This shrimp bowl is a quick and easy weeknight meal that takes 20 minutes from start to finish. The shrimp is seasoned with Mexican spices, and fresh lime juice, then served with cilantro lime rice and fresh veggies. The protein in this recipe is interchangeable, so try it with salmon, chicken breasts, or even tofu.
Love healthy rice bowls? Try these quick and easy air fryer salmon bites over rice or make a simple ground turkey teriyaki rice bowl with coconut rice.
Table of Contents
One of my favorite things about seafood for an easy dinner is how quick it cooks. This blackened salmon is done in 15 minutes and these shrimp rice bowl can be done in under 20.
It’s no secret we’re obsessed with Mexican in our house (see cilantro lime chicken, one pot taco pasta, carne asada tacos, chorizo tacos, and crispy instant pot carnitas carnitas). We love a good Taco Tuesday meal any day of the week. This recipe features all the best fiesta ingredients.
Don’t forget to top your shrimp bowl with your favorite toppings and sauces like avocado crema or creamy jalapeno ranch dressing.
Ingredients for Shrimp Bowls
Shrimp Marinade
- Olive oil (or avocado oil)
- Lime juice
- Spices: smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper
- Fresh cilantro
Shrimp Rice Bowl
- White rice (sub brown rice, quinoa or lettuce for a salad)
- Red onion
- Tomato
- Jalapeno
- Avocado
- Fire roasted corn
- Cilantro
- Creamy jalapeno dressing (I also like Tessemae’s cilantro lime ranch if you want store bought)
How to Make A Shrimp Bowl
Be sure to head to the recipe card below for step by step instructions and a video showing you how to make this!
- Start by marinating the shrimp. Add the olive oil, lime juice, spices and cilantro to a bowl. Pat the shrimp dry, then add it to the marinade and toss to coat. Cover and marinate in the fridge for 15 minutes.
- While it’s marinading, assemble the shrimp bowls. Make the rice according to package instructions (I like minute rice), then top with fresh ingredients.
- To cook the shrimp, heat a large skillet over medium-high heat (no oil needed). When it’s hot, add the shrimp to the pan in an even layer and cook for 2-3 minutes on one side, flip and cook for another 2-3 minutes on the other side. Remove the shrimp from the heat and stir the shrimp to fully coat it in any sauces that are in the pan.
- Add the shrimp to your assembled bowl and top with more lime juice, fresh cilantro and creamy cilantro ranch if desired.
Tips for Cooking Shrimp
To save time, buy shrimp that’s already peeled and deveined. Most of the time the shrimp at the seafood counter is already previously frozen, so I like to opt for the shrimp that’s in the freezer section. You can buy it with the tail on or off. The tail looks pretty and you can cook the shrimp with them on, but you’ll want to take them off to eat them.
Before cooking, the raw shrimp will be a gray color (so don’t buy the already cooked shrimp from the seafood counter:)).
Keep an eye on the shrimp the entire time because of how quickly it cooks (5-6 minutes total). It will turn an opaque and pink color when it’s done and curl to form a loose “C” shape.
You can either place it in the fridge on a paper towel overnight or my favorite option, transfer the shrimp to a sealed plastic bag and put it in a large bowl full of cold water then place another bowl on top to weigh it down. This method takes about 1-2 hours to thaw.
Looking for more healthy bowls? Try burger bowls, salmon rice bowls, or this turkey teriyaki rice bowl next.
If you love this recipe, don’t forget to leave a star rating and comment with a review. I’d love to hear and connect with you!
Fiesta Shrimp Rice Bowl
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Ingredients
Shrimp Marinade
- 2 tablespoons olive oil or avocado oil
- 2 tablespoon lime juice (about 1 large lime)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (more if you want it more spicy)
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp peeled and deveined
Shrimp Rice Bowl
- 2 cups uncooked white rice (I like Minute Rice but you can also use quinoa, brown rice or lettuce)
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeno sliced (optional)
- Fresh chopped cilantro
- 1 large avocado sliced
- 1 (15 ounce) can fire roasted corn draineda
- To serve: Homemade creamy jalapeno ranch or store bought cilantro ranch
Instructions
- Start by marinating the shrimp. Add the olive oil, lime juice, spices and cilantro to a bowl medium bowl. Pat the shrimp dry, then add it to the marinade and toss to fully coat. Cover and marinate in the fridge for 15 minutes.
- While it’s marinading, assemble the shrimp bowls. Make the rice according to package instructions (I like minute rice), then top with desired toppings.
- To cook the shrimp, heat a large skillet over medium-high heat (no oil needed). When it’s hot, add the shrimp to the pan in an even layer and cook for 2-3 minutes on one side, flip and cook for another 2-3 minutes on the other side. The shrimp will turn an opaque and pink color and form a loose “C” shape when it’s done. Remove the shrimp from the heat and stir to fully coat it in any sauces that are in the pan.
- Add the shrimp to your assembled bowl and top with more lime juice, fresh cilantro and creamy cilantro ranch if desired. See recipe notes for meal prepping.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We liked this, and I will make it again. I might add a few black beans and see how that tastes.
Thanks Tammy!
Loved this. I was looking forward healthy, flavorful recipes and found this. I substituted diced pineapple for the corn. Thanks for a healthy, tasty meal!
You’re welcome! So glad you loved it!!
Found this recipe when I was searching for a creative and yummy dinner. Can’t wait to make this dish for my family!
Let know what you think! 🙂
A great healthy meal Full of flavor
Thanks Sara! We love this one too.
We really enjoyed this. Flavors are good.
Thank ya!