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Cilantro Lime Shrimp Bowl Recipe

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★★★★★

4.7 from 120 reviews

This Cilantro Lime Shrimp Bowl is a vibrant, fresh, and flavorful dish perfect for a quick and healthy meal. Featuring marinated, pan-seared shrimp with zesty lime and cilantro, served over fluffy cilantro-lime rice and warm black beans, topped with creamy avocado, juicy cherry tomatoes, red onion, and optional cotija cheese. The bowl offers a balanced combination of bright citrus, smoky spices, and fresh herbs, perfect for summer dining or meal prep.

Ingredients

Scale

Shrimp & Marinade

  • 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

Bowls

  • 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

Instructions

  1. Marinate the Shrimp: In a medium bowl, whisk together the lime juice, chopped cilantro, minced garlic, olive oil, honey, cumin, chili powder, salt, and pepper. Add the peeled and deveined shrimp (patted dry) and toss gently to coat. Let sit for 15-20 minutes at room temperature to allow flavors to meld without over-marinating.
  2. Cook the Rice: While shrimp marinates, cook rice according to package instructions, preferably in vegetable or chicken broth for extra flavor. Once cooked and fluffed, stir in a tablespoon of fresh lime juice and some chopped cilantro to infuse the rice with brightness.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat. Use tongs to place shrimp in a single layer, letting excess marinade drip off. Cook for 2-3 minutes per side until shrimp turn pink, opaque, and curl into a loose “C” shape. Avoid overcrowding the pan and cook in batches if needed for a good sear.
  4. Warm the Beans: While shrimp cooks, warm the rinsed black beans in a small saucepan over low heat for a few minutes until heated through. Season lightly with salt.
  5. Assemble Your Bowls: Start with a base of cilantro-lime rice, then top with warm black beans and shrimp. Add fresh toppings like avocado slices, cherry tomatoes, and diced red onion for texture and freshness.
  6. Add Final Touches: Sprinkle crumbled cotija cheese and extra fresh cilantro over the bowl. Finish with a squeeze of fresh lime juice and a dash of hot sauce if desired. Serve immediately and enjoy!

Notes

  • Pat shrimp dry before marinating to ensure a nice sear instead of steaming.
  • Do not marinate shrimp for longer than 30 minutes to prevent a rubbery texture.
  • Use fresh lime juice for optimal brightness; bottled juice can impart bitterness.
  • Cook shrimp without adding leftover marinade to the pan to avoid contamination.
  • Consider butterfly shrimp for faster, more even cooking and better marinade absorption.
  • Bring shrimp to room temperature before cooking to prevent uneven cooking.
  • For meal prep, store components separately and combine just before serving.
  • Add a creamy cilantro-lime crema made from Greek yogurt blended with cilantro and lime for an extra layer of flavor.

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Find it online: https://biteandenjoy.com/cilantro-lime-shrimp-bowl-recipe/