Grilled Shrimp Bowl with Cabbage, Avocado & Lime Yogurt Sauce
Recipes
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Servings:2
Prep Time:10 minutes
Cooking Time:22 minutes
Ingredients
0.5 cup, dry[62.5 g] Brown Rice
2 tbsp[28 g] Olive Oil (Divided)
10 oz[284 g] Shrimp (Peeled & deveined)
0.25 tsp[0.7 g] Garlic Powder
0.25 tsp[0.57 g] Smoked Paprika
0.25 tsp[0.3 g] Kosher Salt
2 cup[113.4 g] Shredded Red Cabbage
0.5 medium[75 g] Avocado (Diced)
6 tbsp[90 g] Plain Non Fat Greek Yogurt
4 tsp[20 g] Fresh Lime Juice
1 dash[0.63 ml] Kosher Salt
1 cup[123 g] Raspberries
Directions
1.Prepare brown rice according to package directions. When finished, drizzle with half of the olive oil and season with a pinch of salt. Fluff with a fork and set aside.
2.Toss the shrimp with the remaining olive oil, garlic powder, smoked paprika, and kosher salt. Grill over medium heat for 2–3 minutes per side, or until pink, opaque, and lightly charred.
3.In a small bowl, whisk together the yogurt and lime juice until smooth to make the zesty lime yogurt dressing.
4.In a medium bowl, toss the shredded cabbage and diced avocado with a spoonful of the lime yogurt dressing, just enough to lightly coat. Set aside. Do not mix with the rice.
5.Spoon the rice onto a plate, then top with the cabbage–avocado mixture. Arrange the grilled shrimp alongside and drizzle generously with the remaining lime yogurt dressing. Serve raspberries on the side to boost fiber.
