Ingredients
Scale
- 1 lb raw shrimp (peeled and deveined)
- 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
- 2 cups uncooked white rice (Minute Rice recommended, but quinoa or brown rice works too)
- 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)
- Homemade creamy jalapeno ranch (or store-bought cilantro ranch) to serve
Instructions
- Marinate the shrimp by mixing olive oil, lime juice, and spices in a bowl. Add shrimp and coat well; refrigerate for 15 minutes.
- Cook rice according to package instructions until fluffy.
- Heat a skillet over medium-high heat and cook marinated shrimp for 4-6 minutes until opaque and curled.
- Assemble bowls by layering rice, shrimp, diced veggies, and any additional toppings you desire.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 220mg