Fiesta Shrimp Rice Bowl (Print Version)
# Ingredients:
→ Shrimp Marinade
01 -
2 tablespoons olive oil or avocado oil
02 -
2 tablespoons lime juice (about 1 large lime)
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon cumin
05 -
1/2 teaspoon chili powder
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
1/8 teaspoon cayenne pepper (adjust to desired spice level)
10 -
2 tablespoons fresh chopped cilantro
11 -
1 pound raw shrimp, peeled and deveined
→ Shrimp Rice Bowl
12 -
2 cups uncooked white rice (can substitute with quinoa, brown rice, or lettuce)
13 -
1/4 cup diced red onion
14 -
1/2 cup diced cherry tomatoes
15 -
1 jalapeno, sliced (optional)
16 -
Fresh chopped cilantro
17 -
1 large avocado, sliced
18 -
1 (15-ounce) can fire-roasted corn, drained
19 -
Homemade creamy jalapeno ranch or store-bought cilantro ranch, to serve
# Instructions:
01 -
In a medium bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and chopped cilantro. Pat the shrimp dry and add to the bowl. Toss to coat thoroughly, cover, and marinate in the refrigerator for 15 minutes.
02 -
Cook the rice according to package instructions. Once cooked, layer the rice with toppings such as diced red onion, cherry tomatoes, jalapeno slices, fresh cilantro, avocado slices, and fire-roasted corn.
03 -
Heat a large skillet over medium-high heat without adding oil. Once the pan is hot, arrange the shrimp in a single layer. Cook for 2-3 minutes on one side, flip, and cook for another 2-3 minutes. The shrimp will be opaque, pink, and form a loose 'C' shape when fully cooked. Remove from heat and stir to coat with any residual sauce in the pan.
04 -
Add the cooked shrimp to the assembled rice bowl. Top with additional lime juice, fresh cilantro, and creamy cilantro ranch, if desired. Serve immediately.
# Notes:
01 -
For meal prepping, store all components separately and assemble the bowl just before eating.