Description
Fiesta Shrimp Rice Bowl is a vibrant and flavorful dish featuring marinated shrimp cooked to perfection and served over fluffy white rice with fresh veggies and creamy cilantro jalapeno ranch. This quick 15-minute recipe brings together zesty spices, fire-roasted corn, avocado, and a hint of lime for a festive and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 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
To Serve
- Homemade creamy jalapeno ranch or store-bought cilantro ranch
Instructions
- Marinate the shrimp: In a medium bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and chopped cilantro. Pat the shrimp dry with paper towels, then add them to the marinade. Toss well to coat each shrimp evenly. Cover the bowl and refrigerate for 15 minutes to let the flavors meld.
- Prepare the rice: While the shrimp marinates, cook the rice according to package instructions. Minute Rice is recommended for a quick prep, but quinoa or brown rice can also be used. Once cooked, divide the rice evenly into serving bowls as the base.
- Cook the shrimp: Heat a large skillet over medium-high heat. No additional oil is needed because the shrimp is already marinated. Arrange the shrimp in a single layer in the hot pan. Cook without moving for 2-3 minutes until the shrimp turns pink and opaque on the bottom. Flip each shrimp and cook for an additional 2-3 minutes until fully cooked and lightly curled into a loose “C” shape. Remove from heat and stir to coat the shrimp in any pan sauce.
- Assemble the bowls: Top each bowl of rice with cooked shrimp, diced red onion, cherry tomatoes, fire roasted corn, sliced jalapeno (if using), avocado slices, and a sprinkle of fresh chopped cilantro. Add extra lime juice over the top if desired.
- Serve: Drizzle with creamy jalapeno ranch or cilantro ranch before serving for added richness and spice. Enjoy immediately for best flavor and texture.
Notes
- For meal prep: Keep cooked shrimp and rice separate in airtight containers for up to 2 days. Add fresh toppings and avocado just before serving to avoid sogginess.
- Adjust cayenne pepper amount in marinade to suit your preferred spice level.
- You can substitute white rice with quinoa or brown rice for a healthier twist.
- If avocado is unavailable, sliced cucumber or additional roasted corn make a nice alternative.
- Use a non-stick skillet or well-seasoned cast iron pan for best shrimp results.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: shrimp rice bowl, fiesta shrimp, quick shrimp recipe, Mexican shrimp bowl, easy dinner, spicy shrimp, avocado shrimp bowl
