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Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce
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Serves 4
Wildly flavorful and surprisingly easy to make.
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Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1/4 teaspoon garlic powder
1 teaspoon chili powder
Black pepper, to taste
1/2 teaspoon cumin
Salt, to taste
For the Cilantro Lime Sauce:
1/2 cup Greek yogurt
1/4 teaspoon salt
1 tablespoon water
2 tablespoons lime juice
1/4 cup chopped cilantro
1/4 teaspoon black pepper
For the Bowls:
2 cups cooked rice, white or brown
1 avocado, diced
1/4 cup chopped cilantro
1/4 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
Directions:
Place the shrimp in a mixing bowl. Drizzle the olive oil over top, then season with garlic powder, chili powder, black pepper, cumin, and salt. Allow to marinate for 5 minutes.
Bring a large skillet to medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the skillet from the heat.
In a small bowl, whisk together Greek yogurt, salt, water, lime juice, cilantro, and black pepper until smooth. Chill until ready to serve.
Divide the rice among four serving bowls. Place the shrimp on top of the rice. Layer on the avocado, cilantro, red onion, and cherry tomatoes. Drizzle a generous amount of the cilantro lime sauce over the top. Enjoy!
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Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce
Serves 4
Ingredients:
For the Shrimp:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1/4 teaspoon garlic powder
1 teaspoon chili powder
Black pepper, to taste
1/2 teaspoon cumin
Salt, to taste
For the Cilantro Lime Sauce:
1/2 cup Greek yogurt
1/4 teaspoon salt
1 tablespoon water
2 tablespoons lime juice
1/4 cup chopped cilantro
1/4 teaspoon black pepper
For the Bowls:
2 cups cooked rice, white or brown
1 avocado, diced
1/4 cup chopped cilantro
1/4 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
Directions:
Place the shrimp in a mixing bowl. Drizzle the olive oil over top, then season with garlic powder, chili powder, black pepper, cumin, and salt. Allow to marinate for 5 minutes.
Bring a large skillet to medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the skillet from the heat.
In a small bowl, whisk together Greek yogurt, salt, water, lime juice, cilantro, and black pepper until smooth. Chill until ready to serve.
Divide the rice among four serving bowls. Place the shrimp on top of the rice. Layer on the avocado, cilantro, red onion, and cherry tomatoes. Drizzle a generous amount of the cilantro lime sauce over the top. Enjoy!
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