Name: Fiesta Shrimp Rice Bowl Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican-inspired
Ingredients: 2 tablespoons olive oil or avocado oil; 2 tablespoons lime juice (about 1 large lime); 1 teaspoon smoked paprika; 1 teaspoon 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 (adjust to taste); 2 tablespoons fresh chopped cilantro; 1 lb raw shrimp (peeled and deveined); 2 cups uncooked white rice (Minute Rice recommended, or quinoa, brown rice, or lettuce as alternatives); 1/4 cup diced red onion; 1/2 cup diced cherry tomatoes; 1 jalapeno, sliced (optional); 1 (15 ounce) can fire roasted corn, drained; 1 large avocado, sliced; Fresh chopped cilantro for garnish; Homemade creamy jalapeno ranch or store-bought cilantro ranch

Ingredients

2 tablespoons olive oil or avocado oil

2 tablespoons lime juice (about 1 large lime)

1 teaspoon smoked paprika

1 teaspoon 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 (more if you want it spicier)

2 tablespoons fresh chopped cilantro

1 lb raw shrimp (peeled and deveined)

2 cups uncooked white rice (Minute Rice is recommended, but quinoa, brown rice, or lettuce can be used)

1/4 cup diced red onion

1/2 cup diced cherry tomatoes

1 jalapeno, sliced (optional)

Fresh chopped cilantro (for garnish)

1 large avocado, sliced

1 (15 ounce) can fire roasted corn, drained

To serve: homemade creamy jalapeno ranch or store-bought cilantro ranch

Instructions

Step 1: Start by marinating the shrimp. In a medium bowl, combine the olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and chopped cilantro. Pat the shrimp dry, add it to the marinade, and toss to coat fully. Cover and refrigerate for 15 minutes.

Step 2: While the shrimp is marinating, prepare the rice according to the package instructions. Assemble your bowls by placing the cooked rice as the base, then topping with diced red onion, cherry tomatoes, jalapeno slices, avocado slices, and fire roasted corn.

Step 3: Heat a large skillet over medium-high heat—no additional oil is needed. When hot, add the shrimp in a single layer. Cook for 2-3 minutes without moving, then flip and cook for another 2-3 minutes until the shrimp turn opaque, pink, and form a loose “C” shape. Remove from heat and stir to coat shrimp in any pan juices.

Step 4: Add the cooked shrimp to your assembled bowl. Finish with extra lime juice, fresh chopped cilantro, and a drizzle of creamy jalapeno or cilantro ranch if desired. Enjoy immediately.

Tips & Variations

For a healthier option, try serving the shrimp over quinoa, brown rice, or even a bed of fresh lettuce.

If you prefer less spice, omit the jalapeno and reduce the cayenne pepper.

Use store-bought cilantro ranch to save time or make your own jalapeno ranch for extra flavor.

Meal prep by keeping the shrimp and rice separate until ready to serve to maintain freshness.

Storage

Store any leftover shrimp and rice bowls separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice in the microwave or on the stove until warm, and quickly reheat the shrimp in a skillet to prevent them from becoming rubbery. Add fresh toppings and sauce just before serving for the best texture and flavor.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just thaw them completely and pat dry before marinating to ensure they absorb the flavors well and cook evenly.

What can I substitute for the fire roasted corn?

If you don’t have fire roasted corn, fresh or frozen corn kernels work well too. Sautéing fresh corn lightly adds extra sweetness and texture to the bowl.