Best 3 Avocado Lime Rice With Grilled Shrimp Recipes

AVOCADO LIME RICE WITH GRILLED SHRIMP

Avocado Lime Rice With Grilled Shrimp image

This recipe combines veggies, grains, and protein for a meal that is ready in just over a half hour (including prep), and serves four.

Provided by Mary Jenny

Categories Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups minute rice premium long grain white rice
1 ripe avocado, peeled, pitted and mashed
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley, divided
20 peeled and de-veined frozen shrimp, thawed (U 16-20)
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons lime zest

Steps:

Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

Nutrition Facts : Calories 517.5, Fat 15.3, SaturatedFat 2.2, Cholesterol 58, Sodium 561, Carbohydrate 80.2, Fiber 4.7, Sugar 0.6, Protein 14.1

GRILLED CILANTRO-LIME SHRIMP WITH SPICY HASS AVOCADO PUREE

Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree image

Make and share this Grilled Cilantro-Lime Shrimp With Spicy Hass Avocado Puree recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 limes, juiced and zested
1/2 cup cilantro, fresh, roughly chopped
1 teaspoon cumin, ground
4 tablespoons olive oil, extra virgin
2 lbs large shrimp, peeled and deveined, tails intact
fresh cilantro stem, for garnish
3 ripe avocados, scooped out
3 tablespoons fresh lime juice
3/4 cup sour cream (can use light)
1 jalapeno, seeded and minced
salt

Steps:

In a large mixing bowl, combine the lime juice and zest, cilantro, cumin and oil and whisk well. Add the shrimp and toss to coat. Do not marinate shrimp longer than 5 minutes or the lime juice will begin cooking the shrimp.
Preheat a barbecue or grill pan to medium-high heat. Season the shrimp with salt and pepper to taste and grill for 2-3 minutes on each side or until lightly charred and cooked through, making sure not to overcook the shrimp. Remove the cooked shrimp from the grill and place on a serving platter, with a small serving bowl of the Spicy Hass Avocado Puree. Garnish the shrimp with fresh sprigs of cilantro and serve.
Avocado Puree: Add the avocado, lime juice, sour cream and jalapeno to a blender and puree until smooth, scraping the sides of the blender as needed. Season with salt to taste. Place in a covered, airtight container and refrigerate until serving.

CHILI LIME SHRIMP WITH AVOCADO AND CORIANDER

Chili Lime Shrimp with Avocado and Coriander image

Categories Citrus Herb Shellfish Broil Quick & Easy Winter Gourmet

Yield Serves 2

Number Of Ingredients 11

Ingredients

3/4 pound large shrimp (about 14)
1 garlic clove
1 tablespoon packed brown sugar
3 tablespoons soy sauce
1 teaspoon chili powder
2 teaspoons fresh lime juice
1/4 teaspoon dried hot red pepper flakes
4 teaspoons olive oil
1 firm-ripe California avocado
2 teaspoons fresh lemon juice
2 tablespoons coarsely chopped fresh coriander leaves

Steps:

Shell and devein shrimp and mince garlic. In a bowl stir together garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes, and 2 teaspoons oil and add shrimp, tossing to coat. Marinate shrimp 15 minutes.
Preheat broiler.
Pit and peel avocado and cut into 1-inch pieces. Drain shrimp and arrange on rack of a broiler pan in one layer. Broil shrimp about 4 inches from heat 2 minutes and with tongs turn shrimp over. Broil shrimp 2 minutes more, or until just cooked through, and transfer to another bowl. Add avocado, lemon juice, coriander, remaining 2 teaspoons oil, and salt and pepper to taste and gently toss to coat.

Tips:

To make the perfect grilled shrimp, start with large, fresh shrimp that have been peeled and deveined. Season them simply with salt and pepper, and grill them until they are opaque and slightly charred.
For the avocado-lime rice, use a long-grain rice, such as basmati or jasmine rice. This type of rice will cook up light and fluffy, and it will absorb the flavors of the avocado and lime perfectly.
Be sure to use ripe avocados for the guacamole. Ripe avocados will be soft to the touch and will have a deep green color. They should also be free of any brown spots.
To make the guacamole, simply mash the avocados with a fork until they are smooth. Then, add in the lime juice, salt, and pepper to taste. You can also add other ingredients to your guacamole, such as chopped tomatoes, onions, or cilantro.
When assembling the burrito bowls, start with a layer of rice. Then, top the rice with grilled shrimp, guacamole, salsa, and any other desired toppings. Be sure to wrap the burrito bowls tightly so that they do not fall apart when you eat them.

Conclusion:

These avocado-lime rice bowls with grilled shrimp are a delicious and healthy meal that is perfect for a quick and easy lunch or dinner. They are also a great way to use up leftover rice and shrimp. With their fresh, zesty flavors and satisfying combination of textures, these burrito bowls are sure to be a hit with everyone who tries them.