Description
This Fiesta Shrimp Rice Bowl is a fresh, colorful, and flavor-packed meal that comes together quickly! Juicy shrimp are seasoned and sautéed, then served over fluffy rice with black beans, corn, avocado, and a zesty lime dressing. It’s a perfect healthy lunch or weeknight dinner!
Ingredients
For the shrimp:
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1 lb raw shrimp, peeled and deveined
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1 tablespoon olive oil
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1 teaspoon chili powder
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1/2 teaspoon cumin
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1/2 teaspoon paprika
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1/4 teaspoon garlic powder
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Salt and pepper, to taste
For the bowls:
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2 cups cooked rice (white, brown, or cauliflower rice)
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1 can (15 oz) black beans, rinsed and drained
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1 cup corn kernels (fresh, frozen, or canned)
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1 avocado, diced
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1/2 cup cherry tomatoes, halved
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1/4 cup chopped red onion
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1/4 cup chopped fresh cilantro
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Juice of 1 lime
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Optional toppings: shredded cheese, sour cream, hot sauce, lime wedges
Instructions
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Cook the shrimp: Toss shrimp with olive oil and seasonings. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat.
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Assemble bowls: Divide cooked rice into bowls. Top with black beans, corn, avocado, cherry tomatoes, and red onion.
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Add shrimp and toppings: Place cooked shrimp on top of the bowls. Sprinkle with cilantro and drizzle with lime juice. Add any optional toppings you like.
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Serve immediately: Enjoy warm, or store components separately for meal prep.
Notes
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Want a low-carb version? Swap rice for cauliflower rice.
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Try chipotle mayo or a yogurt-based dressing for extra flavor.
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Great for meal prep—store each part separately and assemble when ready to eat.