Description
A vibrant and flavorful shrimp bowl featuring marinated shrimp, seasoned rice, and colorful toppings.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons 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 spicier)
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp (peeled and deveined)
- 2 cups uncooked white rice (or quinoa, brown rice, or lettuce)
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeño (sliced, optional)
- Fresh chopped cilantro (for garnishing)
- 1 large avocado (sliced)
- 1 (15 ounce) can fire-roasted corn (drained)
- Homemade creamy jalapeño ranch or store-bought cilantro ranch
Instructions
- In a medium bowl, add olive oil, lime juice, spices, and cilantro.
- Pat the shrimp dry, then add it to the marinade. Toss to fully coat the shrimp in the mixture.
- Cover and let marinate in the fridge for 15 minutes.
- While the shrimp marinates, prepare the rice according to package instructions.
- After the shrimp has marinated, heat a large skillet over medium-high heat. Add the shrimp in a single layer to the pan and cook for 2-3 minutes on one side.
- Flip the shrimp and cook for another 2-3 minutes on the other side until opaque and pink.
- Remove the shrimp from heat, stirring to coat in any sauce that develops in the pan.
- Assemble the bowls by adding rice, followed by shrimp and desired toppings. Drizzle with lime juice, and top with fresh cilantro and creamy ranch as desired.
Notes
For a spicier kick, add a dash of hot sauce in the marinade. You can swap shrimp for grilled bell peppers or your favorite vegetables for a vegetarian option.
