Shrimp and Avocado Buddha Bowl with Cilantro Lime Sauce
A fresh and creamy cilantro lime sauce drapes shrimp and avocado in this simple, healthy Buddha Bowl recipe. Feel free to swap out any of the grains, veggies or shrimp for whatever you have to use up in the kitchen, including leftovers.
Ingredients
- 2-3 cups cooked rice
- 1 ripe avocado sliced
- 1 cup cherry tomatoes halved
- 20 large, pre-cooked shrimp cocktail shrimp, defrosted
- 1 tsp Old Bay Seasoning or your favorite seasoning blend
- 1 lime in wedges, divided
- 1/2 cup cooked edamame
For the SAUCE:
- ½ cup yogurt
- ½ ripe avocado
- 1 small bunch cilantro divided
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil
For the CRUNCH:
- 4 tortillas, cut into ½-inch-thick strips flour or coen
- 1 tablespoon cooking oil
Instructions
- Preheat the oven to 350° F to prepare the tortilla strips.
- To make the sauce, blend yogurt, avocado, cilantro, garlic, lime juice, salt, and pepper together for dressing. Drizzle olive oil in gradually until well blended. If the sauce is too thick, add in 2 tablespoons of water and blend. Taste, add additional salt and pepper, if needed.
- Coat tortilla strips with oil and scatter over a sheet pan in single layer. Bake in the preheated oven until crispy enough to “snap,” 10 to 15 minutes.
- Season the pre-cooked shrimp with Old Bay Seasoning. Squeeze just a bit of lime on the shrimp (not too much) and a good sprinkle of salt. Give it a good mix.
- To assemble bowls, divide rice amongst 4 large bowls. Scatter tomatoes, edamame and avocado on top. Add shrimp. Top with cilantro sauce and tortilla strips. Garnish with remaining cilantro and lime wedges.
Notes
Use sauce within 2-4 days.
Nutrition
Calories: 448kcalCarbohydrates: 44gProtein: 15gFat: 25gSaturated Fat: 4gCholesterol: 77mgSodium: 952mgPotassium: 705mgFiber: 7gSugar: 5gVitamin A: 443IUVitamin C: 25mgCalcium: 154mgIron: 3mg
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