Shrimp Bowl
Ingredients
The bowls
-
¾
cup
uncooked basmati rice
-
1-2
whole
avocado, sliced
-
1
whole
mango, sliced or diced
-
1
cup
baby tomatoes, halved
For the shrimp
-
350-400
g
defrosted shrimp, peeled and deveined
-
½
cup
panko breadcrumbs
-
¼
cup
flour
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
1
tsp
salt
-
½
tsp
pepper
-
½
tsp
cumin
-
½
tsp
paprika
-
1
whole
egg
For the cilantro sauce
-
1
whole
juice of one lemon
-
¼
cup
olive oil
-
¼
cup
plain Greek yogurt
-
2
tbsp
minced fresh cilantro
-
3
cloves
garlic, pressed
-
1½
tsp
salt
-
½
tsp
pepper
Instructions
- Cook the rice according to package instructions and set aside.
- Whisk together the lemon juice, olive oil, Greek yogurt, minced cilantro, pressed garlic, salt, and pepper to make the cilantro sauce and set aside.
- Prepare the shrimp by mixing breadcrumbs, garlic powder, onion powder, salt, pepper, cumin, and paprika in one bowl, whisking the egg in another bowl, and placing flour in a third bowl.
- Dip shrimp in flour, then in the egg wash, and finally in the breadcrumb mixture, pressing to adhere the breadcrumbs.
- Preheat the air fryer to 400°F and cook shrimp in batches for 4 minutes, flip, and cook for another 4 minutes until crispy.
- Assemble the bowls with rice, mango, tomatoes, sliced avocado, and cooked shrimp, then drizzle the cilantro sauce over the top.
Nutrition Facts (estimated)
Servings
2-3
Calories
588
Total fat
30.8g
Total carbohydrates
50.3g
Total protein
33.9g
Sodium
2251mg
Cholesterol
252.9mg
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