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Garlic Shrimp Rice Bowl

A quick, flavorful, and healthy bowl featuring smoky seared garlic shrimp, fluffy rice, fresh avocado corn salsa, and a creamy, spicy drizzle.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Garlic Shrimp
  • 1 lb large shrimp peeled, deveined, tails removed
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Bowl Base & Toppings
  • 2 cups jasmine rice cooked
  • 1 cup sweet corn kernels fresh, canned, or thawed
  • 1 large avocado diced
  • 0.25 cup fresh cilantro finely chopped
  • 1 tbsp fresh lime juice
Creamy Drizzle
  • 0.25 cup mayonnaise
  • 1 tbsp hot sauce such as Sriracha
  • 1 tsp water to thin

Equipment

  • Large Skillet or Cast Iron Pan
  • Mixing bowls
  • Whisk
  • Cutting Board
  • Chef's Knife

Method
 

  1. In a medium bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper to form a paste.
  2. Add the dried shrimp to the marinade bowl, toss well to coat evenly, and let sit for 10-15 minutes.
  3. In a small bowl, whisk mayonnaise, hot sauce, and water until a smooth drizzling consistency is reached. Set aside.
  4. In another bowl, gently toss the corn, diced avocado, chopped cilantro, and lime juice with a pinch of salt to create the salsa.
  5. Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer, avoiding overcrowding.
  6. Cook undisturbed for 2 minutes, then flip and cook for another 1-2 minutes until opaque and cooked through. Remove from heat.
  7. Divide the warm cooked rice into bowls. Top with the garlic shrimp and the avocado corn salsa.
  8. Drizzle generously with the creamy sauce, garnish with extra cilantro, and serve immediately.

Notes

Ensure shrimp are patted completely dry before marinating to get the best sear. For meal prep, store the avocado separately to prevent browning.