Shrimp and Avocado Rice Bowl with Cilantro-Lime Dressing
By Victor Lang
Prep
15 min
Cook
15 min
Total
30 min
Servings
2
Level
Easy
Dry shrimp sautéed in a frying pan are not boiled. Cooked shrimp will be pink and opaque through the middle. I serve fried shrimp with rice and cold avocado and cilantro-lime sauce as a light, creamy meal that takes little effort to prepare. A delicious aspect of this meal is the mixture of cold and hot ingredients, such as cold avocado and hot shrimp.
Pat the shrimp dry and season them. Preheat a large skillet over medium-high heat. I cook shrimp one layer at a time in a skillet for 1 to 2 minutes on each side. Remove the shrimp from the skillet when they turn pink and opaque. If the skillet isn't big enough to cook all your shrimp at once, do it in batches. Shrimp in the skillet will steam-cook in the juices, while the rest of the shrimp won't cook at all.
The salad dressing is too thick for use in a blender. I add water, one tablespoon at a time, until the salad dressing is pourable over other foods (I like to eat a thinner salad dressing poured over rice). Greek yogurt gives the salad dressing body, and lime keeps it bright. A small food processor can also be used to make salad dressing, especially if you want very finely chopped cilantro.
Fluff cooked rice with a fork and place on each serving plate. Add other toppings to the rice while the shrimp are warm. Slice the avocado to serve with the meal so it yields gently under pressure. Thinly slice the red onion to prevent it from creating a separate layer in each bite when served with the rice.
Why you'll love this recipe
- Dry shrimp in a hot pan will brown. Damp shrimp in a hot pan will steam.
- The shrimp cook for 1 or 2 minutes on each side. There is no need for lengthy cooking times when making a meal.
- Adding water gradually helps you achieve the desired consistency for the dressing, from spoonable to thin and pourable.
- Fried rice with soft pieces holds its shape in a serving dish and is less likely to get soggy when marinated.
- One layer of shrimp in the skillet allows all the shrimp to come into contact with the skillet whether you cook all the shrimp at the same time or in several batches.
- Avocado is the final ingredient. Slices of avocado will stay green and hold their shape in the bowl.
Ingredients
- •1 lb large shrimp (peeled and deveined)
- •1 large avocado (pitted and sliced)
- •2 cups cooked rice
- •1 cup corn (fresh or frozen, cooked)
- •¼ cup red onion (thinly sliced)
- •1 tbsp olive oil
- •1 tsp chili powder
- •½ tsp cumin
- •½ tsp garlic powder
- •½ tsp salt (to taste)
- •¼ tsp black pepper (to taste)
- •½ cup fresh cilantro (packed)
- •¼ cup Greek yogurt
- •1 lime (juiced)
- •1 clove garlic (minced)
- •2 tbsp water (to thin the dressing)
Instructions
- 1
Cook the rice according to the package directions, then fluff it with a fork.
- 2
Blend the cilantro, Greek yogurt, lime juice, and minced garlic in a small blender or food processor until smooth. Add water 1 tablespoon at a time until the dressing reaches your desired consistency, then season with salt and pepper.
- 3
Pat the shrimp completely dry with paper towels. Toss them in a bowl with the chili powder, cumin, garlic powder, salt, and pepper.
- 4
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque.
- 5
Divide the cooked rice between two bowls. Top with the shrimp, sliced avocado, corn, and red onion. Drizzle generously with the cilantro-lime dressing and serve immediately.
FAQ
Nutrition (per serving)
Calories
580
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