Description
A fresh and vibrant dish featuring marinated shrimp, creamy avocado, and colorful vegetables, all served over warm rice.
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 for even coating.
- Marinate the shrimp mixture for about five minutes.
- Heat a skillet over medium-high heat and cook shrimp for 2 to 3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- In a small bowl, whisk sour cream (or Greek yogurt), lime juice, water, 1/4 teaspoon salt, and a pinch of black pepper until smooth and chill.
- Divide cooked rice into four bowls and top with shrimp, diced avocado, cherry tomatoes, red onion, and cilantro.
- Drizzle cilantro lime sauce over each bowl and add lime wedges if desired.
Notes
For extra crunch, consider adding radishes or jalapeños as toppings. Store leftover shrimp in an airtight container and use lime juice to prevent avocado from browning.