Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lime Juice, divided
  • 2 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 0.5 tsp Cumin
  • 0.5 tsp Sea Salt
  • 0.25 tsp Red Pepper Flakes
  • 3 cups Cooked Basmati Rice
  • 2 large Avocados, sliced
  • 1 cup Fresh Corn
  • 1 cup Cherry Tomatoes, halved
  • 0.5 small Red Onion, thinly sliced
  • 0.25 cup Fresh Cilantro, chopped
  • 0.25 cup Plain Non-fat Greek Yogurt
  • 0.5 tsp Garlic Powder

Instructions:

  1. Pat 1.5 lbs of shrimp completely dry with paper towels.
  2. In a large bowl, whisk together the olive oil, 1 tablespoon lime juice, minced garlic, smoked paprika, cumin, sea salt, and red pepper flakes. Toss the shrimp until coated and marinate for 10 minutes.
  3. Whisk the sauce. Combine 0.25 cup Greek yogurt, 1 tbsp lime juice, and 0.5 tsp garlic powder until velvety.
  4. Heat the pan. Set your skillet over medium high heat for 3 full minutes. Wait until you see a faint wisp of smoke.
  5. Sear the shrimp. Add shrimp in a single layer. Cook for 2 minutes until the bottom edge turns opaque and pink.
  6. Flip and finish. Flip and cook for 1-2 minutes more until they form a 'C' shape and are charred.
  7. Assemble the base. Divide 3 cups of basmati rice into four bowls.
  8. Layer the toppings. Top with corn, halved tomatoes, sliced red onion, and avocado slices.
  9. Final touch. Place the grilled shrimp on top, drizzle with the garlic yogurt sauce, and scatter with fresh cilantro.