Chili-Lime Shrimp Bowls Recipe

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime

For the Mango Avocado Salsa:

  • 1 mango, diced
  • 1 avocado, diced
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1/4 teaspoon salt

For the Bowls:

  • 2 cups cooked rice (white, brown, or cilantro-lime rice)
  • 1 (15 oz) can black beans, rinsed and drained
  • Optional garnishes: sour cream, shredded cheese, hot sauce, sliced avocado, tortilla chips

Instructions

  • Make the salsa: Combine the diced mango, avocado, red onion, cilantro, lime juice, and salt in a medium bowl. Toss gently to combine and set aside.
  • Marinate the shrimp: In a separate bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Add the shrimp and toss to coat. Let marinate for at least 10 minutes (or in the refrigerator for up to 30 minutes if prepping ahead).
  • Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
  • Assemble the bowls: Divide the cooked rice among your serving bowls. Top with black beans, cooked shrimp, and a generous portion of the mango avocado salsa.
  • Garnish and serve: Add your favorite toppings like sour cream, shredded cheese, hot sauce, and sliced avocado. Serve with tortilla chips for an extra crunch!

Tips:

  • Make it spicier: Add a pinch of cayenne pepper or a diced jalapeno to the salsa for extra heat.
  • Cilantro-Lime Rice: For an extra flavor boost, prepare cilantro-lime rice by cooking your rice according to package directions, then stirring in chopped cilantro and lime juice.
  • Protein swap: This recipe works great with chicken or tofu instead of shrimp.
  • Make it ahead: Both the salsa and marinated shrimp can be prepared a day ahead for a quick and easy weeknight meal.

Enjoy your delicious and flavorful chili-lime shrimp bowls!

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