This Jalapeño Lime Shrimp Bowl recipe combines the zest of fresh lime, the kick of jalapeño, and the succulent sweetness of shrimp, all nestled on a bed of fluffy rice. It’s a symphony of flavors that dances on your palate, leaving you craving more with each bite. It's a recipe I love because its quick and can easily adapt to what I have on hand. I've made it with both brown rice and quinoa with equally amazing results!
Imagine this: You've had a long day, and the last thing you want to do is spend hours in the kitchen. This recipe is your answer. It's quick, easy, and bursting with fresh, vibrant flavors. Plus, it's a healthy option that doesn't compromise on taste. Feel free to add your favorite toppings, some corn or black beans would be amazing!
Required Equipments
- Large Bowl
- Whisk
- Grill Pan or Skillet
- Cutting Board
- Knife
Jalapeno Lime Shrimp Bowl: Frequently Asked Questions
Jalapeno Lime Shrimp Bowl
This Jalapeño Lime Shrimp Bowl is a flavorful and healthy dish, perfect for a quick weeknight meal. It combines juicy shrimp with zesty lime and a touch of spice.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Shrimp Marinade: In a large bowl, whisk together the olive oil, lime juice, minced garlic, chopped jalapeño, cilantro, cumin, chili powder, salt, and pepper. This marinade is your flavor base, so don't skimp on the ingredients!
- Marinate the Shrimp: Add the shrimp to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it will be.
- Cook the Rice: While the shrimp marinates, cook the rice according to package instructions. For extra flavor, consider using chicken broth instead of water. Once cooked, fluff with a fork and set aside.
- Grill or Pan-Fry the Shrimp: Heat a grill pan or skillet over medium-high heat. Remove the shrimp from the marinade, letting any excess drip off. Grill or pan-fry the shrimp for 2-3 minutes per side, or until pink and opaque. Be careful not to overcook them, or they'll become rubbery!
- Prepare the Bowl Ingredients: While the shrimp is cooking, prep the other bowl ingredients. Dice the avocado, chop the red onion, and shred the lettuce. Having everything ready to go will make assembly a breeze.
- Assemble the Bowls: Divide the cooked rice between two bowls. Top with the grilled shrimp, diced avocado, chopped red onion, shredded lettuce, and a dollop of sour cream or Greek yogurt. Squeeze a lime wedge over each bowl for an extra burst of flavor. I like adding a little cotija cheese on top!
- Garnish and Serve: Garnish with extra cilantro and a sprinkle of chili powder. Serve immediately and enjoy! What could be better on a warm day?
📝 Notes
- For extra flavor, grill the lime halves before squeezing the juice over the bowls.
- Add a dollop of sour cream or Greek yogurt for creaminess.
🍎 Nutrition
Calories: 450 kcal
Protein: 30 g
Fat: 20 g
Carbohydrates: 45 g
Fiber: 10 g
Calcium: 150mg
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