Lemon Garlic Shrimp Rice Bowls with Avocado Cilantro Cream 🍤
Introduction
Bright, zesty, and fresh, these Lemon Garlic Shrimp Rice Bowls are the perfect weeknight meal that feels both light and indulgent. Juicy shrimp are cooked in garlic and lemon, served over fluffy rice, and finished with a creamy avocado cilantro sauce that adds richness and vibrancy. Each bite delivers a balance of tang, savory warmth, and herbal freshness, making it ideal for a quick lunch, dinner, or meal prep that doesn’t skimp on flavor.
Ingredients
For the shrimp
- 400 g large shrimp, peeled and deveined (14 oz)
- 2 tablespoons olive oil (30 ml)
- 3 cloves garlic, minced (9 g)
- 1 tablespoon butter (15 g)
- 2 tablespoons lemon juice (30 ml)
- 1 teaspoon lemon zest (2 g)
- Salt and pepper, to taste
- ½ teaspoon paprika or chili flakes (optional, 1 g)
For the rice
- 2 cups cooked jasmine or basmati rice (400 g)
- 1 tablespoon butter or olive oil (15 g / 15 ml)
- Juice of ½ lime or lemon (15 ml)
- Chopped cilantro, for garnish
For the avocado cilantro cream
- 1 ripe avocado
- ¼ cup Greek yogurt or sour cream (60 ml)
- 1 small garlic clove
- Juice of ½ lime (15 ml)
- 2 tablespoons fresh cilantro (8 g)
- Salt and pepper, to taste
- 1–2 tablespoons water (15–30 ml), to thin if needed
Directions
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