Shrimp Bowl with Cilantro and Lime

why make this recipe

Cilantro Lime Shrimp Bowl is a delicious and fresh meal option that combines savory shrimp with vibrant flavors. This recipe is not only tasty but also quick and easy to prepare, making it perfect for busy weeknights. The mix of protein from the shrimp, healthy fats from the avocado, and nutrients from the veggies provides a well-rounded meal. Plus, the zesty lime and fresh cilantro brighten up the dish, giving it a lively flavor.

how to make Cilantro Lime Shrimp Bowl

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked brown rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 cup corn, preferably fresh or frozen
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving

Directions:

1. In a medium bowl, combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well to create the marinade.
2. Add the shrimp to the bowl and toss until they are evenly coated with the marinade. Allow the shrimp to marinate for at least 15-20 minutes for the flavors to meld.
3. While the shrimp is marinating, prepare the base of the bowl. Cook the brown rice or quinoa according to package instructions. Once cooked, set aside.
4. In a large skillet over medium-high heat, add a splash of olive oil. Once hot, add the marinated shrimp to the skillet in a single layer. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque, being careful not to overcrowd the pan. Depending on the size of your skillet, you may need to cook the shrimp in batches.
5. Once the shrimp are fully cooked, remove them from the skillet and set aside.
6. To assemble the bowl, start with a serving of brown rice or quinoa at the bottom. Add the cooked shrimp on top, followed by cherry tomatoes, corn, and diced avocado.
7. Sprinkle the chopped cilantro over the bowl, and serve with lime wedges for additional zest.

how to serve Cilantro Lime Shrimp Bowl

Serve the Cilantro Lime Shrimp Bowl warm, with lime wedges on the side for squeezing over the top. It’s great for lunch or dinner and can also make a fantastic meal prep option for busy days. Pair it with a refreshing drink, like iced tea or sparkling water, to complete the meal.

how to store Cilantro Lime Shrimp Bowl

To store the Cilantro Lime Shrimp Bowl, place any leftovers in an airtight container in the refrigerator. It can last for up to 2 days. However, the avocado may brown, so it’s best to add it fresh when serving.

tips to make Cilantro Lime Shrimp Bowl

• Make sure to not overcook the shrimp; they should be just pink and opaque.
• For an extra kick, add some chopped jalapeños to the bowl.
• You can prepare the marinade and shrimp ahead of time and store it in the fridge for a quick meal.

variation

If you want to change things up, you can try using grilled chicken or tofu instead of shrimp. Additionally, you can swap the rice or quinoa for cauliflower rice for a low-carb option.

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work well. Just make sure to thaw them completely before marinating.

2. What can I use if I don’t have fresh limes?
You can use bottled lime juice, although fresh lime juice will provide the best flavor.

3. Is this meal gluten-free?
Yes, the Cilantro Lime Shrimp Bowl is gluten-free as long as you use gluten-free grains like quinoa or brown rice.

Cilantro Lime Shrimp Bowl

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A quick and easy bowl featuring marinated shrimp with vibrant flavors, served over brown rice or quinoa with fresh veggies.

• Author: lunarecipez
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked brown rice or quinoa
• 1 cup cherry tomatoes, halved
• 1 cup corn, preferably fresh or frozen
• 1 avocado, diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges, for serving

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Instructions

1. Combine the olive oil, lime juice, garlic, cumin, smoked paprika, salt, and black pepper in a medium bowl.
2. Add the shrimp to the bowl and toss until coated. Let marinate for at least 15-20 minutes.
3. Cook the brown rice or quinoa according to package instructions.
4. Heat a splash of olive oil in a large skillet over medium-high heat. Add marinated shrimp in a single layer.
5. Cook for about 2-3 minutes on each side until shrimp are pink and opaque.
6. Assemble the bowl with brown rice or quinoa, topped with shrimp, cherry tomatoes, corn, and avocado.
7. Garnish with cilantro and serve with lime wedges.

Notes

For best results, don’t overcook the shrimp. Serve fresh avocado to prevent browning.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 400mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 25g
• Cholesterol: 200mg