Description
A quick, budget-friendly, and healthy Mexican Shrimp Bowl that comes together in under 20 minutes. Packed with protein, fresh veggies, and a zesty lime vinaigrette, this one-bowl meal is perfect for busy weeknights.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (for shrimp)
- Juice of 1 lime
- Salt and black pepper to taste
- 2 cups cooked rice (white or brown)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup red cabbage, shredded
- 1 large avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil (for vinaigrette)
- 2 tablespoons lime juice (for vinaigrette)
- 1 teaspoon honey
- 1 clove garlic, minced
- Pinch of red pepper flakes
Instructions
- Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and a splash of lime juice. Let sit for 5 minutes.
- In a small bowl or jar, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, honey, minced garlic, and red pepper flakes to make the vinaigrette. Set aside.
- Microwave cooked rice for 1-2 minutes until warm. Drain and rinse black beans. Warm beans in a small saucepan with a pinch of cumin and salt.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes until pink. Flip and cook for 1 more minute. Remove from heat immediately.
- In the same skillet, sauté thawed corn for 2 minutes until slightly charred.
- Assemble bowls by placing warm rice at the bottom, followed by black beans, warm corn, and shredded red cabbage.
- Top with cooked shrimp, sliced avocado, and drizzle with vinaigrette. Garnish with fresh cilantro and serve immediately.
Notes
Pat shrimp dry before cooking to ensure a good sear rather than steaming. Do not overcrowd the pan when searing shrimp. Shrimp continue to cook after being removed from heat, so remove them immediately when pink. Avocados brown quickly, so slice them last. Leftovers store well in the fridge for up to 3 days, but do not freeze cooked shrimp or avocado.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 8
- Protein: 32
Keywords: Mexican Shrimp Bowl, budget dinner, quick meals, healthy shrimp recipe, meal prep, gluten-free, one bowl meal, weeknight dinner