Description
A bright and flavorful bowl featuring juicy shrimp, fragrant cilantro lime rice, and fresh toppings. Perfect for a quick weeknight dinner or healthy meal prep.
Ingredients
For the Shrimp
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
Juice of 2 limes (3 tablespoons / 45 ml)
2 tablespoons chopped fresh cilantro
For the Rice
1 cup (200 g) long-grain white rice
2 cups (480 ml) water or vegetable broth
1 tablespoon olive oil
½ teaspoon salt
Juice of 1 lime (1½ tablespoons / 22 ml)
¼ cup (15 g) chopped fresh cilantro
Optional Toppings
1 avocado, sliced
1 cup (150 g) cherry tomatoes, halved
½ cup (75 g) corn kernels
½ cup (80 g) black beans
¼ cup (40 g) diced red onion
½ cup (60 g) shredded lettuce
Instructions
Rinse the rice under cold water until the water runs clear.
In a saucepan combine rice, water or broth, olive oil, and salt. Bring to a boil.
Reduce heat to low, cover, and cook for 15 minutes until liquid is absorbed.
Remove from heat, let sit 5 minutes, then fluff with a fork. Stir in lime juice and chopped cilantro.
In a bowl combine shrimp, olive oil, garlic, cumin, chili powder, paprika, salt, and pepper.
Heat a skillet over medium-high heat and cook shrimp for about 2 minutes per side until pink.
Remove from heat and toss shrimp with lime juice and cilantro.
Assemble bowls by adding rice, shrimp, and desired toppings. Serve with lime wedges.
Notes
Use fresh lime juice for the best flavor.
Do not overcook the shrimp to keep them tender.
The rice and shrimp can be stored separately in the refrigerator for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes