Lemon Garlic Shrimp Rice Bowls with Avocado Cilantro Cream

🔥 Instructions

1. Make the Avocado Cilantro Cream:
   Blend the avocado, Greek yogurt or sour cream, garlic, lime juice, cilantro, salt, and pepper until completely smooth. Add 1–2 tablespoons of water if needed to achieve a silky drizzleable consistency. The mixture should be creamy and bright with a subtle herbal aroma. Chill in the refrigerator while preparing the shrimp so the flavours develop and the sauce thickens slightly.
2. Cook the Shrimp:
   Heat the olive oil and butter in a skillet over medium-high heat until the butter melts and begins to bubble. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the shrimp in a single layer, seasoning with salt, pepper, paprika or chili flakes if using, and lemon zest. Cook for 2–3 minutes per side, allowing the shrimp to turn pink and lightly golden at the edges. Finish with a squeeze of lemon juice to brighten the flavours. Remove from heat promptly to prevent overcooking.
3. Assemble the Bowls:
   Add warm rice to each bowl and drizzle with a small amount of butter or lemon juice if desired. Top the rice with the lemon garlic shrimp, arranging them so the juices seep slightly into the rice. Spoon or drizzle the avocado cilantro cream generously over the shrimp. Garnish with chopped cilantro. For extra crunch and freshness, add diced cucumber, cherry tomatoes, or thin slices of red onion.

🌿 Serving Tip