Lemon Garlic Shrimp & Avocado Rice Bowl
Buttery garlic shrimp over warm rice with creamy avocado, fresh green onions, and a squeeze of lemon. Ready in 20 minutes—the ultimate weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups cooked white or brown rice
- 1 lb shrimp, peeled and deveined
- 1 whole avocado, ripe
- 1 whole lemon
- 3 stalks green onions
- 3 cloves garlic, minced
- 2 tbsp butter
Instructions
- 1
Pat shrimp dry with paper towels. Season generously with salt and pepper.
- 2
Melt butter in a large skillet over medium-high heat until foaming, about 1 minute.
- 3
Add minced garlic and cook 30 seconds until fragrant, then add shrimp in a single layer.
- 4
Sear shrimp 2 minutes per side without stirring until they turn pink and opaque throughout.
- 5
Slice avocado in half, remove the pit, and scoop flesh into halves. Chop green onions.
- 6
Divide rice between bowls, top with shrimp and pan sauce, then avocado halves. Squeeze lemon over top and scatter green onions.
Tools you’ll need
- large skillet
- cutting board
- knife
- paper towels
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