Zesty Shrimp & Avocado Rice Bowls with Cilantro Lime Sauce:

Ingredients:

– For the Shrimp:

• – 1 pound large shrimp, peeled and deveined
• – 1 tablespoon olive oil
• – 1 teaspoon chili powder
• – 1/2 teaspoon cumin
• – Salt and pepper to taste
• – For the Rice Bowls:
• – 2 cups cooked white or brown rice (or quinoa for a twist)
• – 1 ripe avocado, sliced
• – 1 cup corn kernels (fresh or frozen)
• – 1/2 cup black beans, drained and rinsed
• – 1/2 cup cherry tomatoes, halved
• – 1/4 cup red onion, thinly sliced
• – Fresh cilantro for garnish
• – Lime wedges for serving

– For the Cilantro Lime Sauce:

• – 1/2 cup Greek yogurt or sour cream
• – 1/4 cup fresh cilantro, chopped
• – 1 tablespoon lime juice
• – 1 teaspoon honey or agave
• – Salt and pepper to taste

Instructions:

1. Prepare the Shrimp:

– In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper.

– Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until they are pink and cooked through. Remove from heat and set aside.

2. Make the Cilantro Lime Sauce:

– In a small bowl, whisk together Greek yogurt (or sour cream), cilantro, lime juice, honey, salt, and pepper until smooth. Adjust seasoning if needed. Set aside.

3. Assemble the Bowls:

– Divide the cooked rice (or quinoa) between bowls.

– Top with the cooked shrimp, sliced avocado, corn, black beans, cherry tomatoes, and red onion.

4. Serve:

– Drizzle the cilantro lime sauce over the top.

– Garnish with fresh cilantro and lime wedges on the side.

5. Enjoy!

This makes a flavorful, colorful, and satisfying meal with a balance of protein, healthy fats, and veggies. Perfect for a quick lunch or dinner!/.,