Shrimp Bowl Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1 tbsp olive oil, minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lime juice. Add shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 30 minutes in refrigerator).

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add the marinated shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side, until pink and opaque and edges curl. Remove from heat, sprinkle with chopped cilantro and set aside. Total cook time per batch ~3–4 minutes.

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan combine rinsed rice, 1.5 cups water, 1/4 tsp salt and 1/2 tbsp butter or oil. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before assembling.

While rice cooks, whisk together 1/4 cup Greek yogurt, 2 tsp mayonnaise, 1 tbsp lime juice, 1 tsp olive oil, 1 tbsp chopped cilantro, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning. If you prefer a thinner sauce, add 1–2 tsp water to reach desired consistency.

Prepare vegetables: core and thinly shred red cabbage, dice cucumber, halve cherry tomatoes, slice avocado and green onion. Keep lime wedges on hand.

Divide warm rice between 2 bowls (about 1/2 cup cooked rice per bowl if serving 2). Arrange shredded cabbage, cucumber, cherry tomatoes and avocado slices in sections on top of rice. Place cooked shrimp on top or to one side.

Drizzle each bowl with the creamy cilantro-lime sauce (about 1.5–2 tbsp per bowl). Garnish with additional cilantro leaves and green onion. Serve with lime wedges to squeeze over just before eating.

Optional: For added heat, sprinkle with crushed red pepper flakes or drizzle with Sriracha to taste.