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Fiesta Shrimp Rice Bowl Recipe

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★★★★★

4.9 from 119 reviews

This Fiesta Shrimp Rice Bowl is a quick and flavorful dish featuring marinated shrimp cooked in a skillet and served over fluffy white rice, topped with fresh vegetables, avocado, fire-roasted corn, and creamy cilantro jalapeno ranch. Perfect for a vibrant weeknight meal with a spicy kick and bright lime flavors.

Ingredients

Scale

Marinade and 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 more spicy)
  • 2 tablespoons fresh chopped cilantro
  • 1 lb raw shrimp (peeled and deveined)

Rice and Toppings

  • 2 cups uncooked white rice (Minute Rice recommended, or quinoa, brown rice, or lettuce as alternatives)
  • 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

To Serve

  • Homemade creamy jalapeno ranch or store-bought cilantro ranch

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine the olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and chopped cilantro. Pat the shrimp dry with paper towels, then add them to the marinade and toss well to fully coat. Cover the bowl and refrigerate for 15 minutes to allow the flavors to infuse.
  2. Prepare the Rice and Toppings: While the shrimp marinates, cook the rice according to package instructions. If using Minute Rice, it should take about 5 minutes. Once cooked, set aside and prepare the toppings by dicing the red onion and cherry tomatoes, slicing the jalapeno if using, draining the fire-roasted corn, slicing the avocado, and chopping additional fresh cilantro for garnish.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat. The pan does not require additional oil due to the marinade. Once hot, spread the shrimp in an even layer and cook without moving for 2-3 minutes until the underside is opaque and pink. Flip the shrimp and cook another 2-3 minutes until fully cooked and curled into a loose “C” shape. Remove from heat and stir any pan sauces to coat the shrimp evenly.
  4. Assemble the Fiesta Bowls: Divide the cooked rice among four bowls. Top each bowl with the cooked shrimp, diced red onion, cherry tomatoes, jalapeno slices, fire roasted corn, avocado slices, and a sprinkle of fresh cilantro. Add extra lime juice and drizzle with creamy jalapeno or cilantro ranch dressing as desired.

Notes

  • You can substitute white rice with quinoa, brown rice, or even lettuce for a low-carb option.
  • For meal prepping, store the shrimp separately from the rice and toppings to maintain freshness.
  • Adjust cayenne pepper according to spice preference.
  • To make homemade creamy jalapeno ranch, blend mayonnaise, sour cream, lime juice, jalapeno peppers, garlic, cilantro, and seasoning.

Keywords: shrimp rice bowl, fiesta shrimp, quick shrimp recipe, Mexican shrimp bowl, spicy shrimp, rice bowl, skillet shrimp, weeknight dinner

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