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Cilantro lime shrimp bowl 1

Cilantro Lime Shrimp Bowl

This vibrant bowl combines succulent shrimp with zesty lime, fragrant cilantro, and wholesome vegetables for a balanced meal that's ready in under 30 minutes. Perfect for busy weeknights, meal prep enthusiasts, or anyone looking to elevate their lunch game.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Latin American, Mexican
Servings 4 servings
Calories 425 kcal

Equipment

  • Large Skillet
  • Mixing Bowls

Ingredients
  

Shrimp Marinade

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

Bowl Base

  • 2 cups brown rice cooked (or cauliflower rice for lower carb option)
  • 1 cup black beans rinsed and drained
  • 1 ripe avocado sliced
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh or frozen
  • 1/4 red onion thinly sliced
  • 1 jalapeño seeded and diced (optional)

Cilantro Lime Dressing

  • 1/4 cup plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro chopped
  • 1 clove garlic small, minced
  • 1 teaspoon honey optional
  • salt and pepper to taste

Instructions
 

  • In a medium bowl, combine lime juice, olive oil, minced garlic, half of the chopped cilantro, cumin, chili powder, cayenne (if using), salt, and pepper. Add the cleaned shrimp, toss to coat completely, and let marinate for 10-15 minutes.
  • While the shrimp marinates, whisk together Greek yogurt, olive oil, lime juice, remaining cilantro, minced garlic, honey (if using), salt, and pepper in a small bowl until smooth and well combined. If too thick, add a teaspoon of water at a time until you reach your desired consistency.
  • Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer (work in batches if needed). Cook for 2 minutes per side until the shrimp turn pink and opaque. Remove from heat immediately when done.
  • Divide the cooked rice or cauliflower rice among serving bowls. Arrange the black beans, corn, cherry tomatoes, avocado slices, red onion, and jalapeño (if using) in sections around the bowl.
  • Place the cooked cilantro lime shrimp on top of each bowl. Drizzle the cilantro lime dressing generously over each bowl. Garnish with extra cilantro leaves and lime wedges if desired.
  • Serve immediately while the shrimp are still warm and the vegetables are fresh.

Notes

For meal prep: Prepare all components separately and store in individual containers. Keep the dressing and avocado separate until serving time. The prepped ingredients will stay fresh for 2-3 days in the refrigerator.
Substitution options:
- Shrimp: Chicken breast or tofu for those with shellfish allergies
- Brown rice: Quinoa, farro, or cauliflower rice for a grain-free option
- Black beans: Pinto beans or chickpeas
- Greek yogurt: Avocado for a dairy-free dressing base
Avoid overcooking the shrimp - they should just turn pink and opaque (about 2 minutes per side).

Nutrition

Calories: 425kcalCarbohydrates: 42gProtein: 29gFat: 16gSodium: 580mgFiber: 8gSugar: 4g
Keyword Shrimp, Cilantro Lime, Healthy Bowl, Seafood, Quick Dinner
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