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
Scale
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.
