Description
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing / Bowl Assembly
- Cuisine: Latin / Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 190mg
