Looking for a wholesome, flavorful dinner that’s quick to prepare and packed with bold ingredients? These Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce are the perfect choice. Juicy shrimp, creamy avocado, fluffy rice, and zesty sauce come together to create a satisfying bowl that’s bursting with freshness and ideal for any day of the week.
This recipe strikes the perfect balance between healthy fats, lean protein, and vibrant flavor—all served in a colorful, restaurant-worthy presentation.
Ingredients
Serves 4
For the Rice Bowl
- 1 cup uncooked jasmine or basmati rice
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 ripe avocados, sliced or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn, drained
- 1/4 cup red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- Lime wedges, for serving
For the Cilantro Lime Sauce
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/2 cup fresh cilantro leaves
- Juice of 1 lime
- 1 clove garlic
- 1 tablespoon olive oil
- Salt to taste
- 1–2 tablespoons water (to thin, if needed)
Preparation Time
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
Step-by-Step Instructions
Step 1: Cook the Rice
- Rinse the rice under cold water until clear.
- Cook according to package instructions. Fluff with a fork and set aside.
Step 2: Season and Cook the Shrimp
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper.
- Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and opaque. Remove from heat.
Step 3: Make the Cilantro Lime Sauce
- In a blender or food processor, combine yogurt, cilantro, lime juice, garlic, olive oil, and salt. Blend until smooth.
- Add a tablespoon or two of water to thin the sauce to a drizzling consistency, if needed.
Step 4: Assemble the Bowls
- Divide the cooked rice into four bowls.
- Top each bowl with cooked shrimp, avocado slices, cherry tomatoes, corn, and red onion.
- Drizzle generously with cilantro lime sauce.
- Garnish with fresh cilantro and lime wedges before serving.
Serving Suggestions
- Enjoy warm or chilled—it’s versatile for any season.
- Add black beans or sliced cucumbers for extra fiber and crunch.
- Serve with tortilla chips on the side for texture contrast.
- Pair with sparkling water, iced green tea, or a light lager for a refreshing combo.
Nutritional Highlights
| Nutrient | Per Serving (1 Bowl) |
|---|---|
| Calories | 480 |
| Protein | 32 grams |
| Total Fat | 20 grams |
| Saturated Fat | 4 grams |
| Carbohydrates | 42 grams |
| Fiber | 7 grams |
| Sugars | 4 grams |
| Sodium | 480 milligrams |
Key Nutritional Notes:
- Shrimp is high in lean protein and low in calories.
- Avocado delivers heart-healthy monounsaturated fats and fiber.
- Greek yogurt in the sauce adds probiotics and protein.
- Vegetables and cilantro provide antioxidants and vitamin C.
- Naturally gluten-free and can be made dairy-free by swapping yogurt.
Tips for Best Results
- Use wild-caught shrimp for better flavor and sustainability.
- For meal prep, store the sauce and ingredients separately until ready to serve.
- Add a pinch of lime zest to the sauce for an extra citrusy punch.
- Substitute cauliflower rice for a low-carb option.
Flavorful Variations
- Add mango chunks or pineapple for a tropical twist.
- Replace shrimp with grilled chicken, tofu, or salmon.
- Use brown rice or quinoa for a whole-grain base.
- Spice it up with a drizzle of sriracha or jalapeño slices.
These Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce are the perfect combination of fast, fresh, and filling. Whether you’re preparing a nutritious weeknight dinner or looking for a clean, energizing lunch, this bowl has everything you need. With just 35 minutes from prep to plate, it’s a go-to recipe that doesn’t sacrifice flavor for convenience.