1. Make the Avocado Cilantro Cream:
• Blend avocado, yogurt, garlic, lime juice, cilantro, salt, and pepper until smooth.
• Add a splash of water to reach creamy consistency.
• Chill in fridge while preparing the shrimp.
2. Cook the Shrimp:
• In a skillet, heat olive oil and butter over medium-high heat.
• Add garlic and sauté for 30 seconds.
• Add shrimp, season with salt, pepper, paprika, and lemon zest.
• Cook 2–3 minutes per side until pink and slightly golden.
• Finish with a squeeze of lemon juice.
3. Assemble the Bowls:
• Add warm rice to each bowl.
• Top with garlic lemon shrimp.
• Drizzle with avocado cilantro cream and sprinkle with fresh cilantro.
• Optional: add diced cucumber, cherry tomatoes, or red onion for crunch.
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🌿 Serving Tip
Serve with extra lime wedges and a light drizzle of olive oil for a restaurant-style finish
