

  • Divide cooked rice among bowls. Top each with sautéed shrimp, sliced avocado, cherry tomatoes, red onion, black beans, and corn.
  • Drizzle cilantro lime sauce over bowls and garnish with freshly chopped cilantro and lime wedges.

Notes

Feel free to amp up spices for a bolder flavor. Swap Greek yogurt for avocado for a dairy-free sauce. Customize bowls with favorite vegetables.