Name: Fiesta Shrimp Rice Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: Shrimp Marinade; 2 tablespoons olive oil or avocado oil; 2 tablespoons lime juice; 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 (optional); 2 tablespoons fresh chopped cilantro; 1 lb raw shrimp, peeled and deveined; Shrimp Rice Bowl; 2 cups cooked white rice; 1/4 cup diced red onion; 1/2 cup diced cherry tomatoes; 1 jalapeño, sliced (optional); Fresh chopped cilantro; 1 large avocado, sliced; 1 (15-ounce) can fire-roasted corn, drained; Creamy jalapeño ranch or cilantro ranch, for serving

Description

This Fiesta Shrimp Rice Bowl is a quick, flavor-packed meal featuring lime-marinated shrimp, fluffy rice, fire-roasted corn, avocado, tomatoes, and fresh cilantro. Ready in just 15 minutes, it’s perfect for busy weeknights or meal prep lunches.

Ingredients

Shrimp Marinade
2 tablespoons olive oil or avocado oil
2 tablespoons lime juice
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 (optional)
2 tablespoons fresh chopped cilantro
1 lb raw shrimp, peeled and deveined
Shrimp Rice Bowl
2 cups cooked white rice
1/4 cup diced red onion
1/2 cup diced cherry tomatoes
1 jalapeño, sliced (optional)
Fresh chopped cilantro
1 large avocado, sliced
1 (15-ounce) can fire-roasted corn, drained
Creamy jalapeño ranch or cilantro ranch, for serving

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Instructions

In a medium bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and chopped cilantro.
Pat the shrimp dry, add them to the marinade, and toss to coat. Cover and refrigerate for 15 minutes.
Meanwhile, prepare the rice according to package directions and divide it between four serving bowls. Arrange the red onion, cherry tomatoes, jalapeño, avocado, fire-roasted corn, and cilantro over the rice.
Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque.
Transfer the shrimp to the prepared bowls.
Finish with extra lime juice, fresh cilantro, and a drizzle of creamy jalapeño ranch or cilantro ranch before serving.

Notes

For meal prep, divide the cooked rice, shrimp, and toppings into four airtight containers.
Serve chilled or reheat the shrimp and rice before eating.
Quinoa, brown rice, or lettuce can be substituted for white rice.
Add extra cayenne or jalapeño for a spicier bowl.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mexican