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Cilantro lime shrimp bowl with golden seared shrimp over brown rice topped with avocado cherry tomatoes corn and fresh cilantro

Cilantro Lime Shrimp Bowl

Tender shrimp marinated in a zesty lime and cilantro blend, seared until golden, and served over warm brown rice with avocado, cherry tomatoes, corn, and fresh herbs.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate Time 20 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp peeled and deveined, 16 to 20 count per pound, patted dry
  • 1 tbsp olive oil plus a small splash for cooking
  • 3 tbsp fresh lime juice always use fresh squeezed
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cooked brown rice or quinoa fluffed with a fork, kept warm
  • 1 cup cherry tomatoes halved
  • 1 cup corn kernels fresh or frozen and thawed
  • 1 avocado diced right before serving
  • 1/2 cup fresh cilantro chopped
  • 1 lime cut into wedges for serving

Equipment

  • Medium mixing bowl
  • Large skillet
  • Fork for fluffing grains
  • Serving bowls

Method
 

  1. In a medium bowl, whisk together olive oil, fresh lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper until fully combined.
  2. Add shrimp and toss to coat evenly. Cover and marinate for 15 to 20 minutes at room temperature. Do not marinate longer than 1 hour.
  3. While shrimp marinates, cook brown rice or quinoa according to package directions. Fluff with a fork and keep warm.
  4. Heat a splash of olive oil in a large skillet over medium-high heat until shimmering. Arrange shrimp in a single layer without crowding. Cook 2 to 3 minutes per side until pink, opaque, and lightly golden. Work in batches if needed.
  5. Transfer cooked shrimp to a plate and rest for 1 minute.
  6. Divide warm rice or quinoa among serving bowls. Top with shrimp, cherry tomatoes, corn, and diced avocado. Finish with fresh cilantro and serve with lime wedges.

Notes

Always use fresh lime juice for the best flavor. Pat shrimp completely dry before marinating. Do not marinate longer than 1 hour. Dice avocado right before serving. Store shrimp, grains, and veggies separately in airtight containers for up to 2 days. Reheat in a skillet over medium heat. Add fresh avocado and cilantro after reheating.