Description
A quick, budget-friendly, and creamy shrimp bowl made with avocado, lime, and Greek yogurt. This meal comes together in under 15 minutes and feels indulgent without the high cost.
Ingredients
Scale
- 1 cup cooked rice or quinoa (leftover or quick-cook)
- 1 cup fresh spinach
- 1 lb frozen shrimp, peeled and deveined (thawed and patted dry)
- 1 ripe avocado
- 1–2 limes (juiced)
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp oil (for skillet)
- Optional: 1/2 cup canned corn, 1/2 cup black beans
Instructions
- Warm the rice or quinoa in the microwave or on the stove. Spread it into serving bowls.
- If using frozen shrimp, thaw in cold water for 5 minutes, then drain and pat dry thoroughly.
- In a mixing bowl, scoop out the avocado flesh. Add lime juice, Greek yogurt, cilantro, salt, and pepper. Mash until creamy and set aside.
- Heat oil in a large skillet over medium-high heat.
- Add shrimp in a single layer. Season with salt, pepper, and garlic powder.
- Cook shrimp for 1-2 minutes per side until pink and opaque. Do not overcook.
- Remove shrimp from heat and let rest for 1 minute.
- Spoon the creamy avocado sauce over the rice.
- Top with the warm shrimp and any optional add-ins like corn or beans.
- Squeeze extra lime juice over the top if desired and serve immediately.
Notes
Ensure shrimp are completely dry before cooking to ensure they sear rather than steam. Mash the avocado by hand for a rustic texture. Store leftovers separately to prevent avocado browning; consume within 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 6
- Protein: 20
Keywords: shrimp, avocado, bowl, budget meal, quick dinner, healthy eating, meal prep, creamy, gluten-free