Description
A bright and zesty shrimp rice bowl with crisp veggies and customizable ingredients, perfect for weeknight dinners or parties.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp, peeled and deveined
- 2 cups uncooked white rice
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeño, sliced (optional)
- 1 large avocado, sliced
- 1 (15-ounce) can fire-roasted corn, drained
Instructions
- In a medium bowl, whisk together oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne, and cilantro.
- Pat shrimp dry with paper towels and add to the marinade, tossing to coat. Cover and refrigerate for 15 minutes.
- Cook the rice or chosen base according to package directions and keep warm.
- Heat a large skillet over medium-high heat. Add marinated shrimp in a single layer and cook for 2–3 minutes on the first side. Flip and cook for another 2–3 minutes until shrimp are opaque and firm.
- Assemble bowls with rice, shrimp, red onion, cherry tomatoes, jalapeño, drained corn, avocado, and extra cilantro.
- Squeeze additional lime over the top and serve immediately.
Notes
For extra brightness, use lime zest. Refrigerate leftovers within 2 hours and use within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican