Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce

Fresh shrimp, creamy avocado, fluffy rice, and a tangy cilantro lime sauce make this quick bowl a zesty, healthy dinner packed with flavor and protein!

Why You’ll Love This Recipe

• Packed with protein and healthy fats
• Fresh and zesty flavors
• Ready in just 25 minutes
• Great for meal prep or light lunches
• Customizable with your favorite toppings

Ingredients

For the Shrimp

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon chili powder
• Salt and black pepper, to taste

For the Rice

• 2 cups cooked white or brown rice

For the Cilantro Lime Sauce

• ½ cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 teaspoon honey
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

For the Toppings

• 1 ripe avocado, diced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Directions

1. Prepare the Shrimp
   In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side, or until pink and cooked through.
2. Make the Cilantro Lime Sauce
   In a small bowl, whisk together Greek yogurt, lime juice, honey, garlic powder, smoked paprika, salt, and pepper until smooth. Taste and adjust seasoning as needed.
3. Assemble the Bowls
   Divide the rice among four bowls. Top with shrimp, avocado, tomatoes, red onion, and cilantro. Drizzle with cilantro lime sauce and serve with lime wedges.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Kcal: 400 kcal per serving

Variations

• Swap the shrimp for grilled chicken or tofu for a vegetarian version
• Use quinoa or cauliflower rice instead of white or brown rice
• Add black beans or corn for more texture and flavor
• Spice it up with jalapeño slices or hot sauce

Storage/Reheating

Store leftover components separately in airtight containers in the fridge for up to 3 days.
Reheat shrimp and rice in the microwave before assembling bowls.
Do not freeze as avocado and sauce may not maintain texture after thawing.

FAQs

Can I make this ahead for meal prep?

Yes! Cook the components in advance and assemble before eating.

What can I use instead of Greek yogurt?

Sour cream or plain coconut yogurt works well.

Is this recipe spicy?

It’s mild but flavorful—adjust the chili powder for more heat.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before seasoning.

What’s the best rice for this dish?

White, brown, jasmine, or basmati rice all work great.

Can I grill the shrimp instead?

Absolutely—grilled shrimp adds a smoky depth of flavor.

How long does the sauce last in the fridge?

Up to 3 days in an airtight container.

What other toppings go well?

Try shredded cabbage, roasted corn, or a drizzle of hot sauce.

Is it gluten-free?

Yes—just make sure your soy sauce or seasoning is certified gluten-free.

Can I double the recipe?

Yes, easily scale up for larger servings or meal prep.

Conclusion

These Zesty Shrimp & Avocado Rice Bowls are a fresh, flavorful way to upgrade your lunch or dinner. With simple ingredients and big flavor, they’ll quickly become a household favorite—perfect for busy weeknights, meal prepping, or impressing guests with minimal effort.

Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce

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• Author: Chef Clara
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Fresh shrimp, creamy avocado, fluffy rice, and tangy cilantro lime sauce—this zesty bowl is a quick, healthy dinner packed with flavor!

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Ingredients

Scale 1x2x3x

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon cumin

• ½ teaspoon chili powder

• Salt and black pepper to taste

For the Rice:

• 2 cups cooked white or brown rice

For the Cilantro Lime Sauce:

• ½ cup Greek yogurt or sour cream

• 1 tablespoon lime juice

• 1 teaspoon honey

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

For the Toppings:

• 1 ripe avocado, diced

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, thinly sliced

• ¼ cup fresh cilantro, chopped

• Lime wedges, for serving

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Instructions

1. Cook the Shrimp:
   In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, cumin, chili powder, salt, and pepper.
   Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and opaque. Set aside.

2. Make the Sauce:
   In a small bowl, whisk together yogurt or sour cream, lime juice, honey, garlic powder, smoked paprika, salt, and pepper. Adjust seasoning as needed.

3. Assemble the Bowls:
   Divide cooked rice between 4 bowls.
   Top each with shrimp, avocado, tomatoes, red onion, and cilantro.
   Drizzle with the cilantro lime sauce and serve with lime wedges.

Notes

• Great for meal prep—store components separately and assemble before eating.

• Use brown rice or quinoa for a fiber boost.

• Make it dairy-free with a plant-based yogurt alternative.

 

• Customize with extras like black beans or corn.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American