Description
A satisfying and creamy shrimp rice bowl designed for meal prep, featuring a tangy Greek yogurt sauce, seared shrimp, and fresh vegetables. This recipe provides stable energy and lasts up to 4 days in the fridge.
Ingredients
Scale
- 2 cups long-grain white rice (Jasmine or Basmati)
- 1.5 lbs large shrimp, peeled and deveined
- 1 ripe avocado
- 1 cup full-fat or 2% plain Greek yogurt
- 2 tablespoons sour cream or mayonnaise
- Juice of 1 large lemon
- 2 cloves garlic, minced
- 3–4 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sesame oil
- Red pepper flakes, to taste
- Salt and black pepper, to taste
- Paprika, for seasoning shrimp
- Cooking oil for skillet
Instructions
- Rinse 2 cups of jasmine rice under cold water until the water runs clear to remove excess starch.
- Cook the rice according to package instructions. Once done, fluff with a fork and let it cool completely to prevent condensation in containers.
- Pat the shrimp dry with paper towels and season generously with salt, pepper, and a pinch of paprika.
- Heat a large skillet over medium-high heat with a drizzle of oil.
- Add shrimp in a single layer and sear for 2-3 minutes per side until pink and opaque. Remove from heat immediately.
- In a small bowl, whisk together Greek yogurt, sour cream, lemon juice, minced garlic, sesame oil, and chopped green onions. Adjust seasoning if needed.
- Assemble bowls by placing cooled rice in meal prep containers, topping with seared shrimp and sliced avocado.
- Drizzle the creamy sauce over the bowl and garnish with fresh cilantro and red pepper flakes.
- Store in airtight containers in the refrigerator for up to 4 days. Add avocado fresh on the day of eating if possible.
Notes
Cool the rice completely before packing to avoid sogginess. Do not overcook the shrimp as they will continue to cook from residual heat. The sauce can be made up to 3 days in advance. For best texture, add avocado fresh on the day you eat it, or squeeze lemon juice on slices to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 2
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 4
- Protein: 35
Keywords: shrimp rice bowl, meal prep, creamy shrimp, healthy lunch, Greek yogurt sauce, high protein, gluten-free option