Go Back
–+ servings
Shrimp avocado rice bowl with cilantro lime sauce served in a bowl
Print Recipe
No ratings yet

Zesty Shrimp and Avocado Rice Bowls with Cilantro Lime Sauce

Creamy, juicy, and bursting with bright citrus flavor—these Zesty Shrimp and Avocado Rice Bowls with Cilantro Lime Sauce are the kind of weeknight dinner that feels like a celebration.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Mixing Bowl
  • Small Bowl

Ingredients

Shrimp

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Rice

  • 2 cups cooked rice (white or brown), hot

Toppings

  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped cilantro

Cilantro Lime Sauce

  • 1/2 cup sour cream or Greek yogurt (room temperature for easier whisking)
  • 1/4 cup chopped cilantro (packed)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon water (to thin if needed)
  • 1/4 teaspoon salt
  • 1 pinch black pepper

Instructions

  • Prepare ingredients: Peel and devein the shrimp if not already done. Dice the avocado, halve the cherry tomatoes, thinly slice the red onion, and chop the cilantro. Cook rice according to package directions and keep warm.
  • Season the shrimp: In a medium bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, and salt and pepper to taste until evenly coated.
  • Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 to 3 minutes per side until shrimp turn pink and opaque. Remove from heat and set aside.
  • Make the cilantro lime sauce: In a small bowl, whisk together sour cream or Greek yogurt, chopped cilantro, lime juice, water, salt, and black pepper until smooth. Adjust lime or salt as desired.
  • Assemble the bowls: Divide cooked rice among four bowls. Top each bowl with cooked shrimp, diced avocado, halved cherry tomatoes, sliced red onion, and chopped cilantro.
  • Finish and serve: Drizzle the cilantro lime sauce generously over each bowl. Serve immediately while shrimp and rice are warm.

Notes

Store components separately in airtight containers for best texture. Shrimp and rice together will keep for 2–3 days in the refrigerator.