Cilantro-Lime Shrimp Bowl
Garlicky shrimp cooked in minutes, served over fluffy rice with crispy vegetables and a bright lime crema. Fresh, fast, and restaurant-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 1 cup white rice
- ¾ lb shrimp, peeled and deveined
- 3 cloves garlic cloves, minced
- 1 whole lime, divided (zested + juiced)
- ⅓ cup sour cream
- 2 cups red cabbage, sliced thin
- 1 whole avocado, sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- 1
Boil rice in salted water until tender, ~18 minutes. Cover and let sit off heat.
- 2
Whisk sour cream with lime juice, lime zest, and 1 minced garlic clove. Season with salt and pepper.
- 3
Pat shrimp dry with paper towels. Season with salt and black pepper.
- 4
Heat olive oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 5
Add remaining 2 minced garlic cloves. Cook 30 seconds until fragrant, stirring constantly.
- 6
Add shrimp in a single layer. Do not stir. Sear 2 minutes per side until opaque throughout.
- 7
Divide rice between two bowls. Top with cabbage, shrimp, and avocado.
- 8
Drizzle cilantro-lime crema over each bowl. Sprinkle with fresh cilantro. Serve immediately.
Tools you’ll need
- medium saucepan with lid
- large skillet
- cutting board
- chef's knife
- microplane grater
- small bowl
- whisk
- paper towels
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