Shrimp and Avocado Buddha Bowl with Cilantro Lime Sauce | Recipe Cart
A fresh and creamy cilantro lime sauce drapes shrimp and avocado in this simple, healthy Buddha Bowl recipe. Feel free to swap out any of the grains, veggies or
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Cooking tools:
- Blender
- Oven
- Baking sheet
- Serving bowl
- Mixing bowl
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2-3 cups cooked rice
- 1 ripe avocado (sliced)
- 1 cup cherry tomatoes (halved)
- 20 large, pre-cooked shrimp (cocktail shrimp, defrosted)
- 1 tsp Old Bay Seasoning (or your favorite seasoning blend)
- 1 lime (in wedges, divided)
- 1/2 cup cooked edamame
- ½ cup yogurt
- ½ ripe avocado
- 1 small bunch cilantro (divided)
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 4 tortillas, cut into ½-inch-thick strips (flour or coen)
- 1 tablespoon cooking oil
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