Weeknight • Seafood
Quick Chili Lime Shrimp and Rice Bowls
These vibrant bowls feature zesty chili-lime shrimp, fluffy rice, and fresh toppings for a fast meal.
- Prep
- 10 min
- Cook
- 10 min
- Servings
- 2
- Level
- Weeknight
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When you need a meal on the table in a flash, these Quick Chili Lime Shrimp and Rice Bowls are your answer! Succulent shrimp tossed in a zesty, spicy chili-lime marinade cooks up in minutes, making this a perfect lightning-fast dinner. Pile it high with your favorite fresh toppings for a customizable and utterly delicious experience.
Ingredients
Yield: 2 servings
Main
- 1 tablespoon olive oil
- 1 lb raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Pinch of cayenne pepper (optional, for extra heat)
- Juice of 1 lime
- Salt and black pepper to taste
- 2 cups cooked rice (white or brown)
- Optional toppings: sliced avocado, chopped cilantro, diced red onion, salsa, Greek yogurt or sour cream
Preparation
Step 1
In a medium bowl, combine shrimp with minced garlic, chili powder, cumin, cayenne (if using), half the lime juice, salt, and pepper. Toss to coat and let marinate for 5-10 minutes (or while you prep other ingredients).
Step 2
Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 3
Add marinated shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
Step 4
Remove shrimp from heat and squeeze the remaining lime juice over the cooked shrimp. Toss well.
Step 5
Assemble bowls: divide cooked rice between two bowls. Top with chili-lime shrimp and your desired optional toppings.
Tips
- To speed up meal prep, use pre-cooked rice or cook rice ahead of time.
- Adjust the amount of chili powder and cayenne to your preferred spice level.
- Add sautéd bell peppers or corn to the bowls for more vegetables and texture.
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