Description
A quick, healthy, and flavorful Mexican Shrimp Bowl that delivers restaurant-quality taste in just 10 minutes of active time. Featuring charred shrimp, cilantro-lime rice, black beans, and a quick-pickled red onion.
Ingredients
Scale
- 1 pound jumbo shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Juice of 1 large lime
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1 cup uncooked white or brown rice (jasmine preferred)
- 2 cups water or broth
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 1 small red onion, thinly sliced
- 1 bunch cilantro, chopped
- 2 ripe avocados
- 1/4 cup apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt (for pickle)
Instructions
- Rinse rice under cold water until clear. Combine 1 cup rice with 2 cups water/broth in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- While rice cooks, slice red onion thinly and place in a small bowl. Mix apple cider vinegar, sugar, and 1/2 teaspoon salt in a separate cup until dissolved. Pour over onions and set aside to pickle.
- Pat shrimp dry with paper towels. In a bowl, whisk together olive oil, garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Toss shrimp in the mixture and marinate for 5-30 minutes.
- Heat a large skillet over medium-high heat with a teaspoon of oil. Add shrimp in a single layer (do not overcrowd). Cook for 2 minutes until pink and charred, flip, and cook for another 1-2 minutes until opaque. Remove immediately.
- In the same skillet, warm black beans and corn for 2-3 minutes. Season with a pinch of salt.
- Assemble bowls with a scoop of rice, topped with the warm bean and corn mixture, shrimp, avocado slices, pickled onions, and fresh cilantro. Serve immediately with extra lime juice.
Notes
Do not marinate shrimp longer than 30 minutes as the acid can make them mushy. Pat shrimp dry before cooking to ensure a good sear. Do not overcrowd the pan or the shrimp will steam instead of sear. Avocado should be added fresh and not frozen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
Keywords: Mexican Shrimp Bowl, quick dinner, healthy shrimp recipe, meal prep, gluten-free, high protein, 10 minute meals, shrimp bowl, cilantro lime rice