If you’re craving a vibrant, flavorful meal that balances fresh zest with a little smoky warmth, this Shrimp Bowl with Cilantro Lime Rice Recipe is exactly what you need. The perfectly seasoned shrimp pair beautifully with fluffy cilantro lime rice, while a lively black bean and corn salsa adds texture and color. Finished with a creamy chipotle ranch dressing, this bowl bursts with layers of flavor and is ready in just 25 minutes—making it an absolute staple for a quick weeknight dinner or casual weekend feast.
Ingredients You’ll Need
The magic of this recipe is in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor, color, and texture that come together harmoniously. From the fragrant cilantro lime rice to the smoky, spiced shrimp, every element plays its part perfectly.
- Cilantro Lime Rice: The zesty base that adds freshness and a vibrant green color.
- Medium shrimp (1 1/2 pounds): Tender, juicy, and the main protein packed with flavor from the spices.
- Olive oil (3 tablespoons): Helps the shrimp cook evenly and crisps up the seasonings.
- Kosher salt (3/4 teaspoon): Enhances flavor across the rice, shrimp, and salsa.
- Smoked paprika (3/4 teaspoon): Introduces a subtle smoky warmth that pairs beautifully with the shrimp.
- Garlic powder (3/4 teaspoon): Adds depth and savoriness.
- Onion powder (3/4 teaspoon): Complements the garlic for a balanced spice.
- Cumin (3/4 teaspoon): Brings earthy, slightly nutty notes that marry all ingredients.
- Black beans (1 can, drained and rinsed): Provides a hearty texture and gentle creaminess.
- Corn (1 15-ounce can, drained): Offers natural sweetness and crunch.
- Pico de gallo (1 cup): Fresh tomatoes, onions, and cilantro kick up the flavor and brightness.
- Avocado slices (optional): Creamy richness that rounds out the bowl beautifully.
- Cherry tomatoes (optional): Adds a juicy pop of color and freshness.
- Plain whole milk yogurt (1/2 cup) or mayo: Base for the chipotle ranch dressing with creamy tang.
- Mayonnaise (1/4 cup): Enriches the dressing for smooth texture.
- Apple cider vinegar (1 teaspoon): Brings a lovely acid balance to the dressing.
- Dried dill (1/2 teaspoon): Adds an unexpected herbaceous note.
- Black pepper (1/4 teaspoon): Gives just enough bite without overpowering.
- Adobo sauce (2 to 2 1/2 tablespoons): The smoky heat from chipotle chilis that makes the dressing unforgettable.
How to Make Shrimp Bowl with Cilantro Lime Rice Recipe
Step 1: Prepare the Cilantro Lime Rice
Start off by making the cilantro lime rice according to its recipe to ensure it’s fluffy and fragrant. This zesty base sets the tone for the entire dish, so having it ready early means everything else comes together quickly and smoothly.
Step 2: Season and Cook the Shrimp
Whether you choose to bake, broil, or sauté them, perfectly cooked shrimp is the heart of this bowl. Toss peeled, deveined shrimp in olive oil and a spice blend featuring kosher salt, smoked paprika, garlic powder, onion powder, and cumin. Baking or broiling for just a few minutes makes the shrimp juicy and tender, while the spices create a smoky, savory flavor that you’ll want to savor with every bite.
Step 3: Mix the Black Bean Corn Salsa
While the shrimp cooks, combine rinsed black beans, drained corn, and fresh pico de gallo in a bowl. A pinch of kosher salt ties it all together, creating a vibrant salsa that adds both texture and brightness. This salsa not only boosts the flavor but also adds a contrasting crunch and freshness against the warm shrimp and rice.
Step 4: Whisk Up the Chipotle Ranch Dressing
Create a luscious chipotle ranch dressing by whisking together yogurt or mayo, mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, salt, pepper, and adobo sauce straight from the chipotle chilies. Adjusting the adobo sauce allows you to control the heat level, making this zesty dressing the perfect cool and spicy kick for your bowl.
Step 5: Assemble Your Shrimp Bowl with Cilantro Lime Rice Recipe
Now for the fun part! Layer each bowl with a generous scoop of cilantro lime rice, followed by the black bean corn salsa, and then top with the beautifully cooked shrimp. Adorn the bowl with creamy avocado slices and juicy cherry tomatoes if you like. Drizzle your bowl abundantly with the chipotle ranch dressing and garnish with extra chopped cilantro for that final fresh pop. Everything comes together in a feast for both your eyes and taste buds.
How to Serve Shrimp Bowl with Cilantro Lime Rice Recipe
Garnishes
For that extra wow factor, fresh avocado slices add buttery smoothness, while cherry tomatoes bring bursts of juicy freshness and bright color. A sprinkle of freshly chopped cilantro not only enhances the flavor but creates an inviting aroma that makes the dish even more irresistible.
Side Dishes
This dish shines brilliantly on its own because it’s so complete, but if you want to round out your meal, consider serving with a simple green salad, crisp tortilla chips, or even a light corn on the cob. These sides complement the balance of flavors without stealing the spotlight from your shrimp bowl.
Creative Ways to Present
Want to impress at a gathering? Serve your shrimp bowls in individual mason jars layered beautifully or use colorful bowls that enhance the vibrant ingredients. Offering a small dish of extra chipotle ranch on the side invites everyone to customize their heat. Adding lime wedges for squeezing over the top injects a burst of brightness that elevates every bite.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp bowls can be stored in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate if possible to prevent the rice and salsa from becoming soggy. When you’re ready to eat, simple reheating and fresh garnishes will bring the bowl back to life.
Freezing
While freezing the entire assembled bowl isn’t ideal due to texture changes in fresh veggies and the dressing, you can freeze the cooked shrimp and cilantro lime rice separately. Store each in freezer-safe containers for up to 2 months. Thaw overnight in the fridge for quick meal prep later on.
Reheating
For the best texture when reheating leftovers, warm the shrimp and rice gently in a skillet or microwave, then add fresh salsa and avocado on top. Reapply the chipotle ranch dressing after heating to maintain its creamy texture and bold flavor. This method keeps everything tasting fresh and delicious.
FAQs
Can I make the cilantro lime rice in advance?
Absolutely! The cilantro lime rice can be made up to a day ahead and refrigerated. Just fluff it with a fork before serving to revive its light texture.
What can I use if I don’t have chipotle adobo sauce?
In a pinch, smoked paprika paired with a touch of cayenne pepper can mimic the smoky heat. However, the adobo sauce has a unique flavor that’s worth grabbing for future recipes.
Is this recipe gluten-free?
Yes, the Shrimp Bowl with Cilantro Lime Rice Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Can I substitute the shrimp for another protein?
Definitely! Grilled chicken or tofu cubes seasoned similarly work well, though the cooking times will vary. This bowl is incredibly versatile.
How spicy is the chipotle ranch dressing?
The heat level depends on how much adobo sauce you add. Start with less and increase gradually to match your spice tolerance for a perfect balance.
Final Thoughts
This Shrimp Bowl with Cilantro Lime Rice Recipe is a celebration of fresh ingredients and bold flavors brought together with ease and love. It’s a dish you’ll want to keep on your weeknight rotation and serve proudly for guests. I can’t wait for you to try it and experience how the bright, creamy, smoky, and savory elements unite to create a truly memorable meal.
Print
Shrimp Bowl with Cilantro Lime Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
A vibrant and flavorful Shrimp Bowl featuring perfectly seasoned baked or sautéed shrimp served over zesty cilantro lime rice, complemented by a fresh black bean and corn salsa, and drizzled with a creamy, smoky chipotle ranch dressing. This dish is a quick, healthy, and colorful meal perfect for weeknight dinners or casual gatherings.
Ingredients
Cilantro Lime Rice
- 1 recipe Cilantro Lime Rice
Shrimp
- 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon cumin
Black Bean Corn Salsa
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 cup pico de gallo
- 1/2 teaspoon kosher salt
Chipotle Ranch Dressing
- 1/2 cup plain whole milk yogurt (or use mayonnaise for dairy-free)
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis (adjust for heat preference)
Optional Garnishes
- Avocado slices
- Cherry tomatoes
- Extra chopped cilantro
Instructions
- Start the Rice: Prepare the cilantro lime rice according to its recipe instructions and keep it warm while you prepare the rest of the bowl components.
- Cook the Shrimp: If frozen, thaw the shrimp completely and pat dry with paper towels. Preheat your oven to 400°F or the broiler. Toss the shrimp with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and cumin until coated evenly. Spread shrimp on a parchment-lined baking sheet in a single layer. Bake for 4 to 6 minutes or broil for 3 to 6 minutes until shrimp are juicy and opaque, rotating the tray as necessary for even cooking. Alternatively, sauté shrimp in a skillet over medium-high heat with olive oil or butter for 1 to 2 minutes per side until just cooked through.
- Prepare the Black Bean Corn Salsa: While the shrimp cooks, drain and rinse black beans and drain corn. In a medium bowl, combine the beans, corn, pico de gallo, and kosher salt. Mix well to create a fresh, flavorful salsa.
- Make the Chipotle Ranch Dressing: Whisk together yogurt (or additional mayonnaise if dairy-free), mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, black pepper, and adobo sauce from the chipotle chilis in a medium bowl. Adjust the amount of adobo sauce to your preferred level of heat. If using Greek yogurt, add water gradually to achieve a creamy consistency.
- Assemble the Bowls: In individual serving bowls, layer cilantro lime rice, then black bean corn salsa, and top with cooked shrimp. Add slices of avocado and cherry tomatoes if desired. Drizzle generously with chipotle ranch dressing and garnish with extra chopped cilantro for freshness and color.
Notes
- You can bake, broil, or sauté the shrimp according to your preference; each method yields delicious results.
- For a dairy-free version, replace yogurt with additional mayonnaise in the chipotle ranch dressing.
- Adjust the amount of adobo sauce in the dressing to control the heat level.
- This recipe works well for meal prep; keep components separate until ready to serve to maintain freshness.
- Use fresh lime juice in the cilantro lime rice recipe to enhance brightness.
