with Creamy High-Protein Herb Sauce
Serves 2 (big, filling bowls)
Ingredients
Shrimp
- 450 g (1 lb) raw shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp chili flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lime
Rice Bowl Base
- 1 cup cooked jasmine or basmati rice
(swap: brown rice or cauliflower rice) - 1 ripe avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- Optional: corn, red onion, cilantro
Creamy High-Protein Herb Sauce
- ¾ cup non-fat Greek yogurt
- 1 tbsp olive oil
- 1–2 tbsp lemon juice
- 1 small garlic clove, grated
- 2 tbsp fresh herbs, finely chopped
(parsley, dill, cilantro, or basil) - Salt & pepper to taste
Instructions
1. Marinate the Shrimp
Toss shrimp with olive oil, spices, lime juice, salt, and pepper.
Let sit 10–15 minutes (don’t go longer — shrimp cook fast).
2. Grill or Pan-Sear
- Grill: Medium-high heat, 2–3 min per side
- Pan: Hot skillet, 2 min per side
Shrimp should be pink, opaque, and slightly charred.
3. Make the Sauce
Whisk all sauce ingredients until smooth.
Adjust lemon and salt to taste. Chill if you want it thicker.
4. Assemble the Bowl
Divide rice between bowls.
Top with shrimp, avocado, veggies.
Drizzle generously with creamy herb sauce.
Macros (Approx, per bowl)
- Protein: 40–45 g
- Calories: ~500–550
- Healthy fats: from shrimp + avocado
- Carbs: moderate (adjust rice portion as needed)
Easy High-Protein Boosts
- Add extra shrimp (+10 g protein)
- Swap half the rice for cauliflower rice
- Mix protein powder (unflavored) into sauce (½ scoop)
Flavor Twists
- Mexican-style: cumin + chipotle, cilantro-lime sauce
- Mediterranean: oregano shrimp + tzatziki
- Spicy: sriracha or harissa in the sauce
