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–+ servings
Cilantro lime shrimp bowl 1

Cilantro Lime Shrimp Bowl

This refreshing and protein-packed meal combines succulent shrimp with zesty lime and aromatic cilantro for a bowl that's not only Instagram-worthy but also satisfyingly nutritious. Perfect for quick weekday lunches or meal prep, this flavorful dish delivers restaurant-quality taste in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine Fusion, Mexican
Servings 4 bowls
Calories 385 kcal

Equipment

  • Large Skillet
  • Food Processor or Blender
  • Mixing Bowls

Ingredients
  

For the Shrimp

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1 lime zest from 1 lime
  • 1/4 cup lime juice about 2 limes
  • 1/3 cup fresh cilantro finely chopped
  • salt and pepper to taste

For the Bowl Base

  • 2 cups cauliflower rice or brown rice cooked
  • 1 cup black beans rinsed and drained
  • 1 ripe avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 cup fresh corn kernels or thawed frozen corn

For the Cilantro Lime Dressing

  • 1/4 cup fresh cilantro
  • 1 lime juice from 1 lime
  • 2 tablespoons olive oil
  • 1 tablespoon honey or agave nectar
  • 1 clove garlic small
  • salt and pepper to taste

Instructions
 

  • In a medium bowl, combine olive oil, minced garlic, ground cumin, chili powder, cayenne pepper (if using), lime zest, half of the lime juice, half of the chopped cilantro, salt, and pepper. Whisk together until well combined.
  • Add the peeled and deveined shrimp to the marinade and toss gently to coat. Let the shrimp sit in the marinade for at least 10 minutes (or up to 30 minutes if you have time).
  • Cook your cauliflower rice or grain of choice according to package instructions. Prepare your toppings by slicing the avocado, halving the cherry tomatoes, and slicing the red onion. If using fresh corn, quickly blanch it for 2 minutes in boiling water, then shock in cold water.
  • Combine all dressing ingredients in a food processor or blender and pulse until smooth and well combined. Taste and adjust seasoning as needed.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer (work in batches if necessary). Cook for approximately 2 minutes per side until the shrimp are pink and opaque.
  • Start with a base of cauliflower rice or grain of choice. Arrange the black beans, corn, tomatoes, avocado, and red onion around the perimeter of the bowl. Place the cooked cilantro lime shrimp in the center.
  • Drizzle the entire bowl with the cilantro lime dressing and garnish with additional fresh cilantro and a lime wedge. Serve immediately.

Notes

For meal prep: Store components separately for maximum freshness. Cooked shrimp will keep for 3-4 days in the refrigerator.
If you don't like cilantro, substitute with fresh basil, parsley, or a mix of both.
For a spicier version, add more cayenne pepper to the shrimp marinade or include a diced jalapeño in the bowl components.
Store avocado with the pit and brush with lime juice to prevent browning, or add fresh only when ready to eat.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 28gFat: 18gSodium: 650mgFiber: 10gSugar: 5g
Keyword Shrimp Bowl, Cilantro Lime, Healthy Lunch, Meal Prep, High Protein
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