Description

This healthy Fiesta Shrimp Rice Bowl is a vibrant and flavorful dish perfect for a quick and nutritious meal. Featuring marinated shrimp cooked quickly in a skillet and served over fluffy white rice with fresh veggies, avocado, and a zesty homemade jalapeno ranch, this bowl balances bright citrus, smoky spices, and fresh cilantro to deliver a fiesta of tastes in every bite.

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)

Rice and Toppings

2 cups cooked white rice (Minute Rice suggested, 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

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Instructions

Marinate the shrimp: In a medium bowl, combine the 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 and add them to the marinade. Toss to coat the shrimp fully, then cover and refrigerate for 15 minutes to let the flavors meld.
Prepare the rice and toppings: While the shrimp marinates, cook the white rice according to package instructions (Minute Rice recommended for speed). Meanwhile, dice the red onion, chop the cherry tomatoes, slice the jalapeno if using, and prepare fresh cilantro and avocado slices for assembling the bowls.
Cook the shrimp: Heat a large skillet over medium-high heat without adding oil (the marinade has enough oil). Once hot, arrange the shrimp in a single layer. Cook for 2 to 3 minutes until the shrimp turn pink and opaque on one side and loosely curl into a 'C' shape. Flip and cook another 2 to 3 minutes on the other side until fully cooked. Remove from heat and stir to coat the shrimp in any pan juices or marinade left in the skillet.
Assemble the bowls: Divide the cooked rice into four bowls. Top each with the cooked shrimp, diced red onion, cherry tomatoes, fire roasted corn, sliced jalapeno (if using), avocado slices, and a sprinkle of fresh cilantro. Drizzle additional lime juice and creamy cilantro ranch over the top if desired.

Notes

For meal prep, assemble ingredients separately and store shrimp and toppings in airtight containers to retain freshness. Reheat shrimp gently to avoid overcooking.
You can substitute white rice with quinoa or brown rice for extra fiber and nutrients, or use lettuce for a lower-carb option.
If you prefer less spice, omit the cayenne pepper and jalapeno slices.
Use avocado oil instead of olive oil if you want a higher smoke point during shrimp cooking.
Homemade creamy jalapeno ranch enhances flavor, but store-bought cilantro ranch works well for convenience.