Mediterranean Spicy Honey Lime Shrimp Rice Bowls with Cottage Cheese Avocado Crema
These bowls combine sweet, spicy, and tangy flavors in one satisfying dish. Juicy shrimp are glazed with a honey-lime chili sauce, served over fluffy rice, and topped with a creamy, protein-packed cottage cheese avocado crema. The result is a Mediterranean-inspired bowl that’s light, nourishing, and full of bold flavor. Perfect for a quick dinner or meal prep.
Time
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled & deveined
1 tbsp olive oil
2 tbsp honey
Juice & zest of 1 lime
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for extra heat)
Salt & black pepper, to taste
For the Rice Bowls
2 cups cooked jasmine rice or brown rice
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
2 tbsp fresh cilantro or parsley, chopped
Lime wedges, for garnish
For the Cottage Cheese Avocado Crema
1 ripe avocado
½ cup cottage cheese
Juice of ½ lime
1 garlic clove, minced
1 tbsp olive oil
Salt & pepper, to taste
Instructions
Make the cottage cheese avocado crema
In a blender or food processor, combine avocado, cottage cheese, lime juice, garlic, olive oil, salt, and pepper.
Blend until smooth and creamy. Adjust seasoning to taste. Chill until ready to serve.
Cook the shrimp
In a bowl, whisk together honey, lime juice & zest, chili powder, smoked paprika, garlic powder, cayenne, salt, and pepper.
Toss the shrimp in the marinade until well coated.
Heat olive oil in a skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and caramelized. Remove from heat.
Assemble the bowls
Divide rice among serving bowls.
Top with shrimp, cherry tomatoes, cucumber, and red onion.
Drizzle with the avocado crema and sprinkle with fresh herbs.
Garnish with lime wedges and serve immediately.
Tips
Pat shrimp dry before marinating so they sear instead of steaming.
Don’t overcook the shrimp—2–3 minutes per side is enough to keep them tender.
For a smoother crema, blend the cottage cheese and avocado until completely silky.
Make the crema ahead of time and refrigerate for up to 2 days.
Use warm rice for the bowls so the shrimp and crema balance in temperature.
Variations
Base swap: Use quinoa, couscous, or cauliflower rice instead of jasmine rice.
Protein boost: Add grilled chicken, salmon, or chickpeas along with shrimp.
Vegetable upgrade: Mix in roasted zucchini, bell peppers, or steamed broccoli.
Spice level: Add extra cayenne or a drizzle of hot sauce for more heat, or reduce chili powder for a milder version.
Dairy-free crema: Swap cottage cheese with dairy-free yogurt or cashew cream.
Meal prep: Store components separately in containers and assemble fresh for quick lunches.
Q&A
Q: Can I make this ahead of time?
Yes. Cook the rice and prepare the crema in advance. Store shrimp separately and cook them fresh for best flavor and texture.
Q: What can I use instead of shrimp?
Grilled chicken, salmon, or even tofu work well with the honey-lime marinade.
Q: Can I use Greek yogurt instead of cottage cheese in the crema?
Definitely. Greek yogurt will give a slightly tangier, smooth sauce while still keeping it creamy.
Q: How do I make this dish spicier?
Add more cayenne, a chopped fresh chili, or a drizzle of hot sauce to the shrimp marinade.
Nutrition
(per serving, with rice and crema)
Calories: ~460
Protein: 32 g
Fat: 16 g
Carbohydrates: 48 g
Fiber: 6 g
Sodium: ~550 mg
(Values are approximate and may vary depending on the ingredients and portion sizes used.)
Conclusion
This Mediterranean shrimp bowl is a flavorful mix of sweet, spicy, creamy, and fresh. The honey-lime shrimp adds a bright kick, while the cottage cheese avocado crema brings richness and protein. Served over rice with crisp veggies, it’s a balanced, satisfying meal that comes together in just 30 minutes. Great for weeknight dinners or healthy meal prep.