Easy Fiesta Shrimp Rice Bowl
A vibrant weeknight dinner featuring zesty lime-marinated shrimp, fresh vegetables, and aromatic Mexican-inspired spices served over fluffy rice. Ready in just 25 minutes!
Ingredients
- For the Shrimp Marinade:
- 2 tablespoons olive oil or avocado oil extra virgin preferred
- 2 tablespoons fresh lime juice about 1 large lime
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt kosher or sea salt
- 1/4 teaspoon black pepper freshly ground preferred
- 1/8 teaspoon cayenne pepper adjust to taste
- 2 tablespoons fresh cilantro chopped finely
- 1 lb raw shrimp peeled and deveined
- For the Rice Bowl:
- 2 cups white rice uncooked
- 1/4 cup red onion diced small
- 1/2 cup cherry tomatoes diced
- 1 jalapeño pepper sliced, optional
- Fresh cilantro to taste, for garnish
- 1 large avocado sliced just before serving
- 1 15 oz can fire-roasted corn (drained)
- Jalapeño ranch or cilantro ranch dressing as needed
Instructions
- Create the marinade: In a medium bowl, whisk together olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, and cayenne pepper until smooth. Fold in chopped cilantro.
- Marinate the shrimp: Pat shrimp completely dry with paper towels. Add to marinade and toss until thoroughly coated. Cover and refrigerate for 15-30 minutes (no more than 2 hours).
- Prepare the rice: Cook rice according to package directions using a 2:1 water-to-rice ratio. Bring to boil, then reduce heat to low and simmer covered for 18-20 minutes until tender. Fluff with a fork and keep warm.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add marinated shrimp in a single layer without overcrowding. Cook 2-3 minutes per side until shrimp turn pink and form a loose "C" shape.
- Assemble bowls: Place warm rice in each bowl. Top with diced red onion, cherry tomatoes, sliced jalapeños, fire-roasted corn, and sliced avocado. Nestle cooked shrimp on top and garnish with fresh cilantro. Serve with dressing on the side.
Notes
Choose large or jumbo shrimp (21-25 count per pound) for best results
Rice alternatives: quinoa, brown rice, or cauliflower rice work well
For milder heat, reduce cayenne and omit jalapeños
For extra spice, add serrano peppers or hot sauce to marinade
Store components separately in refrigerator for up to 3 days
Add avocado and cilantro just before serving to maintain freshness
Protein substitutions: grilled chicken, tofu, or salmon work well
Rice alternatives: quinoa, brown rice, or cauliflower rice work well
For milder heat, reduce cayenne and omit jalapeños
For extra spice, add serrano peppers or hot sauce to marinade
Store components separately in refrigerator for up to 3 days
Add avocado and cilantro just before serving to maintain freshness
Protein substitutions: grilled chicken, tofu, or salmon work well
