Description
A refreshing dish combining juicy shrimp and creamy avocado on a bed of rice, topped with a zesty cilantro lime sauce.
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper (to taste)
- 2 cups cooked rice (white or brown)
- 1 ripe avocado (diced)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped cilantro
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp lime juice
- 1 tbsp water
- 1/4 tsp salt
- Pinch of black pepper
Instructions
- Toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper to coat evenly.
- Marinate the shrimp mixture for about five minutes.
- Heat a large skillet over medium-high heat and cook the shrimp in a single layer for 2-3 minutes on each side until pink and opaque.
- Remove shrimp from skillet and set aside.
- In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, water, ¼ teaspoon salt, and a pinch of black pepper until smooth. Chill the sauce.
- Divide the rice into four bowls and top each with shrimp, avocado, halved cherry tomatoes, red onion, and cilantro.
- Drizzle with cilantro lime sauce and add a lime wedge if desired.
Notes
For a spicier kick, add diced jalapeños or increase the chili powder. Serve with a light salad or grilled vegetables.
