This Cilantro Lime Shrimp Bowl is a refreshing treat packed with flavor! Juicy shrimp is tossed in bright lime juice and fresh cilantro, making every bite zesty and delicious.
It’s like a mini vacation for your taste buds! I love serving it over rice with some crunchy veggies. It’s not just tasty; it’s also colorful and fun to eat!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. If you can’t find shrimp, you could use chicken or tofu for a different protein option. I find that shrimp absorbs flavors beautifully, making it a personal favorite!
Rice: Long grain white rice is ideal, but brown rice or quinoa are great alternatives for a healthier take. If you’re short on time, pre-cooked rice could save you some hassle!
Cilantro: Fresh cilantro is key for flavor. If you’re not a fan of cilantro, try parsley or basil instead. Just be aware that the taste will differ slightly.
Lime: Fresh lime juice brightens the dish. Bottled lime juice can work in a pinch, but I recommend fresh if you can. It has a more vibrant flavor!
Sour cream or Greek yogurt: This is optional, but it adds creaminess. If you want a dairy-free option, consider using avocado or a plant-based yogurt.
How Do I Cook the Perfect Shrimp?
Cooking shrimp may seem tricky, but it’s quite easy! Getting it just right is all about timing and heat. Here’s how:
- Start by preheating your skillet to medium-high heat for a good sear.
- Add a little olive oil before tossing in the shrimp.
- Cook shrimp for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and opaque.
- Don’t overcrowd the pan; this helps them cook evenly.
Once cooked, squeeze fresh lime juice over the shrimp for an extra zing. Enjoy the bright, fresh flavors of the dish!
Cilantro Lime Shrimp Bowl
Ingredients You’ll Need:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup long grain white rice
- 2 cups water or broth (for cooking rice)
- 1/2 cup fresh cilantro, chopped (divided)
- 1 lime, zested and juiced (divided)
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes or diced tomato
- 1 cup chopped kale or spinach
- 1 avocado, sliced
- 1/4 cup sour cream or Greek yogurt (optional)
- Additional lime wedges for serving
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish, with roughly 15 minutes for preparation and cooking. It’s a quick and healthy meal that’s perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Rice:
First, rinse the rice under cold water until the water runs clear to remove any excess starch. Next, combine the rice and water (or broth) in a pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender. Once cooked, fluff it with a fork and stir in half of the chopped cilantro and 1 tablespoon of lime juice. Set the rice aside.
2. Season the Shrimp:
In a mixing bowl, toss the peeled and deveined shrimp with olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Make sure the shrimp is evenly coated with the spices for maximum flavor!
3. Cook the Shrimp:
Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Once cooked, remove the shrimp from the heat and squeeze over the remaining lime juice. Sprinkle some additional chopped cilantro on top.
4. Prepare the Veggies:
If using frozen corn, make sure to thaw it. In a bowl, mix the corn with diced tomatoes and season the mixture with a pinch of salt, pepper, and a little bit of lime juice. For the chopped kale or spinach, give it a gentle massage with your hands to soften the leaves, making it easier to eat.
5. Assemble the Bowls:
Now it’s time to put everything together! In each bowl, layer the cilantro lime rice as the base. Top it with the cooked shrimp, softened kale, and the corn-tomato salsa. Add slices of avocado on the side for creaminess. If you like, you can drizzle some sour cream or Greek yogurt on top for extra flavor.
6. Garnish and Serve:
Finish it off by garnishing each bowl with additional fresh cilantro and lime wedges for squeezing. Serve immediately and enjoy the fresh, delightful flavors of your Cilantro Lime Shrimp Bowl!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, make sure to thaw them completely before seasoning and cooking. You can thaw shrimp overnight in the fridge or for a quicker method, place them in a sealed bag and submerge in cold water for about 15-20 minutes.
What Can I Substitute for Rice?
If you’re looking for alternatives to rice, quinoa or cauliflower rice are great choices! Just cook quinoa according to package instructions, or sauté cauliflower rice in a bit of oil until tender.
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm them up on the stove over low heat to prevent the shrimp from getting tough.
Is There a Way to Make This Dish Spicier?
Definitely! If you want to add some heat, consider adding diced jalapeños into the corn-tomato salsa or sprinkle some red pepper flakes over the shrimp before cooking. Adjust it to your spice preference!
