Introduction
Lemon Garlic Shrimp Rice Bowls with Avocado Cilantro Cream offer a delightful fusion of bright citrus, savory garlic, tender shrimp, and creamy avocado sauce that makes for a refreshing and satisfying meal. This dish combines the zesty brightness of lemon and garlic with the richness of avocado and the fresh herbaceousness of cilantro, resulting in balanced flavors and varied textures that appeal to a wide range of palates.
Not only is this recipe delicious, but it also caters to health-conscious eaters. Shrimp provide a lean source of high-quality protein, while avocado contributes heart-healthy fats. The dish is naturally gluten-free and can be easily adapted to be dairy-free by substituting the sour cream with a plant-based alternative. Quick to prepare and versatile, these rice bowls make an excellent option for weeknight dinners, meal prep, or light lunches.
Nutritional Information
Per serving (approximate values):
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 40g
- Fat: 18g
- Fiber: 7g
- Sodium: 450mg
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup uncooked white or brown rice
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup water
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: mixed veggies (e.g., bell peppers, carrots)
- 2 ripe avocados
- ¼ cup fresh cilantro
- 1 lime, juiced
- ½ cup sour cream or Greek yogurt
- Salt to taste
Instructions
- Prepare the Rice: Cook the rice according to package instructions, substituting part of the cooking liquid with chicken broth and adding 2 tablespoons of lemon juice for brightness.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.
- Cook Shrimp: Add the peeled shrimp to the skillet with garlic. Season with salt and pepper, then cook until the shrimp turn pink and opaque, about 3-4 minutes, flipping halfway through.
- Prepare Avocado Cilantro Cream: In a blender or food processor, combine ripe avocados, fresh cilantro, lime juice, sour cream or Greek yogurt, and salt. Blend until smooth and creamy.
- Assemble Bowls: Divide the cooked rice into bowls. Top with garlic shrimp and optional mixed veggies. Drizzle generously with avocado cilantro cream.
- Serve: Garnish with additional cilantro or lemon wedges if desired, and serve immediately.
Cooking Tips and Variations
- For different textures, try jasmine or basmati rice instead of white or brown rice.
- Substitute lime juice with lemon in the avocado cream for a slightly different citrus note.
- Add diced jalapeños or red pepper flakes to the shrimp or avocado cream for a spicy kick.
- Use coconut milk or a dairy-free yogurt alternative in the avocado cream to make the recipe dairy-free.
- Incorporate other vegetables such as zucchini, cherry tomatoes, or spinach to boost nutrition and color.
- Experiment with seasoning blends like Creole, Cajun, or Italian herbs to vary the shrimp’s flavor profile.
Storage and Reheating
Store any leftover shrimp and rice bowls in airtight containers in the refrigerator for up to 3 days. Keep the avocado cilantro cream separate to maintain freshness and texture. When ready to eat, reheat the shrimp and rice gently in a skillet or microwave until warmed through. Add the avocado cream fresh after reheating to preserve its creamy texture and vibrant flavor.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Just thaw them completely before cooking to ensure even cooking and the best texture.
Is this recipe suitable for meal prep?
Absolutely. The shrimp and rice can be prepared in advance and stored in the fridge. Keep the avocado cilantro cream separate and add it fresh when serving.
Can I make this recipe vegan or vegetarian?
You can substitute shrimp with grilled tofu or chickpeas and use a plant-based yogurt or cashew cream in place of sour cream to create a vegan version.
What type of rice is best for this dish?
White, brown, jasmine, or basmati rice all work well. Brown rice offers more fiber and a nuttier flavor, while jasmine and basmati provide fragrant, fluffy grains.
