Directions
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Make the Avocado Cilantro Cream: Start by blending the ripe avocado, Greek yogurt (or sour cream), minced garlic, lime juice, fresh cilantro, salt, and pepper in a food processor. Blend until the mixture is smooth and creamy. If you desire a thinner consistency, add a splash of water. Once blended, place the sauce in the fridge while you prepare the shrimp.
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Cook the Shrimp: In a large skillet, heat the olive oil and butter over medium-high heat. Once the skillet is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp to the skillet. Season them generously with salt, pepper, paprika (or chili flakes, if using), and lemon zest. It’s tremendous to cook shrimp properly, so let them sear for about 2–3 minutes on each side until they turn pink and slightly golden brown. To finish, squeeze some fresh lemon juice over the shrimp for an additional burst of flavor.
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Assemble the Bowls: Take each bowl and start by adding a generous scoop of the warm jasmine or basmati rice as the base. Top off the rice with a good portion of the garlic lemon shrimp, ensuring you collect all those tremendous flavors. Drizzle the creamy avocado cilantro sauce generously over the top, and sprinkle with fresh cilantro for garnish. For additional crunch, consider adding diced cucumber, cherry tomatoes, or slivers of red onion to the dish.
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