Cilantro Shrimp & Avocado Butter & Sea Salt Rice Bowl
Ingredients
- 2 Minute Rice® Butter & Sea Salt Cups
- 300 g raw shrimp, peeled and deveined
- 1 ripe avocado, sliced or diced
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- Salt and black pepper, to taste
For the Avocado Lime Drizzle
- ½ ripe avocado
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 tablespoon water, plus more if needed
- 1 tablespoon chopped cilantro
- Pinch of sea salt
- Optional: a few drops of hot sauce
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Instructions
Step 1
Pat the shrimp dry with paper towel. In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, cumin, salt, black pepper and lime juice. Let it sit for 5 minutes while you prepare the vegetables.Step 2
Heat a non-stick skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes per side, or until pink, opaque and lightly golden. Avoid overcooking, as shrimp can become rubbery quickly.Step 3
Prepare Minute Rice® Butter & Sea Salt Cups according to package directions.Step 4
Blend or mash ½ avocado with Greek yogurt, lime juice, cilantro, water and a pinch of sea salt until smooth. Add more water if you prefer a thinner sauce.Step 5
Divide the warm Butter & Sea Salt rice between two bowls. Top with cooked cilantro shrimp, avocado, cherry tomatoes, cucumber, red onion and extra cilantro.Step 6
Drizzle with the avocado lime sauce and add extra lime juice if desired. Serve immediately while the rice and shrimp are warm.
Contents
A Fresh and Zesty Meal in 15 Minutes
This Cilantro Shrimp & Avocado Butter & Sea Salt Rice Bowl is a fresh, satisfying and flavour-packed meal designed for busy weekdays, quick lunches or light dinners that still feel homemade. Built on the rich, buttery taste of Minute Rice® Butter & Sea Salt Cups, this bowl combines tender shrimp, creamy avocado, fresh cilantro, lime juice and crisp vegetables for a balanced meal that comes together in minutes.
The buttery jasmine rice provides a savoury base that pairs beautifully with citrusy shrimp and smooth avocado. Because the rice cups are ready in just one minute, this recipe is especially useful when you want a protein-rich rice bowl without cooking rice from scratch. Minute Rice® Butter & Sea Salt Cups are microwaveable, made with fluffy jasmine rice, real butter and sea salt, and come in a convenient 2 x 125 g format.
Why This Recipe Works
The key to this rice bowl is contrast. The buttery jasmine rice gives the recipe a warm, savoury foundation, while the lime, cilantro and avocado bring freshness and brightness. The shrimp cooks quickly, making this a practical protein option for a fast meal.
Minute Rice® Butter & Sea Salt Cups are especially useful here because they already bring seasoning, richness and texture to the bowl. The rice contains jasmine rice, butter, sea salt, sunflower oil and sunflower lecithin, which helps create a ready-to-serve base with minimal preparation.
Serving Suggestions
This shrimp and avocado rice bowl can be served as a complete meal, but it also works well with:
- Grilled corn or charred corn salsa
- Black beans or pinto beans
- Shredded romaine lettuce
- Pickled red onions
- Mango salsa
- Tortilla chips on the side
- A light cucumber salad
For a more filling version, add black beans, roasted sweet potato or extra avocado.
Recipe Tips
- Use fresh lime juice rather than bottled lime juice for a cleaner, brighter flavour.
- Do not overcook the shrimp. Once they turn pink and opaque, remove them from the pan.
- For extra heat, add jalapeño, chili flakes or a little chipotle powder to the shrimp seasoning.
- For meal prep, store the rice, shrimp, vegetables and avocado sauce separately. Assemble just before eating to keep the avocado and vegetables fresh.
- Because the rice cups contain butter, this recipe is not dairy-free. The product ingredients list includes butter from milk.
Storage and Reheating
Store cooked shrimp and rice in an airtight container in the refrigerator for up to 2 days. Keep avocado, fresh vegetables and sauce separate when possible.
To reheat, warm the rice and shrimp gently in the microwave until heated through. Add the avocado, vegetables, cilantro and sauce after reheating.
This recipe is best enjoyed fresh because avocado can brown and shrimp can dry out if reheated too many times.
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