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Chile Lime Shrimp Bowls

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Bright, zesty shrimp bowls featuring chili-lime marinated shrimp, cilantro-lime rice, and fresh Tex-Mex toppings—ready in under 30 minutes.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice (about 1 lime)
  • 1 tsp finely grated lime zest
  • 1 ½ tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp cayenne pepper (optional for extra heat)
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 cups hot cooked rice (white or brown)
  • 2 Tbsp chopped fresh cilantro
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 cup diced cherry tomatoes
  • 1 ripe avocado, sliced
  • ¼ cup thinly sliced red onion
  • Lime wedges, for serving

Instructions

  1. In a medium bowl whisk olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, cayenne, salt, and pepper. Add shrimp, toss to coat, and marinate for 15 minutes while you prep the other components.
  2. Fluff the hot cooked rice with a fork; stir in cilantro and an extra squeeze of lime. Keep warm.
  3. Heat a large skillet over medium-high. Add shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Transfer to a plate.
  4. Warm the black beans and corn together in a small saucepan or microwave until heated through; season with a pinch of salt if desired.
  5. Assemble bowls: divide rice among 4 bowls. Top each with black beans, corn, tomatoes, avocado, red onion, and the cooked shrimp.
  6. Serve immediately with lime wedges and extra cilantro if you like.

Notes

  • For a low-carb option, swap rice for cauliflower rice.
  • The shrimp are also excellent grilled on skewers if you prefer.
  • Adjust heat by increasing or omitting the cayenne pepper.

Nutrition

Keywords: shrimp bowl, chili lime shrimp, gluten free dinner, tex mex, quick weeknight meal

Find it online: https://zesticook.com/chile-lime-shrimp-bowls/