I am absolutely obsessed with the shrimp rice bowl! Its super filling and nutritious, packed with veggies and protein. The best part is the sauce. My avocado lime crema is a creamy green sauce filled with herbs, garlic, avocado, and a handful of other ingredients that will take any dish to the next level.
Info and Tricks
This dish is very easily customizable. You can use any of your favorite veggies for toppings. The shrimp can be substituted with any type of protein including chicken, beef, pork, or tofu. This dish is only limited by your imagination
If you are using shrimp as I did, make sure you save some garlic to fry them in garlic butter. When making the sauce you can alter the spice level to your liking. I used half a jalapeño de-seeded and the spice level was fairy mild. If you enjoy an extra kick op for half with seeds, or 1 full jalapeño de seeded. You can also substitute the rice for other grains like quinoa if desired. This dish is super easy to make, fresh and healthy, and packed with flavor!
Ingredients
Rice bowl
- Rice
- uncooked shrimp
- cherry tomatoes
- cucumber
- corn
- 1 garlic clove
- butter
- cilantro (for topping)
- salt and pepper
Avocado Lime Crema
- 2 avocados
- 1/2 cup Greek yogurt
- juice from 1 lime
- 1/2 jalapeño de-seeded
- 3 garlic cloves
- handful of cilantro
- salt and pepper (season to taste)
- garlic powder
- onion powder
- splash of olive oil
Instructions
- Begin by washing your rice. Add in the water according to instructions. Season with salt and add a splash of olive oil. Cook according to package instructions.
- Meanwhile cut up your veggies into bite size pieces. Mince 1 clove of garlic for frying the shrimp and leave the other 3 whole for the avocado sauce. De-seed your jalapeño if desired and set aside. Once you have cut up all vegetables begin de-shelling the shrimp and set aside for later.
- Next to make the sauce add all the avocado lime crema ingredients to a blender. Blend until smooth. Feel free to add the sauce to a Ziploc bag or an empty sriracha bottle for pretty plating technique!
- Fry your shrimp for a couple minutes on each side or until pink in butter and reserved minced garlic. Remove and set aside.
- Fluff your rice when it is done cooking. To plate, add the rice to a bowl with your veggies on top. Add your shrimp, and then pipe your sauce over the bowl in pretty lines. Top with cilantro and enjoy 🙂
See below for video tutorial!
A healthy nutritious rice bowl, with garlic butter shrimp, colorful veggies, and a flavorful avocado lime crema sauce. Begin by washing your rice. Add in the water according to instructions. Season with salt and add a splash of olive oil. Cook according to package instructions. Meanwhile cut up your veggies into bite size pieces. Mince 1 clove of garlic for frying the shrimp and leave the other 3 whole for the avocado sauce. De-seed your jalapeño if desired and set aside. Once you have cut up all vegetables begin de-shelling the shrimp and set aside for later. Next to make the sauce add all the avocado lime crema ingredients to a blender. Blend until smooth. Feel free to add the sauce to a Ziploc bag or an empty sriracha bottle for pretty plating technique! Fry your shrimp for a couple minutes on each side or until pink in butter and reserved minced garlic. Remove and set aside. Fluff your rice when it is done cooking. To plate, add the rice to a bowl with your veggies on top. Add your shrimp, and then pipe your sauce over the bowl in pretty lines. Top with cilantro and enjoy 🙂Shrimp Rice Bowl with Avocado Lime Crema
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