Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chili powder (optional)
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 1 ripe avocado, sliced
- 2 cups cooked jasmine or brown rice
- 1 tbsp chopped parsley or cilantro (for garnish)
- ½ cup mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tbsp chopped dill or parsley
- ½ tsp paprika
- ½ tsp cayenne (optional)
- Salt & pepper to taste
Instructions
- Marinate shrimp with olive oil, paprika, garlic powder, chili powder, salt, pepper, and lemon juice for 10–15 minutes.
- Cook shrimp on a grill pan or skillet 2–3 minutes per side until pink and slightly charred. Remove and set aside.
- Whisk mayonnaise, lemon juice, Dijon mustard, garlic, dill, paprika, cayenne, salt, and pepper to make the creamy garlic herb sauce. Chill until ready to use.
- Assemble bowls with rice as the base, topped with avocado slices and grilled shrimp. Drizzle sauce over the top.
- Garnish with fresh herbs and extra lemon. Serve immediately.
Notes
- Use either Greek yogurt or mayonnaise for the sauce depending on preference.
- Optional: add sliced cucumber, cherry tomatoes, or roasted vegetables for extra color and nutrition.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilled/Stovetop
- Cuisine: American