Name: Cilantro Lime Shrimp Bowl Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb (450 g) large raw shrimp, peeled and deveined; 1/4 cup fresh lime juice (about 2-3 limes); 1/4 cup chopped fresh cilantro; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp honey or maple syrup; 1/2 tsp ground cumin; 1/4 tsp chili powder or smoked paprika; Salt and black pepper, to taste; 1 cup uncooked white rice (or cauliflower rice); 1 (15 oz) can black beans, rinsed and drained; 1 large avocado, sliced or diced; 1 cup cherry tomatoes, halved; 1/2 cup red onion, finely diced; 1/4 cup cotija or feta cheese, crumbled (optional); Lime wedges, extra cilantro, hot sauce for serving

Jump to Recipe

Introduction

Cilantro Lime Shrimp Bowls are a vibrant, flavorful meal perfect for a quick weeknight dinner or meal prep. Fresh lime juice and cilantro brighten tender, seared shrimp served over fluffy rice with beans and colorful toppings. This dish is as versatile as it is delicious, combining fresh ingredients into a satisfying bowl.

A white bowl filled with a colorful shrimp bowl, layered with white rice at the bottom right side, topped with chopped green herbs. Next to the rice on the bottom left side are six grilled shrimp, golden brown with grill marks and scattered green herbs. On the top right side, there is a pile of black beans, also sprinkled with herbs. Between the beans and shrimp, three slices of bright green avocado are neatly placed. A half lime sits on top of the black beans near the edge of the bowl. The bowl is on top of a white marbled textured surface with a halved avocado and two lime wedges nearby, and some scattered green herb leaves around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) large raw shrimp, peeled and deveined
1/4 cup fresh lime juice (about 2-3 limes)
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
2 tbsp olive oil
1 tsp honey or maple syrup
1/2 tsp ground cumin
1/4 tsp chili powder or smoked paprika
Salt and black pepper, to taste
1 cup uncooked white rice (or cauliflower rice)
1 (15 oz) can black beans, rinsed and drained
1 large avocado, sliced or diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely diced
1/4 cup cotija or feta cheese, crumbled (optional)
Lime wedges, extra cilantro, and hot sauce for serving

Instructions

Step 1: In a medium bowl, whisk lime juice, cilantro, garlic, olive oil, honey, cumin, chili powder, salt, and pepper. Add shrimp (pat dry first) and toss gently to coat. Marinate for 15-20 minutes at room temperature.
Step 2: Cook rice according to package directions. For extra flavor, cook in broth and stir in lime juice and chopped cilantro once done.
Step 3: Heat a large skillet over medium-high heat. Add shrimp in a single layer, letting excess marinade drip off. Cook 2-3 minutes per side until pink and opaque, curling into a loose “C.” Cook in batches if needed.
Step 4: Warm black beans in a small saucepan over low heat for a few minutes until heated through. Season with a pinch of salt.
Step 5: Assemble bowls starting with cilantro-lime rice, then black beans and shrimp. Top with avocado, cherry tomatoes, and red onion.
Step 6: Finish with crumbled cheese if using, extra cilantro, and a squeeze of lime. Add hot sauce if desired. Serve immediately.

Tips & Variations

Pat shrimp dry before marinating to get a better sear and avoid steaming.
Do not marinate shrimp longer than 30 minutes to prevent a tough texture.
Add a pinch of cayenne pepper for extra heat or substitute chili powder with smoked paprika for smoky flavor.
Prepare toppings before cooking shrimp to streamline assembly.
Try using tofu, tempeh, or king oyster mushrooms for a vegetarian version.
Drizzle with cilantro-lime crema made from Greek yogurt, lime juice, cilantro, and salt for a creamy contrast.

Storage

Store shrimp, rice, and beans separately in airtight containers in the refrigerator for up to 3 days. Keep fresh toppings like avocado and tomatoes separate to maintain texture. Reheat shrimp gently in a skillet over low heat or briefly in the microwave to avoid toughness. Add fresh toppings just before serving.

How to Serve

A white bowl holds four main sections: in the bottom left, there are six grilled shrimp with a shiny orange color and dark grill marks, sprinkled with chopped green herbs. To the right of the shrimp, three bright green slices of avocado sit slightly overlapping each other. Next to the avocado, a mound of black beans fills the top right section, with a bright half lime resting on top. The bottom right section contains fluffy white rice scattered with fresh green herbs. The bowl rests on a white marbled surface with a rustic wooden section on the left, a halved avocado, lime wedges, and scattered cilantro visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp?

Absolutely. Thaw frozen shrimp by running cold water over them for 5-10 minutes until fully thawed, then pat dry thoroughly before marinating to ensure a good sear.

How can I make this recipe vegetarian?

Replace shrimp with plant-based proteins such as seasoned tofu, tempeh, or sautéed king oyster mushrooms. Marinate and cook them as you would the shrimp for similar flavor and texture.