Print

Lime-Cilantro Shrimp Bowls

Print Recipe

Bright, zesty shrimp bowls featuring cilantro-lime–marinated shrimp over fluffy rice with black beans, corn, avocado and fresh herbs—an easy, gluten-free weeknight dinner.

Ingredients

Scale
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 limes, zested and juiced (≈ 3 Tbsp juice)
  • 2 Tbsp extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 Tbsp honey
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ¼ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • 2 cups cooked cilantro-lime rice (white or brown)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or thawed frozen)
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped fresh cilantro, plus extra for garnish
  • Lime wedges, for serving

Instructions

  1. In a medium bowl, whisk the lime juice, zest, 1 Tbsp olive oil, garlic, honey, cumin, chili powder, salt and pepper.
  2. Add the shrimp, toss to coat, and marinate for 10–15 minutes while you prepare the toppings.
  3. Heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for 2–3 minutes per side, until pink and opaque. Remove from heat.
  4. Warm the black beans and corn in a small pan or microwave; season with a pinch of salt if desired.
  5. Assemble the bowls: divide the cilantro-lime rice among 4 bowls, then top each with shrimp, black beans, corn, avocado, tomatoes and cilantro.
  6. Serve immediately with extra lime wedges for squeezing.

Notes

  • Do not marinate shrimp longer than 30 minutes—the acid will begin to “cook” them.
  • For meal-prep, store components separately and reheat rice/beans before serving.
  • Swap cauliflower rice for a lower-carb option.
  • Add sliced jalapeño or hot sauce for extra heat.

Nutrition

Keywords: lime cilantro shrimp bowl, shrimp rice bowl, gluten-free dinner, Mexican shrimp, meal prep

Find it online: https://recipesfoodeasy.com/lime-cilantro-shrimp-bowls/