Description
A bright, punchy, and zesty Mexican-inspired shrimp bowl that comes together in just 20 minutes. This high-protein, low-stress meal balances acid, heat, and salt with charred lime, fresh cilantro, and tender seared shrimp over warm rice.
Ingredients
Scale
- 1 pound jumbo or large shrimp, peeled and deveined
- 3–4 limes (juice of 2 for marinade, fresh for serving)
- 1 large bunch fresh cilantro, chopped
- 3–4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 1 tablespoon coconut aminos or soy sauce
- 1 medium red onion, thinly sliced
- 1 large avocado, sliced
- 2 cups cooked rice (Jasmine or brown)
- 1 can black beans, rinsed and drained
- 1 jalapeño, thinly sliced (optional)
- ¼ cup cotija cheese or feta, crumbled
Instructions
- Pat the shrimp completely dry with paper towels and place them in a mixing bowl.
- In a small bowl, whisk together the juice of 2 limes, minced garlic, cumin, chili powder, olive oil, and coconut aminos.
- Pour the marinade over the shrimp and toss to coat evenly. Let sit while prepping vegetables.
- Slice the red onion thinly (soak in ice water for 5 minutes if desired to reduce bite), slice the avocado, chop the cilantro, and rinse the black beans.
- Warm the cooked rice in the microwave with a splash of water for 1-2 minutes, or start cooking fresh rice.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer (cook in batches if necessary).
- Sear shrimp for 1-2 minutes per side until pink and opaque. Remove immediately to prevent overcooking.
- Spoon warm rice into serving bowls as the base.
- Top with black beans, sliced red onion, and avocado.
- Place the seared shrimp on top.
- Drizzle with remaining marinade, finish with a squeeze of fresh lime juice, crumbled cheese, and fresh cilantro.
- Serve immediately.
Notes
Ensure shrimp are very dry before searing to achieve a good crust. The flavors improve after sitting in the fridge for a day, making it excellent for meal prep. Reheat rice and beans in the microwave; eat shrimp cold or at room temperature to avoid rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 6
- Protein: 25
Keywords: shrimp bowl, mexican shrimp, quick dinner, weeknight meals, healthy shrimp recipe, lime shrimp, meal prep, gluten-free dinner