Ingredients
For the Shrimp:
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1 lb (450 g) large shrimp, peeled and deveined
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1 tbsp olive oil
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1 tsp chili powder
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1/2 tsp cumin
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1/2 tsp smoked paprika
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1/4 tsp garlic powder
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Salt and black pepper to taste
For the Cilantro Lime Rice:
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1 cup long-grain white rice
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2 cups water or chicken broth
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Juice of 1 lime
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1/4 cup chopped fresh cilantro
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Salt to taste
Optional Bowl Toppings:
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Diced avocado
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Cherry tomatoes, halved
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Shredded lettuce
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Sliced red onion
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Shredded cheese
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Salsa or sour cream
Instructions
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Cook the Rice:
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Rinse rice under cold water. In a saucepan, bring 2 cups water or broth to a boil. Add rice and a pinch of salt, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender.
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Fluff rice with a fork and stir in lime juice and chopped cilantro.
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Cook the Shrimp:
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In a medium bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
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Heat a skillet over medium-high heat and cook shrimp 2–3 minutes per side until pink and cooked through.
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Assemble the Bowls:
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Divide cilantro lime rice among bowls. Top with cooked shrimp and your choice of toppings such as avocado, tomatoes, lettuce, cheese, and salsa.
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Notes
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For extra flavor, squeeze fresh lime juice over the assembled bowls.
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Use brown rice or cauliflower rice for a healthier variation.
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Make it a meal prep option by storing shrimp and rice separately in airtight containers for up to 3 days.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 400