Description
This High Protein Shrimp Rice Bowl is a vibrant, zesty, and filling meal that delivers restaurant-quality flavor in just 25 minutes. Featuring smoky, spiced shrimp seared to perfection and served over a fluffy bed of rice, this bowl is packed with fire-roasted corn, creamy avocado, and fresh garden vegetables. It is an SEO-friendly, high-protein solution for a healthy lunch or a quick weeknight dinner that won’t weigh you down.
Ingredients
Shrimp 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
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp, peeled and deveined
Shrimp Rice Bowl
- 2 cups cooked white rice
- 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
- Jalapeno ranch or cilantro ranch, for serving
Instructions
Step 1: Marinate the Shrimp
In a medium bowl, whisk together the olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, pepper, cayenne, and fresh cilantro. Pat the shrimp dry with paper towels to ensure the marinade sticks, then toss them in the mixture to fully coat. Cover and rest in the fridge for 15 minutes.
Step 2: Assemble the Bases
While the shrimp marinates, prepare your rice according to package instructions. Divide the cooked rice into bowls and top with the diced red onion, cherry tomatoes, fire-roasted corn, and optional jalapeno slices.
Step 3: Sear the Shrimp
Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single, even layer (the oil in the marinade is sufficient for cooking). Cook for 2-3 minutes per side.
Step 4: Combine and Finish
The shrimp is done when it turns opaque and pink, forming a loose ‘C’ shape. Remove from heat and place the shrimp on top of the prepared rice bowls.
Step 5: Garnish and Serve
Top each bowl with sliced avocado, extra lime juice, and a sprinkle of fresh cilantro. Drizzle with your choice of ranch dressing and serve immediately.
Notes
Storage Instructions: This bowl is perfect for meal prep. Store the cooked shrimp and rice in an airtight container for up to 3 days. Keep the fresh vegetables separate and wait to add the avocado and dressing until you are ready to eat.
Shrimp Texture Tip: To avoid rubbery shrimp, look for a loose ‘C’ shape. If the shrimp curls into a tight ‘O,’ it is overcooked. Always pat the shrimp dry before marinating to get a better golden sear in the pan.
Low Carb Variation: Substitute the white rice with cauliflower rice, quinoa, or a bed of fresh romaine lettuce. This lowers the carbohydrate count while maintaining the high protein and fiber levels.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 545
- Sugar: 6g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 35g
- Cholesterol: 185mg
Keywords: high protein shrimp bowl, healthy shrimp and rice, 25 minute meal prep, zesty lime shrimp, fire roasted corn bowl, mexican shrimp rice bowl