Description
This Fiesta Shrimp Rice Bowl is a delicious and vibrant dish that combines marinated shrimp with flavorful rice and fresh toppings, all topped with a zesty cilantro ranch dressing.
Ingredients
Units
Scale
Shrimp Marinade
- 2 tablespoons olive oil or avocado oil
- 2 tablespoon 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 more spicy)
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp peeled and deveined
Shrimp Rice Bowl
- 2 cups uncooked white rice (Minute Rice, quinoa, brown rice, or lettuce)
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeno sliced (optional)
- Fresh chopped cilantro
- 1 large avocado sliced
- 1 (15 ounce) can fire roasted corn drained
- To serve: Homemade creamy jalapeno ranch or store-bought cilantro ranch
Instructions
- Marinate the Shrimp: Combine olive oil, lime juice, spices, and cilantro in a bowl. Add shrimp, toss to coat, cover, and refrigerate for 15 minutes.
- Assemble the Bowls: Cook rice, then top with onions, tomatoes, jalapenos, cilantro, avocado, and corn.
- Cook the Shrimp: In a hot skillet, cook shrimp for 2-3 minutes on each side until opaque and pink. Coat shrimp in pan sauces.
- Finish the Bowls: Add cooked shrimp to the assembled bowls, top with lime juice, cilantro, and cilantro ranch dressing.
Notes
- You can customize the toppings based on your preferences, like adding sliced bell peppers or black beans.
- For meal prep, store components separately to maintain freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 140mg
