Description
A vibrant and nutritious rice bowl featuring garlic-butter shrimp, crisp veggies, and creamy avocado-lime crema—bright, flavorful, and ready in around 30 minutes.
Ingredients
For the Bowl
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
Avocado Lime Crema
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
Instructions
- Rinse rice and cook according to package instructions; fluff with a fork.
- Dice tomatoes and cucumber; prep corn. Season shrimp with salt and pepper.
- Blend avocados, Greek yogurt, lime juice, jalapeño, garlic cloves, cilantro, garlic & onion powders, salt, pepper, and olive oil until silky. Transfer to squeeze bottle or bag.
- In a skillet over medium heat, melt butter and sauté minced garlic for 30 seconds. Add shrimp and cook ~2 minutes per side until pink. Remove from heat.
- Assemble bowls: start with rice, then top with tomatoes, cucumber, corn, and shrimp. Pipe or drizzle crema over. Garnish with chopped cilantro and extra pepper.
Notes
- Use your favorite grain—quinoa, farro, or cauliflower rice work too.
- Blend crema first and fold in yogurt by hand for chunkier texture.
- Prevent crema browning by covering surface with plastic wrap and refrigerate.
- Cook shrimp just until opaque to avoid rubberiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl (⅓ of recipe)
- Calories: 520
- Sugar: 6 g
- Sodium: 590 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 28 g
- Cholesterol: 195 mg
