Description
A bright and tangy shrimp bowl that’s quick to prepare, featuring a lime-cilantro marinade, served over rice or quinoa with creamy avocado.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil (plus extra if needed)
- Juice of 2 limes (about 2–3 tablespoons)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- In a mixing bowl, whisk the olive oil with lime juice, cilantro, minced garlic, and a pinch of salt and pepper.
- Add the shrimp and toss until evenly coated. Cover and let marinate for 15 minutes.
- Heat a skillet over medium-high heat and add a drizzle of oil if the pan looks dry.
- Arrange the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
- Remove from heat and let the shrimp rest for one minute.
- Serve the shrimp over warm rice or quinoa, topped with sliced avocado and lime wedges. Squeeze lime to taste.
Notes
For a low-carb meal, serve in lettuce cups. Avoid over-marinating the shrimp to prevent them from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican