Description
A bright, fast weeknight meal with citrus-marinated shrimp, fluffy rice, and fresh toppings.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice (fresh preferred)
- 1 teaspoon smoked paprika
- 1 teaspoon ground 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 (omit for mild)
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp, peeled and deveined (16–20 count)
- 2 cups uncooked white rice (or quinoa, brown rice, or lettuce leaves)
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeño, sliced (optional)
- 1 large avocado, sliced
- 1 (15-ounce) can fire-roasted corn, drained
Instructions
- Mix the marinade: In a medium bowl, whisk together the oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne (if using), and cilantro.
- Marinate the shrimp: Pat shrimp dry, add to the bowl, and toss until coated. Cover and refrigerate for about 15 minutes.
- Cook your base: Prepare rice (or quinoa/brown rice) according to package directions. Fluff and keep warm.
- Sear the shrimp: Heat a large skillet over medium-high until hot. Add the marinated shrimp and cook 2–3 minutes on each side until pink and opaque.
- Prep toppings: Dice red onion and tomatoes, slice jalapeño and avocado, and drain the fire-roasted corn.
- Assemble bowls: Divide rice among bowls, top with shrimp, red onion, cherry tomatoes, jalapeño, corn, and avocado slices. Serve with a squeeze of lime.
Notes
For best quality, store components separately. Use fresh or canned fire-roasted corn for flavor. Pair with a light dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican