Fresh, zesty, and full of protein — this bowl brings restaurant flavor right to your kitchen!
Servings: 4
WW Points (per bowl): ~7 points
(depending on rice type and oil amount)
🦐 Ingredients
For the Shrimp:
- 400g large shrimp, peeled & deveined – 2 pts
- 1 tbsp olive oil – 4 pts
- 3 cloves garlic, minced – 0 pts
- 1 tbsp light butter – 2 pts
- 2 tbsp lemon juice – 0 pts
- 1 tsp lemon zest – 0 pts
- Salt & pepper, to taste – 0 pts
- ½ tsp paprika or chili flakes (optional) – 0 pts
For the Rice:
- 2 cups cooked jasmine or basmati rice – 8 pts total (~2 pts per serving)
- 1 tbsp light butter or olive oil – 4 pts (optional)
- ½ lime or lemon juice – 0 pts
- Fresh chopped cilantro – 0 pts
For the Avocado Cilantro Cream:
- 1 ripe avocado – 5 pts
- ¼ cup nonfat Greek yogurt – 0 pts
- 1 small garlic clove – 0 pts
- Juice of ½ lime – 0 pts
- 2 tbsp cilantro – 0 pts
- Salt & pepper – 0 pts
- 1–2 tbsp water to thin – 0 pts
🔥 Instructions
- Blend the Sauce:
In a blender, combine avocado, yogurt, garlic, lime juice, and cilantro. Blend until smooth. Add water for desired creaminess. Chill while cooking the shrimp. - Cook the Shrimp:
Heat olive oil and butter in a skillet. Add garlic, sauté for 30 seconds, then add shrimp. Season with salt, pepper, paprika, and lemon zest. Cook 2–3 minutes per side. Finish with lemon juice. - Assemble the Bowls:
Divide rice into bowls. Top with shrimp, drizzle avocado cilantro cream, and sprinkle fresh cilantro.
🌿 WW Breakdown (Per Serving)
- Shrimp + sauce + rice = ~7 WW Points
(Reduce to 5 points by using cauliflower rice or skipping butter.)
