Description
This vibrant Shrimp Bowl with Cilantro Lime Rice is a delicious and colorful meal perfect for a quick weeknight dinner or a flavorful lunch. Featuring juicy, spice-rubbed shrimp baked to perfection, paired with zesty cilantro lime rice, black bean corn salsa, and a creamy chipotle ranch dressing, this bowl offers a balanced blend of tangy, smoky, and fresh flavors in every bite.
Ingredients
Scale
Shrimp and Seasonings
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon cumin
Other Bowl Ingredients
- 1 recipe Cilantro Lime Rice (prepared separately)
- 1 can black beans (15 oz, drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 1 cup pico de gallo
- Avocado slices, for serving (optional)
- Cherry tomatoes, for serving (optional)
Chipotle Ranch Dressing
- 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis (adjust to desired heat)
Instructions
- Prepare the Rice: Start by making the Cilantro Lime Rice according to its recipe. Have it ready and warm as you proceed to the other components of the bowl.
- Cook the Shrimp: If using frozen shrimp, thaw fully. Preheat your oven to 400°F or prepare to broil. Pat the shrimp dry with paper towels. In a mixing bowl, toss shrimp with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and cumin until they are evenly coated. Spread shrimp in a single layer on a parchment-lined baking sheet. Bake for 4 to 6 minutes, or broil for 3 to 6 minutes, rotating the tray halfway through for even cooking, until shrimp turn juicy and opaque. Alternatively, sauté shrimp in a skillet over medium-high heat with olive oil or butter for 1-2 minutes per side until just cooked through.
- Make the Black Bean Corn Salsa: While shrimp cooks, drain and rinse black beans and drain the corn. In a medium bowl, combine beans, corn, pico de gallo, and 1/2 teaspoon kosher salt. Mix thoroughly to create a fresh black bean corn salsa.
- Prepare the Chipotle Ranch Dressing: In a medium bowl, whisk together yogurt (or mayo), mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, black pepper, and adobo sauce from chipotle chilis. Adjust the amount of adobo sauce to control the heat level. If using Greek yogurt, add water one teaspoon at a time to achieve a creamy dressing consistency.
- Assemble the Bowls: In individual serving bowls, layer the prepared cilantro lime rice, black bean corn salsa, and cooked shrimp. Add avocado slices and cherry tomatoes if desired. Drizzle generously with the chipotle ranch dressing and garnish with extra chopped cilantro for freshness and color.
Notes
- You can sauté the shrimp instead of baking or broiling if preferred.
- Use peeled shrimp for easier eating or tail-on shrimp for presentation.
- The chipotle ranch dressing can be adjusted to be milder or spicier by varying the adobo sauce amount.
- For a dairy-free option, replace yogurt with additional mayonnaise or a vegan substitute.
- The avocado and cherry tomatoes are optional but add great texture and freshness.
- Prep the cilantro lime rice ahead of time to save cooking time when assembling the bowls.
