Zesty, bold, and packed with fresh ingredients, these chili lime shrimp bowls are the kind of meal I turn to when I want something quick, flavorful, and satisfying. Tender shrimp are tossed in a smoky, spicy chili-lime marinade, then served over fluffy rice with crunchy veggies, creamy avocado, and a splash of lime juice. Every bite is vibrant, balanced, and just a little addictive.
Why You’ll Love This Recipe
I love how this recipe brings big flavors with minimal effort. The chili and lime combo delivers a perfect mix of heat and tang that wakes up the taste buds, while the shrimp cook in just minutes. It’s a one-bowl meal that checks all the boxes—fresh, hearty, and energizing. Plus, it’s easy to customize with what I have on hand, whether I’m meal-prepping for the week or whipping up a quick dinner after a long day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
shrimp
olive oil
chili powder
cumin
smoked paprika
garlic powder
onion powder
cayenne pepper
salt
black pepper
lime (zest and juice)
cooked rice
corn kernels
black beans
cherry tomatoes
red onion
fresh cilantro
avocado
additional fresh lime juice for drizzling
Directions
I start by heating a large skillet over medium-high heat.
While it heats, I pat the shrimp dry so they get that nice sear instead of steaming.
In a small bowl, I mix up the spices: chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper.
Once the skillet’s hot, I add the olive oil and let it shimmer.
I lay the shrimp in a single layer and coat them evenly with the spice mixture.
I cook them for about 2–3 minutes on each side, just until they turn pink and opaque.
As they cook, I zest the lime and set it aside.
When the shrimp are done, I take them off the heat and set them aside.
In a bowl, I combine cooked rice, corn, black beans, cherry tomatoes, red onion, and chopped cilantro.
I stir in the lime zest and juice, letting those bright citrus flavors coat everything.
To build the bowls, I add the rice mixture as a base, top with shrimp and avocado slices, then drizzle with fresh lime juice.
I finish it all with a sprinkle of cilantro on top and serve immediately.
Servings and timing
Servings: 2 hearty bowls (can be stretched to 3 if serving with sides)
Prep time: 15 minutes
Cook time: 10 minutes
Rest time: 5 minutes
Total time: 30 minutes
Calories per serving: ~450
Variations
I sometimes swap rice for quinoa or cauliflower rice for a lighter base.
If I want extra heat, I add sliced jalapeños or an extra pinch of cayenne.
Pinto or kidney beans work well if I’m out of black beans.
A scoop of mango salsa adds a sweet contrast that’s perfect in summer.
When I need a creamier bowl, I’ll throw in a spoonful of Greek yogurt or a swirl of chipotle mayo.
storage/reheating
To store leftovers, I keep the components separate:
Shrimp go into an airtight container and stay fresh for up to 2 days. I reheat them gently in a skillet to avoid overcooking.
Rice and veggies go into a separate container. They reheat well in the microwave or on the stovetop with a splash of water.
Avocado I slice fresh each time to avoid browning, but if I have to store it, I coat it with lime juice and press plastic wrap directly on top.
FAQs
How long does it take to prepare this recipe?
From start to finish, I usually have this ready in about 30 minutes. It’s a great weeknight option when I’m short on time but still want something nourishing and delicious.
Can I use frozen shrimp for this recipe?
Yes, I use frozen shrimp often. I just make sure to thaw them completely and pat them dry before cooking so they sear properly.
Can I substitute the rice with another grain?
Absolutely. I’ve made this with quinoa, couscous, farro, and even brown rice. Each one brings a slightly different texture and flavor, but they all work beautifully.
How can I make this recipe spicier?
For more heat, I add extra cayenne pepper to the spice mix or toss in some fresh jalapeños with the veggies. A drizzle of hot sauce at the end does the trick too.
Can I prepare the ingredients in advance?
Yes, I often prep the rice, beans, and chopped veggies ahead of time. I cook the shrimp fresh since they’re so quick, but having the rest ready makes this dish come together in no time.
Conclusion
These chili lime shrimp bowls are a go-to for me when I want something quick, bold, and fresh. They’re endlessly adaptable, full of texture, and bursting with flavor. Whether I’m meal-prepping or making a last-minute dinner, this recipe always hits the spot. I hope it becomes a staple in your kitchen too.
Zesty, bold, and fresh, these Chili Lime Shrimp Bowls feature spiced, citrusy shrimp served over a bed of rice with beans, veggies, avocado, and fresh lime for a vibrant, satisfying one‑bowl meal.
Ingredients
12–16 large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional, for heat)
Salt & black pepper, to taste
Zest and juice of 1 lime
2 cups cooked rice
½ cup corn kernels (fresh, canned, or thawed frozen)
½ cup black beans, drained and rinsed
1 cup cherry tomatoes, halved
¼ red onion, finely diced
1–2 avocados, sliced
2 tbsp fresh cilantro, chopped
Extra lime wedges for serving
Instructions
Pat shrimp dry with paper towels so they sear properly.
In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
Heat a skillet over medium-high and add olive oil.
Lay the shrimp in a single layer and sprinkle the spice mix evenly over them.
Cook shrimp 2–3 minutes per side (depending on size), until pink and opaque. Remove from heat.
Zest the lime, then squeeze the juice over the cooked shrimp and toss gently.
In a mixing bowl, combine cooked rice, corn, black beans, cherry tomatoes, and red onion. Add lime zest and juice, tossing to coat.
Divide the rice‑veggie mixture into bowls. Top each with shrimp and avocado slices.
Sprinkle cilantro over top and serve with extra lime wedges.
Notes
You can substitute quinoa, cauliflower rice, or another grain for the base.
For more heat, add sliced jalapeños or a drizzle of hot sauce.
Swap black beans for pinto or kidney beans if that’s what you have.
Mix in mango salsa for a sweet contrast.
If you don’t have fresh avocado, a dollop of guacamole or Greek yogurt works too.
When using frozen shrimp, thaw fully and pat dry before cooking to avoid steaming.
