Description
This Quick & Easy Mexican Shrimp Bowl is a vibrant and nutritious dish featuring perfectly seasoned shrimp, fragrant cilantro-lime rice, black beans, sweet corn, creamy avocado, and a zesty lime crema. Ideal for a fast, healthy lunch or dinner, it comes together in under 30 minutes, delivering bold Mexican-inspired flavors in every bite.
Ingredients
Shrimp and Seasoning
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and black pepper, to taste
Base and Toppings
- 2 cups cooked cilantro-lime rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped fresh cilantro
- Lime wedges, for serving
Lime Crema
- ¼ cup Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp chopped cilantro
- Pinch of salt
Instructions
- Season the shrimp: In a bowl, toss the peeled and deveined shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
- Cook the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat.
- Prepare the lime crema: In a small bowl, mix together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt until smooth and well combined.
- Assemble the bowls: Divide the cooked cilantro-lime rice evenly among four serving bowls.
- Add toppings: Arrange the cooked shrimp, black beans, corn kernels, halved cherry tomatoes, and sliced avocado over the rice in each bowl.
- Finish with lime crema and garnish: Drizzle the lime crema over each bowl, sprinkle with fresh chopped cilantro, and serve alongside lime wedges for extra zest.
Notes
- Substitute quinoa or cauliflower rice for a lighter, low-carb option.
- Add sliced jalapeños or hot sauce to give the bowls a spicy kick.
- For meal prep, store components like shrimp, rice, and toppings separately to maintain freshness and avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
