Lemon Garlic Shrimp Rice Bowls with Avocado Cilantro Cream 
Ingredients
For the Shrimp:
• 400g large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste
• ½ tsp paprika or chili flakes (optional)
For the Rice:
• 2 cups cooked jasmine or basmati rice
• 1 tbsp butter or olive oil
• ½ lime or lemon juice
• Chopped cilantro (for garnish)
For the Avocado Cilantro Cream:
• 1 ripe avocado
• ¼ cup Greek yogurt or sour cream
• 1 small garlic clove
• Juice of ½ lime
• 2 tbsp fresh cilantro
• Salt and pepper, to taste
• 1–2 tbsp water (to thin, if needed)
⸻
Instructions
1. Make the Avocado Cilantro Cream:
• Blend avocado, yogurt, garlic, lime juice, cilantro, salt, and pepper until smooth.
• Add a splash of water to reach creamy consistency.
• Chill in fridge while preparing the shrimp.
2. Cook the Shrimp:
• In a skillet, heat olive oil and butter over medium-high heat.
• Add garlic and sauté for 30 seconds.
• Add shrimp, season with salt, pepper, paprika, and lemon zest.
• Cook 2–3 minutes per side until pink and slightly golden.
• Finish with a squeeze of lemon juice.
3. Assemble the Bowls:
• Add warm rice to each bowl.
• Top with garlic lemon shrimp.
• Drizzle with avocado cilantro cream and sprinkle with fresh cilantro.
• Optional: add diced cucumber, cherry tomatoes, or red onion for crunch.
Serving Tip
Serve with extra lime wedges and a light drizzle of olive oil for a restaurant-style finish.
