Description
This Fiesta Shrimp Rice Bowl is a vibrant, flavorful dish featuring marinated shrimp cooked to perfection and served over fluffy white rice with fresh vegetables and a creamy jalapeno cilantro ranch. Ready in just 15 minutes, it's a quick and satisfying meal perfect for any day of the week.
Ingredients
Marinade and Shrimp
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice (about 1 large lime)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (more if you want it spicier)
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp (peeled and deveined)
Base and Toppings
- 2 cups cooked white rice (Minute Rice preferred, but quinoa, brown rice or lettuce can be used)
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeno, sliced (optional)
- Fresh chopped cilantro (for garnish)
- 1 large avocado, sliced
- 1 (15 ounce) can fire roasted corn, drained
To Serve
- Homemade creamy jalapeno ranch or store-bought cilantro ranch dressing
Instructions
- Marinate the Shrimp: 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 with paper towels, then add them to the marinade. Toss well to coat all shrimp evenly. Cover and refrigerate for 15 minutes to allow flavors to meld.
- Prepare the Rice and Toppings: Cook the rice according to package instructions (Minute Rice recommended for quick prep). While the shrimp marinates, dice the red onion and cherry tomatoes, slice the jalapeno if using, and drain the fire roasted corn. Arrange these toppings along with fresh cilantro and sliced avocado for assembly later.
- Cook the Shrimp: Heat a large skillet over medium-high heat without adding oil (the marinade oil is sufficient). Once hot, add the shrimp in a single even layer. Cook for 2-3 minutes on one side until the shrimp start to turn pink and opaque. Flip the shrimp and cook for another 2-3 minutes on the other side until fully cooked and forming a loose "C" shape. Remove from heat and stir to coat the shrimp in any remaining pan juices.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each with cooked shrimp, diced red onion, cherry tomatoes, fire roasted corn, jalapeno slices, avocado, and extra fresh cilantro. Finish with a squeeze of lime juice and drizzle with creamy jalapeno ranch or cilantro ranch dressing as desired.
Notes
- For a spicier dish, increase the cayenne pepper or jalapeno amount.
- You can swap the white rice with quinoa, brown rice, or even a lettuce base for a lighter option.
- This dish can be prepped ahead by marinating shrimp and chopping toppings; cook shrimp and assemble bowls just before serving.
- Leftovers should be stored in an airtight container and enjoyed within 2 days for best freshness.
