Description
A vibrant and flavorful shrimp bowl featuring juicy chili lime grilled shrimp served over grains with fresh toppings and a creamy citrus drizzle.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp lime zest
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked rice or quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt or sour cream
- 1 tbsp lime juice (for sauce)
- 1/4 tsp salt (for sauce)
Instructions
- In a bowl, combine olive oil, lime juice, lime zest, minced garlic, chili powder, paprika, cumin, salt, and black pepper. Add shrimp and toss to coat. Marinate for 10–15 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Cook the shrimp for 2–3 minutes per side until pink and slightly charred.
- Prepare bowls with cooked rice or quinoa as the base.
- Add black beans, corn, avocado slices, cherry tomatoes, and red onion.
- In a small bowl, mix Greek yogurt or sour cream with lime juice and salt to make a creamy sauce.
- Top the bowls with grilled shrimp.
- Drizzle with the creamy sauce and garnish with fresh cilantro.
- Serve immediately.
Notes
- Do not marinate shrimp too long to avoid a mushy texture.
- Cook shrimp in a skillet if a grill is not available.
- Use thawed and well-dried shrimp for best results.
- Add fresh chili or hot sauce for extra heat.
- Substitute shrimp with chicken or tofu if desired.
- Use cauliflower rice or lettuce for a low-carb option.
- Store components separately in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 170mg
