Cilantro Lime Shrimp Bowls
Any guesses for how long it took to prepare this meal?
If you guessed more than 15 minutes, you couldn’t be more wrong. For this, among many other reasons, I absolutely love rice bowls. They can be a great way to use leftovers or some vegetables you don’t know what else to do with. The best thing about them is that they only take a few minutes to throw together yet are so hearty and delicious. My personal favorite version of rice bowls are these Cilantro Lime Shrimp Bowls with Mexican Street Corn Salsa.
If you have the time to marinate the shrimp, great. If not, no big deal. The shrimp take less than 10 minutes to cook, and in the meantime, you can chop the rest of the veggies and toss the salsa together. I like to use microwavable frozen cauliflower rice which only takes about 4 minutes to cook. Regular rice is also delicious, but if you’re still trying to hold on to those New Year’s Resolutions, cauliflower rice is great. There really aren’t any rules when it comes to these Cilantro Lime Shrimp Bowls.
You may recognize this marinade from Chili Lime Chicken, one of my favorite recipes we’ve done. For this marinade, I amp up the cilantro a bit to give the shrimp a really fresh flavor. But you can certainly adjust it to your taste. Consider my recipe a template, and you can really add or remove anything you want! It’s just so easy…and fast.
Cilantro Lime Shrimp Bowls are my new go-to week night meal. They take about 15 minutes to make and are so good. And you can change the ingredients to suit whatever you happen to have on hand! Does it get any easier than that??
- 1/2 lb shrimp, peeled and deveined
- 2 T olive oil
- 1 lime, zested and juiced
- 4 T fresh chopped cilantro, divided
- 1/2 t chili powder
- 1 pkg frozen riced cauliflower
- 1 tomato, diced
- 1 avocado, halved and cut into bite sized pieces
- 2 T sour cream
- 4 T salsa
- 2 oz queso fresco
- 1 c Mexican Street Corn Salsa (recipe below)
In a ziplock bag, place shrimp and add olive oil, 2 T cilantro, chili powder, lime juice and zest. Shake to distribute the marinade. Refrigerate for at least 30 minutes. Prepare the Mexican Street Corn Salsa per the recipe below.
Heat a skillet to medium and add shrimp with marinade and cook about 3 minutes on each side until no longer translucent. While the shrimp cook, you can chop the tomato and avocado.
Meanwhile, microwave the riced cauliflower per package directions. Once this is done, divide between two bowls. Top with the Mexican Street Corn Salsa*, tomato, sour cream, salsa, queso fresco, and shrimp.
* The Mexican Street Corn Salsa recipe can be halved for this dish, as you only need about 1/2 c per serving. However, I recommend making the full recipe and serving the remaining corn salsa with tortilla chips.
This version of Mexican Street Corn Salsa is so delicious, you’d be shocked how quick and easy it is to make! You won’t believe the time-saving ingredient!
- 1 14.75 oz can Del Monte fire roasted corn
- 1 jalapeño, diced remove seeds and ribs for a milder flavor
- 1 t chili powder
- 3 T fresh cilantro
- 2 T lime zest
- 1 t lime juice
- 3 T mayonaisse
- 1/2 t salt
- 1/8 t pepper
- 2 oz queso fresco (you can substitute cotija or feta)
Mix all ingredients together adding the queso fresco cheese last. Serve over a grilled or pan-fried avocado, over Chili Lime chicken or with tortilla chips.