Description
These vibrant Chili Lime Shrimp Bowls are a quick and flavorful meal featuring perfectly seasoned shrimp cooked with a smoky, spicy blend of spices, served over a fresh and zesty rice and veggie mix. The combination of tender shrimp, bright lime juice, creamy avocado, and fresh cilantro creates a satisfying and colorful dish perfect for lunch or dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, zested and juiced
Rice and Vegetable Mixture
- 1/2 cup cooked rice
- 1/2 cup corn kernels, cooked
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
Toppings and Garnishes
- 1/4 cup avocado, sliced
- 1 tablespoon fresh lime juice for drizzling
- Additional fresh cilantro for garnish
Instructions
- Preheat Skillet: Heat a large skillet over medium-high heat to prepare for cooking the shrimp.
- Prepare the Shrimp: While the skillet heats, pat the shrimp dry with paper towels to ensure they sear properly.
- Mix Seasonings: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Add Oil to Skillet: Once hot, add the olive oil to the skillet, heating it until shimmering.
- Cook the Shrimp: Place the shrimp carefully in a single layer in the skillet without overcrowding them.
- Season Shrimp: Evenly sprinkle the seasoning mixture over the shrimp in the skillet.
- Sauté Shrimp: Cook shrimp for 2-3 minutes per side until pink and opaque, ensuring they are cooked through but still tender.
- Zest the Lime: While shrimp cooks, zest the lime and set the zest aside for later use.
- Remove Shrimp: Take the shrimp off the skillet once cooked and set aside to rest briefly.
- Combine Rice and Veggies: In a medium bowl, mix the cooked rice, corn kernels, black beans, cherry tomatoes, red onion, and chopped cilantro.
- Add Lime Zest: Stir the reserved lime zest into the rice and vegetable mixture for bright flavor.
- Incorporate Lime Juice: Squeeze the juice of half the lime into the rice mixture and mix thoroughly.
- Assemble Bowls – Base: In serving bowls, distribute the rice and vegetable mixture evenly as the base layer.
- Add Shrimp: Top the rice mixture with the freshly cooked chili lime shrimp.
- Top with Avocado: Arrange sliced avocado on top of the shrimp for creaminess.
- Drizzle Lime Juice: Drizzle fresh lime juice over the shrimp and avocado for a bright finish.
- Garnish and Serve: Sprinkle remaining fresh cilantro on top and serve immediately while warm.
Notes
- For best flavor, use freshly peeled and deveined shrimp.
- Adjust cayenne pepper to control the heat level to your preference.
- Cook rice ahead of time or use leftover rice to speed up preparation.
- Make sure not to overcrowd the skillet to allow shrimp to cook evenly and develop a nice sear.
- Serve immediately to enjoy the shrimp at their juiciest and the avocado fresh.
