Shrimp Bowl with Cilantro Lime Rice
Ingredients
- 1 recipe Cilantro Lime Rice
- 1 1/2 pounds medium shrimp
deveined, tail on or peeled
- 3 tablespoons olive oil
- 3/4 teaspoon each kosher salt
smoked paprika, garlic powder, onion powder, and cumin
- 1 can black beans
- 1 15-ounce can corn
- 1 cup pico de gallo
- For serving: avocado slices
cherry tomatoes, optional
- 1/2 cup plain whole milk yogurt*
or use mayo for dairy-free
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 each teaspoon each dried dill
garlic powder and onion powder
- 1/4 each teaspoon each kosher salt and ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**
Directions
- 1
Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
- 2
Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
- 3
Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt.
- 4
Mix all ingredients in a medium bowl.
- 5
To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice).
Shrimp Bowl with Cilantro Lime Rice
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Craving a vibrant, satisfying meal that comes together in a flash? This Shrimp Bowl with Cilantro Lime Rice delivers on flavor and speed, perfect for a busy weeknight. You'll love how easily these fresh ingredients transform into a complete, delicious dinner.
What makes this recipe a standout is the incredible balance of flavors and textures. Plump, medium shrimp are seasoned with a smoky, aromatic blend of paprika, garlic, onion, and cumin, perfectly complementing the bright, zesty Cilantro Lime Rice. A creamy, tangy sauce, featuring adobo sauce for a touch of heat, ties all the components together, making every bite an exciting experience.
Prepare for a burst of fresh, savory, and slightly smoky flavors in every spoonful. You'll enjoy tender, well-seasoned shrimp alongside fragrant Cilantro Lime Rice, hearty black beans and corn, and the vibrant crunch of pico de gallo. The rich, creamy sauce, with its hint of apple cider vinegar and a subtle kick from adobo, adds a luxurious finish. This bowl is a well-rounded meal that feels both comforting and wonderfully fresh.
Easily adapt this bowl to your pantry and preferences. For a dairy-free option, simply swap the plain whole milk yogurt for mayonnaise in the creamy sauce. You can also choose between tail-on or peeled shrimp based on your preference for easier eating, both work beautifully in this dish. Adjust the amount of adobo sauce to control the level of spice, from a gentle warmth to a more pronounced kick.
Serve this colorful shrimp bowl as a quick weeknight dinner, a fulfilling lunch, or a casual gathering. Garnish generously with fresh avocado slices and cherry tomatoes for an extra pop of color and texture, making it as appealing to the eye as it is to the palate.