This Shrimp Bowl with Guacamole is easy and quick! Fill a few bowls with homemade guacamole, tomatoes, and spicy shrimp, and you have the perfect dinner for a busy evening!
Are you too busy to cook dinner?
I have the perfect solution for you– one that works for me 9 out of 10 times– ask the husband to make dinner.
Am I right?!
If, however, you’re home alone, or your significant other has trouble remembering how to turn on the stove-top burners, or you, like me, live JUST outside the pizza delivery zone (really?!!?)— this recipe will save the day.
This shrimp bowl recipe is easy.
The most time-consuming part is cooking the rice, and the rest comes together in minutes.
Simply muster up the energy to start cooking, and before you know it, you’ll be devouring this tasty seafood rice bowl!
(Sort of) Meal Planning for a Shrimp Bowl
What’s the key to making these shrimp bowls work on a busy night?
Stock the ingredients ahead of time!
Keep rice in your pantry, shrimp in your freezer, and the veggies on hand, and you’ll be good to go!
How to Thaw Frozen Shrimp
Throw the frozen shrimp in a cold water bath, and they’ll thaw out quickly.
Depending on how big the shrimp are, it should take somewhere around 10 minutes.
Learn More: Find out how to find ethically and sustainably sourced shrimp in this Ultimate Guide to Shrimp!
How to Make a Blender Guacamole
The guacamole in this shrimp bowl is incredibly easy and fast.
Simply add the avocado, minced garlic, jalapeño peppers, lime juice, and yogurt into a blender. You don’t even have to blend it all the way– serve it chunky if you like.
How to Make a Shrimp Bowl
I serve the shrimp and guacamole on top of rice, along with some diced tomatoes and hot sauce (and maybe some cilantro).
All this should take a little less than 20 minutes, leaving you with a hot and tasty meal, and a fully satisfied appetite.
Shrimp Bowl with Guacamole
- 1/2 lb thawed or fresh shrimp (any size), peeled + deveined
- 2 garlic cloves
- 1 TB balsamic vinegar
- 1/2 tsp crushed red pepper
- 1 tsp cayenne pepper
- 1 lemon or lime, juiced
- 2 TB olive oil
- 1 avocado
- 1/2 cup plain yogurt, Greek yogurt, or sour cream
- 1 jalapeño, diced
- 1 lemon or lime, juiced
- 2 diced green onion stalks, diced
- 1/4 cup diced red onion
- 1 cup white rice
- 1/2 cup diced cherry tomatoes
- hot sauce, cilantro (optional)
- Begin cooking rice according to package directions.
- Toss shrimp together with garlic, vinegar, red pepper, cayenne, and lemon juice. Marinate 5-10 minutes.
- Heat sauté pan on medium-high heat and add olive oil. When oil begins to ripple, add shrimp mixture and cook 4-6 minutes until shrimp is hot and pink. (For pre-cooked shrimp, just sauté until hot).
- Remove shrimp from the pan, and continue to simmer liquid for another 4-5 minutes on medium heat.
- For guacamole, blend together avocado, yogurt, jalapeño, and lemon juice in a food processor or blender. Stir in the green and red onion.
- Serve rice, cooked shrimp, and guacamole in a bowl with diced tomatoes. Spoon the sauce from the pan over the shrimp. Optionally, serve with hot sauce and cilantro.