Shrimp Rice Bowl
Packed with seasoned shrimp, fire-roasted corn, avocado, and cilantro-lime flair, this Shrimp Rice Bowl is a quick and healthy meal you’ll crave all week. Perfect for meal prep or a colorful weeknight dinner!
Ingredients
Shrimp Marinade
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice about 1 large lime
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper more if you want it spicier
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp peeled and deveined
Shrimp Rice Bowl
- 2 cups uncooked white rice or substitute with quinoa, brown rice, or even lettuce for a low-carb option
- ¼ cup diced red onion
- ½ cup diced cherry tomatoes
- 1 jalapeño sliced (optional)
- Fresh chopped cilantro
- 1 large avocado sliced
- 1 15 oz can fire-roasted corn, drained
- To serve: Homemade creamy jalapeño ranch or store-bought cilantro ranch dressing
Instructions
- In a bowl, whisk together all marinade ingredients.
- Add shrimp, toss to coat, and refrigerate for at least 15 minutes.
- Cook rice according to package instructions. Fluff and keep warm.
- Heat a skillet over medium-high.
- Cook shrimp 2–3 minutes per side until pink and cooked through. Set aside.
- Divide rice into bowls.
- Add toppings: red onion, cherry tomatoes, jalapeños, avocado, and corn.
- See full steps with tips & photos → https://mischacrossing.com/shrimp-rice-bowl/
Notes
- This bowl is great with quinoa or lettuce for a low-carb version.
- Try grilled pineapple or black beans for added sweetness or protein.