Chili Lime Shrimp Bowls
Chili lime shrimp bowls with juicy seared shrimp over cilantro lime rice, black beans, corn, and avocado.
Servings: 4 servings
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp honey
- 2 limes 1 juiced for the shrimp, 1 for the rice and serving
- 3 cups cooked white rice
- 1/3 cup chopped fresh cilantro
- 1 (15 oz) can black beans drained and rinsed
- 1 1/2 cups corn thawed if frozen
- 1 avocado sliced
- hot sauce for serving (optional)
Instructions
- Season the shrimp: Pat the shrimp very dry. In a bowl, toss them with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, honey, and the juice of 1 lime until evenly coated.
- Make the cilantro lime rice: Stir the chopped cilantro and the juice of the second lime into the warm cooked rice. Taste and add a pinch of salt if it needs it.
- Warm the beans and corn: In a small pan over medium heat, warm the black beans and corn together for 3-4 minutes, just until heated through.
- Sear the shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque and curl into a loose C shape. Pull them off the heat right away so they stay tender.
- Reduce the pan sauce: Leave any marinade and juices in the skillet and simmer for about 1 minute until slightly thickened, then spoon it back over the shrimp.
- Build the bowls: Divide the cilantro lime rice among 4 bowls. Top each with beans, corn, shrimp, and sliced avocado.
- Finish and serve: Add a squeeze of lime and a few dashes of hot sauce if you like, and serve right away.
Notes
Cook the shrimp just until they turn pink and opaque and curl into a loose C shape, about 1-2 minutes per side. A tight O shape means they're overcooked and will be rubbery.