Fiesta Lime Shrimp Bowls with Avocado and Corn
Build bright, filling shrimp bowls with smoky lime-marinated shrimp, rice, creamy avocado, fire-roasted corn, and a cool cilantro ranch finish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 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 to taste
- 2 tablespoons fresh cilantro chopped, plus more to serve
- 1 pound raw shrimp peeled and deveined
- 2 cups cooked white rice or quinoa, brown rice, or lettuce
- 1/4 cup red onion diced
- 1/2 cup cherry tomatoes diced
- 1 jalapeño sliced, optional
- 1 large avocado sliced
- 1 15-ounce can fire-roasted corn drained
- as needed creamy cilantro ranch homemade or store-bought, for serving
Instructions
Instructions
- Whisk the oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne, and chopped cilantro. Pat the shrimp dry, toss them in the marinade, cover, and refrigerate for 15 minutes.
- Prepare the rice according to the package directions. Divide it among four bowls and arrange the red onion, tomatoes, jalapeño, avocado, and drained fire-roasted corn over the rice.
- Heat a large skillet over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until opaque, pink, and loosely C-shaped.
- Add the cooked shrimp to the bowls. Finish with lime juice, cilantro, and creamy cilantro ranch if desired.