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Cilantro Lime Shrimp Bowl

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A vibrant and healthy dish featuring marinated shrimp, brown rice or quinoa, and fresh veggies, all topped with zesty cilantro and lime.

Ingredients

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  • 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

Instructions

  1. Prepare the Marinade: 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. Marinate the Shrimp: 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. Cook the Base: 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. Sauté the Shrimp: 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.
  5. Assemble the Bowl: Once the shrimp are fully cooked, remove them from the skillet and set aside. 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.
  6. Finish with Freshness: Sprinkle the chopped cilantro over the bowl, and serve with lime wedges for additional zest.

Notes

For a vegetarian option, substitute shrimp with grilled vegetables or chickpeas. Leftovers can be stored in airtight containers and are best consumed within a few days.

Nutrition

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