Name: Shrimp Rice Bowl With Avocado Lime Crema
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: Rice (white, brown, or preferred); Uncooked shrimp, peeled and deveined; Cherry tomatoes, halved; Cucumber, diced; Corn kernels (fresh, frozen, or canned); 1 garlic clove, minced (for shrimp); 1 Tbsp butter (for shrimp); Fresh cilantro, chopped (garnish); Salt and pepper, to taste; 2 ripe avocados; ½ cup Greek yogurt; Juice of 1 lime; ½ jalapeño, seeds removed (optional); 3 garlic cloves; A handful fresh cilantro leaves; Salt and pepper, to taste; ½ tsp garlic powder; ½ tsp onion powder; 1–2 Tbsp olive oil

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Short Description

A vibrant and wholesome rice bowl featuring garlic-buttered shrimp, fresh veggies, and a creamy avocado lime crema—perfect for a nutritious lunch or dinner.

Why You’ll Love This Recipe

Balanced and flavorful: Protein-rich shrimp with bright veggies and tangy lime crema.
Quick and easy: Ready in under 30 minutes using simple ingredients.
Customizable: Swap veggies or grains based on preference or what’s on hand.
Beautiful presentation: Colorful bowl topped with piped crema and fresh cilantro.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bowl

Rice (white, brown, or your preference)
Uncooked shrimp, peeled and deveined
Cherry tomatoes, halved
Cucumber, diced
Corn kernels (fresh, frozen, or canned)
1 garlic clove, minced (for shrimp)
1 Tbsp butter (for frying shrimp)
Fresh cilantro, chopped (for garnish)
Salt and pepper, to taste

For the Avocado Lime Crema

2 ripe avocados
½ cup Greek yogurt
Juice of 1 lime
½ jalapeño, seeds removed (optional, for mild heat)
3 garlic cloves (whole)
A handful of fresh cilantro leaves
Salt and pepper, to taste
½ tsp garlic powder
½ tsp onion powder
Splash of olive oil (about 1–2 Tbsp)

Directions

Cook the rice
- Rinse rice under cold water. Add rice, salt, and a splash of olive oil to a pot or rice cooker with water per package instructions. Cook until tender, then fluff with a fork.
Prep the vegetables and shrimp
- Dice cherry tomatoes and cucumber; prepare corn.
- Mince one garlic clove. Peel and devein the shrimp; season lightly with salt and pepper.
Make the avocado lime crema
- Combine avocados, Greek yogurt, lime juice, jalapeño, whole garlic cloves, cilantro, garlic and onion powders, salt, pepper, and olive oil in a blender.
- Blend until silky smooth. For presentation, transfer crema to a squeezable bottle or Ziploc bag with the corner snipped.
Cook the shrimp
- In a skillet over medium heat, melt butter and sauté minced garlic for 30 seconds until fragrant.
- Add shrimp and cook about 2 minutes per side, or until pink and cooked through. Remove from heat.
Assemble the bowl
- Place a scoop of fluffy rice at the bottom of each bowl. Top with tomatoes, cucumber, corn, and cooked shrimp.
- Pipe or drizzle the avocado lime crema over top in decorative lines or dollops.
- Garnish with chopped fresh cilantro and an extra crack of pepper.

Servings And Timing

Serves: 2–3 bowls
Prep Time: ~10 minutes
Cook Time: ~15 minutes
Total Time: ~25 minutes

Storage/Reheating

Rice and shrimp: Store separately in airtight containers in the fridge for up to 2 days.
Avocado crema: Store in a sealed container; splash a bit of lime or press plastic directly on the surface to prevent browning—use within 2 days.
Reheat: Warm rice and shrimp gently; crema is best served fresh but can be spooned chilled over reheated bowl.

Variations

Different grains: Swap white rice with quinoa, farro, or cauliflower rice.
Protein switch: Use cooked chicken, tofu, or beef strips instead of shrimp.
Veggie variety: Add bell peppers, shredded carrots, radishes, or edamame.
Spice boost: Leave jalapeño seeds in or add a dash of hot sauce to the crema.
Herb twist: Use fresh basil or mint in place of cilantro in the crema.

FAQs

1. Can I use frozen shrimp?

Yes—thaw before cooking and pat dry for best results.

2. Will the avocado crema brown?

A little, yes. Press plastic wrap directly on the surface and refrigerate. Use within 48 hours.

3. Can I prep this ahead?

Yes—cook rice and shrimp ahead and assemble fresh. Creme stays creamy in the fridge if sealed.

4. Is this bowl dairy-free?

Use dairy-free yogurt or skip it and add a splash of water or olive oil for creaminess.

5. How spicy is the crema?

Mild to moderate. Adjust jalapeño amount to your preferred heat level.

6. Can I blend the crema in separate parts?

Yes—blend avocado mixture first, then stir in yogurt by hand to avoid over-processing.

7. My shrimp are rubbery—help!

Don’t overcook; shrimp turn pink and curl when done. Cook until just opaque.

8. What else pairs well?

Serve with lime wedges, tortilla chips, or a side salad for a complete meal.

9. Can I double the recipe?

Absolutely! Double ingredients for larger batches—ideal for meal prep.

10. Can I make it vegan?

Yes—use plant-based yogurt and olive oil in place of butter; check cauliflower, veggie swaps and avo sauce is naturally vegan.

Conclusion

This Shrimp Rice Bowl with Avocado Lime Crema is a fresh, colorful, and satisfying meal that combines juicy shrimp, crisp vegetables, and creamy tangy sauce. With quick prep and customizable flair, it’s a perfect go-to for healthy weeknight dinners or vibrant weekend lunches. Enjoy wholesome flavors with every bite!

Maggie