Description
Make your weeknight fiesta-ready in 30 minutes! These zesty lime shrimp bowls pack all the flavor of your favorite Mexican restaurant but come together faster than a delivery order.
Ingredients
Scale
- 1½ pounds large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 2 medium limes)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups long-grain white rice
- 2¼ cups water or broth
- 2 tablespoons lime juice
- ¼ cup fresh cilantro, chopped
- ½ teaspoon salt
- 1 can (15oz) black beans, drained and rinsed
- 2 cups corn kernels
- 1 large avocado, sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup sour cream or Greek yogurt
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a medium bowl, combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, cayenne (if using), salt, and pepper. Add shrimp, toss to coat, and marinate for 15-30 minutes.
- Rinse rice until water runs clear. Bring water or broth to boil in a saucepan, add rice and salt, reduce heat to low, cover and simmer for 15-18 minutes. Let stand 5 minutes, then fluff and stir in lime juice and cilantro.
- Heat a large skillet over medium-high heat. Cook shrimp in a single layer for 2 minutes per side until pink and opaque. Transfer to a plate and cover loosely.
- Warm black beans in a small saucepan over medium-low heat.
- Assemble bowls by dividing rice among four bowls. Top with shrimp, beans, corn, avocado, tomatoes, and red onion. Add a dollop of sour cream, garnish with cilantro, and serve with lime wedges.