Description

A quick and flavorful shrimp rice bowl featuring a zesty lime and chili marinade, fresh herbs, and crisp toppings. Perfect for busy weeknights or satisfying lunches.

Ingredients

Scale

1 pound large shrimp, peeled and deveined (preferably wild-caught)
Juice of 2 fresh limes
3 cloves garlic, minced
1 teaspoon chili powder
1 tablespoon honey
2 tablespoons olive oil
2 cups cooked rice (white, brown, or jasmine)
A small handful cilantro, chopped
2 green onions, thinly sliced
1 cup cherry tomatoes, halved (optional)
1 ripe avocado, sliced
Salt and pepper to taste

Instructions

Prepare the marinade by combining lime juice, minced garlic, chili powder, honey, olive oil, salt, and pepper in a large mixing bowl. Whisk until well blended.
Add the peeled and deveined shrimp to the marinade. Toss gently to coat evenly. Cover and refrigerate for 15 minutes, no longer.
Cook 2 cups of your preferred rice according to package instructions. Fluff with a fork and keep warm.
Heat a nonstick skillet or cast iron pan over medium-high heat. Add shrimp with marinade and cook 2-3 minutes per side until pink and opaque. Cook in batches if needed.
While shrimp cooks, chop cilantro, slice green onions, halve cherry tomatoes, and slice avocado.
Assemble bowls by dividing rice, topping with shrimp, then adding cilantro, green onions, tomatoes, and avocado. Season with salt and pepper and add lime wedges if desired.

Notes

Do not marinate shrimp longer than 15 minutes to avoid mushy texture. Cook shrimp until they form a loose C shape to prevent overcooking. Cook shrimp in batches if needed to avoid overcrowding the pan. Rice can be cooked ahead and reheated with a splash of water.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 375
Sugar: 6
Sodium: 400
Fat: 15
Saturated Fat: 2
Carbohydrates: 35
Fiber: 6
Protein: 30

Keywords: shrimp rice bowl, zesty shrimp, quick dinner, easy recipe, lime shrimp, chili shrimp, healthy shrimp bowl, weeknight meal