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Fiesta Shrimp Rice Bowl Recipe

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Fiesta Shrimp Rice Bowl is a vibrant and flavorful dish featuring marinated shrimp cooked to perfection and served over a bed of fluffy white rice. This quick and easy meal is bursting with zesty spices, fresh cilantro, avocado, fire-roasted corn, and a creamy jalapeno ranch that combines for a festive, satisfying dinner perfect for busy weeknights.

Ingredients

Marinade & Shrimp

  • 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)

Rice Bowl Assembly

  • 2 cups cooked white rice (Minute Rice recommended; quinoa, brown rice, or lettuce can be substituted)
  • 1/4 cup diced red onion
  • 1/2 cup diced cherry tomatoes
  • 1 jalapeno (sliced, optional)
  • Fresh chopped cilantro (for topping)
  • 1 large avocado (sliced)
  • 1 (15 ounce) can fire roasted corn (drained)

To Serve

  • Homemade creamy jalapeno ranch or store-bought cilantro ranch dressing

Instructions

  1. 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 shrimp dry with paper towels, add to the bowl, and toss to ensure all shrimp are evenly coated. Cover and refrigerate to marinate for 15 minutes.
  2. Prepare rice and toppings: While the shrimp marinates, cook the white rice according to package instructions (Minute Rice is recommended for convenience). Dice red onion and cherry tomatoes, slice jalapeno if using, chop extra cilantro, and slice the avocado. Drain the fire-roasted corn.
  3. Cook the shrimp: Heat a large skillet over medium-high heat without adding oil, as shrimp already has oil from the marinade. Once hot, arrange the shrimp in a single layer. Cook for 2-3 minutes on one side until shrimp turn opaque and pink and form a loose “C” shape. Flip and cook for another 2-3 minutes. Remove from heat and stir gently to coat shrimp in any pan juices or marinade remaining.
  4. Assemble the bowls: Divide the cooked rice into four bowls. Top each with cooked shrimp, diced red onion, cherry tomatoes, jalapeno slices (if using), fire-roasted corn, fresh cilantro, and sliced avocado. Drizzle with additional lime juice and creamy jalapeno or cilantro ranch dressing as desired. Serve immediately.

Notes

  • For meal prepping, keep shrimp and toppings separate and assemble bowls just before eating to maintain freshness.
  • You can substitute white rice with quinoa, brown rice, or even serve on a bed of lettuce for a lighter option.
  • If you prefer spicier shrimp, increase the cayenne pepper amount in the marinade.
  • For a dairy-free option, use a vegan ranch or omit the ranch dressing altogether.

Find it online: https://cookedbysarah.com/fiesta-shrimp-rice-bowl-recipe/