Lime-Cilantro Shrimp Bowls

Succulent shrimp flash-seared in butter and olive oil, tossed with aromatic cumin, garlic, and a burst of fresh lime, then layered over zesty cilantro-lime rice with creamy avocado, black beans, and a cool jalapeño-flecked sauce—this colourful bowl delivers restaurant-quality flavour in just 45 minutes.

Why You’ll Love This Recipe

• Balanced and nutritious: protein-rich shrimp, fibre-packed beans, and heart-healthy fats from avocado create a well-rounded meal.

• Fast week-night timing: from prep to table in about 45 minutes; active cooking is only 20 minutes.

• Customisable heat: a pinch of cayenne and fresh jalapeño let you dial the spice up—or down—to suit every palate.

• Meal-prep friendly: the components keep well for several days and reassemble beautifully.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cilantro-Lime Shrimp

• 2 Tbsp unsalted butter, divided

• 2 Tbsp olive oil, divided

• 1 lb extra-large (26/30) shrimp, peeled and deveined

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp Creole seasoning

• ¼ tsp cayenne pepper (optional)

• Salt and black pepper, to taste

For the Bowls

• 8–10 oz cilantro-lime rice mix or 1 cup cooked rice seasoned with fresh lime juice and chopped cilantro

• 1 can (15 oz) black beans, drained and rinsed

• 1 ripe avocado, diced

• Lime wedges, for serving

Cilantro-Lime Sauce

• Zest and juice of 1–2 limes (about ½ tsp zest, 4 Tbsp juice)

• 1 tsp minced garlic

• 1 cup loosely packed fresh cilantro

• 1 Tbsp finely minced jalapeño

• ½ cup mayonnaise

• ½ cup sour cream

• Salt and black pepper, to taste

Directions

1. Cook the rice. Prepare the cilantro-lime rice mix according to package directions; fluff, then fold in the black beans while the rice is hot.

2. Season the shrimp. Pat the shrimp completely dry. Toss with cumin, garlic powder, Creole seasoning, cayenne, salt, and pepper; refrigerate briefly.

3. Blend the sauce. In a blender combine lime zest and juice, garlic, cilantro, and jalapeño; purée until smooth. Add mayonnaise and pulse to combine, then fold in sour cream. Chill.

4. Sear the shrimp (batch 1). Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet over high heat. Add half the shrimp in a single layer; cook about 1 minute per side until opaque. Transfer to a plate.

5. Sear batch 2. Repeat with the remaining butter, oil, and shrimp.

6. Assemble. Divide the rice-bean mixture among four bowls. Top with shrimp, avocado, extra cilantro, and a generous drizzle of sauce. Serve with lime wedges.

Servings and Timing

• Yield: 4 bowls

• Prep time: 25 minutes

• Cook time: 20 minutes

• Total time: 45 minutes

Variations

• Grilled shrimp bowls: Thread the seasoned shrimp on skewers and grill over medium-high heat for about 2 minutes per side for a smoky char.

• Shrimp-salad bowls: Replace the rice with chopped romaine to create a lighter, grain-free salad.

• Air-fryer method: Cook the seasoned shrimp in a pre-heated air fryer at 200 °C (400 °F) for 5–6 minutes, shaking once halfway through.

Storage/Reheating

• Refrigerate the shrimp, rice, and beans separately in airtight containers for up to 3 days. Store the avocado and sauce in their own containers (the sauce keeps well for 5 days).

• Reheat the rice/beans and shrimp gently in the microwave at 50 % power for 60–90 seconds or in a skillet over medium heat until just warmed through. Add avocado and sauce after reheating.

FAQs

1. Can I use frozen shrimp?

Yes. Thaw the shrimp under cold running water, pat very dry, and proceed with the recipe to ensure proper searing.

2. Is this recipe naturally gluten-free?

Prepared rice mixes sometimes contain gluten; use plain rice or a certified gluten-free mix to keep the dish gluten-free.

3. Can I grill the shrimp instead of pan-searing?

Absolutely. Season as directed, then grill over medium-high heat for roughly 2 minutes per side until opaque.

4. How spicy is the bowl?

Mild to medium. Omit the cayenne and jalapeño for a gentle flavour, or increase either ingredient for more heat.

5. What can I substitute for sour cream in the sauce?

Plain Greek yoghurt provides a similar tang while reducing fat content.

6. How long will the cilantro-lime sauce keep?

Stored in a sealed jar in the refrigerator, the sauce remains fresh for 5–7 days.

7. Can I meal-prep these bowls?

Yes. Assemble the rice, beans, and shrimp in containers; pack the sauce and avocado separately. Reheat the base, then add cold toppings when serving.

8. Is there a low-carb option for the rice?

Replace the rice with cauliflower rice or finely chopped romaine for a lower-carb alternative.

9. How do I know when shrimp are cooked perfectly?

The thickest part of the shrimp should turn opaque and pink; the internal temperature should reach 63 °C (145 °F). Over-cooked shrimp become rubbery.

10. Can I double the recipe for a crowd?

Certainly. Use a larger skillet or cook the shrimp in several batches to maintain high heat and achieve a proper sear.

Conclusion

Lime-Cilantro Shrimp Bowls marry vibrant citrus, fresh herbs, tender shrimp, and creamy toppings in a single dish that is week-night fast yet dinner-party worthy. Adjust the spice, customise the base, and enjoy a flavourful, nourishing meal any night of the week.