Fiesta Lime Shrimp Bowls

Prep	Cook	Total	Makes
18 Min	5 Min	23 Min	4 Bowls

Ingredients

For the shrimp

• 2 tablespoons olive oil or avocado oil
• 2 tablespoon lime juice (about 1 large lime)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper (more if you want it more spicy)
• 2 tablespoons fresh chopped cilantro
• 1 lb raw shrimp peeled and deveined

For the bowls

• 2 cups uncooked white rice (I like Minute Rice but you can also use quinoa, brown rice or lettuce)
• ¼ cup diced red onion
• ½ cup diced cherry tomatoes
• 1 jalapeno sliced (optional)
• Fresh chopped cilantro
• 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. Start by marinating the shrimp. Add the olive oil, lime juice, spices and cilantro to a bowl medium bowl. Pat the shrimp dry, then add it to the marinade and toss to fully coat. Cover and marinate in the fridge for 15 minutes.
2. While it's marinading, assemble the shrimp bowls. Make the rice according to package instructions (I like minute rice), then top with desired toppings.
3. To cook the shrimp, heat a large skillet over medium-high heat (no oil needed). When it's hot, add the shrimp to the pan in an even layer and cook for 2-3 minutes on one side, flip and cook for another 2-3 minutes on the other side. The shrimp will turn an opaque and pink color and form a loose "C" shape when it's done. Remove the shrimp from the heat and stir to fully coat it in any sauces that are in the pan.
4. Add the shrimp to your assembled bowl and top with more lime juice, fresh cilantro and creamy cilantro ranch if desired. See recipe notes for meal prepping.

Notes

How to meal prep

• Follow the directions all the way through and divide into 4 separate meal prep containers. Serve cold for dinners or lunch.

Link to recipe