Directions
- Make the avocado cilantro cream:
- Blend avocado, Greek yogurt, garlic, lime juice, cilantro, salt, and pepper until smooth.
- Add 1–2 tablespoons of water to reach a creamy consistency. Chill in the fridge while preparing shrimp.
- Cook the shrimp:
- Heat olive oil and butter in a skillet over medium-high heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp, season with salt, pepper, paprika, and lemon zest.
- Cook 2–3 minutes per side until shrimp are pink and slightly golden.
- Finish with a squeeze of fresh lemon juice.
- Prepare the rice:
- Warm the cooked rice in a pan with butter or olive oil.
- Squeeze in lime or lemon juice and stir to combine.
- Assemble the bowls:
- Divide the rice among serving bowls.
- Top with lemon garlic shrimp.
- Drizzle with avocado cilantro cream and sprinkle with fresh cilantro.
- Optional: add diced cucumber, cherry tomatoes, or red onion for extra crunch.
Recipe Details
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 2–3
Difficulty: Easy
Variations & Substitutions
- Swap shrimp for grilled chicken or firm tofu for a different protein.
- Use brown rice or cauliflower rice for a lower-carb option.
- Add sliced avocado or roasted vegetables for extra richness.
- Spice it up with a pinch of cayenne or hot sauce in the shrimp seasoning.
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