Shrimp Bowl with Avocado Cream

Before COVID my favorite lunch at work was a shrimp bowl at a local restaurant. I decided to recreate it for dinner and although it was not the same, I would still make this over and over!

The avocado cream sauce brings it all together and is so simple to make.

Ingredients

FOR THE SHRIMP

1 lb. shrimp, deshelled, deveined & cleaned

1 tsp chili powder

1 tsp salt

1/2 tsp paprika

1/2 tsp oregano

1/4 tsp coriander

1 tsp olive oil

FOR THE AVOCADO CREAM

1 avocado

1/4 C sour cream

1/4 C queso fresco

2 Tbsp water

1/2 C packed cilantro

1/2 serrano or jalapeno (optional)

FOR THE BOWL

Spring mix/lettuce

Black beans

Corn

Brown rice

Cheese

Tortilla strips

To prepare the cream ahead of time, add all avocado cream ingredients to a food processor/blender and blend until smooth. If it is too thick, just add a tablespoon of water at a time and mix. Continue adding water until the consistency is to your liking. I like to put the finished sauce into a squeeze bottle for an easy way to use and store in your fridge for up to 5 days.

To prepare the shrimp, combine all the shrimp spice seasoning in a bowl.

Pat dry your shrimp and toss in the seasoning mixture until fully coated.

Heat the oil in a saucepan over medium high heat. Once hot, add the shrimp and cook about 2-3 minutes per side until they are pink and fully cooked.

Remove from heat and set aside.

To build your bowl place your desired amount of lettuce, rice, black beans and corn in a dish. Add your shrimp and top with cheese, tortilla strips and a generous drizzle of the avocado sauce.