with Roasted Broccoli and Cucumber Salad
I love rice bowls and this shrimp one doesn't disappoint. The avocado crema in this recipe is made with mayo and sour cream, but you can substitute that for Greek Yogurt for a healthier version.
Shrimp Bowl with Cilantro-Lime Rice and Avocado Crema
Raw Peeled Shrimp
1 cup Long Grain Rice
1 tbsp Cilantro Paste
1 tsp Sugar
1 tsp White Wine Vinegar
Salt & Pepper
For the crema:
2 tsp Mayo
2 tsp Sour Cream
Preheat oven to 450F.
Season broccoli florets with salt, pepper and a splash of olive oil, arrange on a foil-lined cookie sheet and roast for 18-20 min on the top oven rack.
Blend all ingredients to prepare the avocado crema.
Cut up cucumbers, season with salt, pepper, sugar and white wine vinegar and set aside to marinate.
Cook the rice and once ready mix in with the cilantro paste, lemon zest and a splash of oil. Season with salt and pepper.
Season the shrimp with garlic powder, onion powder, dry parsley, smoked paprika and salt and pepper and sauté in a splash of olive oil.
Plate your bowl with the rice, broccoli, cucumber salad, shrimp and top with the avocado crema.