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Fiesta Shrimp Rice Bowl Recipe

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Fiesta Shrimp Rice Bowl is a vibrant and flavorful meal featuring marinated shrimp cooked to perfection and served over fluffy white rice with fresh vegetables, avocado, and a creamy jalapeno ranch sauce. This quick and easy recipe takes only 15 minutes of active preparation and is perfect for a nutritious and colorful dinner or lunch.

Ingredients

Marinade and Shrimp

  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons lime juice (about 1 large lime)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper (more if desired for spiciness)
  • 2 tablespoons fresh chopped cilantro
  • 1 lb raw shrimp (peeled and deveined)

Rice and Toppings

  • 2 cups cooked white rice (Minute Rice preferred, but quinoa, brown rice, or lettuce can be used)
  • 1/4 cup diced red onion
  • 1/2 cup diced cherry tomatoes
  • 1 jalapeno, sliced (optional)
  • Fresh chopped cilantro (for topping)
  • 1 large avocado, sliced
  • 1 (15 ounce) can fire roasted corn, drained
  • To serve: Homemade creamy jalapeno ranch or store-bought cilantro ranch

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and 2 tablespoons of fresh cilantro. Pat the shrimp dry and add them to the marinade. Toss to coat completely, then cover and refrigerate for 15 minutes to let flavors meld.
  2. Prepare the Rice and Toppings: Cook the white rice according to package instructions (Minute Rice is recommended for convenience). While the shrimp marinates, dice the red onion and cherry tomatoes, slice the jalapeno if using, and drain the fire roasted corn. Slice the avocado and chop extra fresh cilantro for garnishing.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat without adding oil. Once hot, arrange the shrimp in a single even layer. Cook for 2-3 minutes on one side until the shrimp begin to turn pink, then flip and cook an additional 2-3 minutes until opaque and curled into a loose ‘C’ shape. Remove the shrimp from heat and stir them in any pan juices or residual marinade for extra flavor.
  4. Assemble the Bowl: Place cooked rice into serving bowls. Top with cooked shrimp, diced red onion, cherry tomatoes, sliced jalapeno, drained corn, avocado slices, and fresh cilantro. Drizzle with extra lime juice and creamy jalapeno or cilantro ranch dressing if desired for added creaminess and zest.

Notes

  • For meal prep, store the shrimp and toppings separately from the rice to keep textures fresh.
  • You can substitute quinoa or brown rice for a different grain option.
  • Adjust the cayenne pepper amount to control the heat level according to your preference.
  • This recipe can be made dairy-free by using a dairy-free ranch or skipping the ranch altogether.
  • Use peeled and deveined shrimp for quicker cooking and ease of eating.

Find it online: https://lauracooks.com/fiesta-shrimp-rice-bowl-recipe/