Chili lime shrimp rice bowl is a delicious and easy rice meal with fried shrimp. Suitable for a quick weekday dinner because it only takes 20 minutes to prepare (Since the shrimp cook in just a few minutes, all that’s left is just assembling the ingredients). It’s a naturally gluten-free meal and is healthy and nutrient-dense because it contains lean protein from shrimp, and complex carbohydrates and fiber from black beans and corn. I also added in the article an alternative to regular white rice in order to make the meal extra healthy and add more nutrients.
To prepare the chili lime shrimp rice bowl, all you have to do is mix together a marinade, let the shrimp soak for a few minutes, then fry them until they turn pink. Make rice bowls, add shrimp and top with corn and beans. It’s easy, you see?
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Ingredients
Yield: 4 Servings
- Large Shrimp – 1 pound, peeled and deveined
- Fresh lime juice – 3 tablespoons
- Chili Powder – 1 tablespoon
- Olive Oil – 2 tablespoons
- Garlic – 2 cloves, minced
- Cooked white or Brown rice – 3 cups
- Black Beans – 1 cup, rinsed and drained)
- Corn Kernels – 1 cup
- Fresh Cilantro – 1/4 cup ,chopped
- Salt and Black pepper
Suggestions & Alternatives:
- Healthy – Replace plain white rice with cauliflower rice or quinoa to keep the meal light and add more nutrients.
Easy Chili Lime Shrimp Rice Bowl Recipe
Enjoy this quick and delicious Lime Chili Shrimp Rice Bowl. It features juicy, flavorful shrimp fried to perfection, placed over warm rice with black beans, corn, and fresh cilantro. It's a quick, healthy, and completely customizable meal that's perfect for busy weekends.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons fresh lime juice
- 1 tablespoon chili powder
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 3 cups cooked white rice or cooked brown rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1/4 cup fresh cilantro, chopped
- Salt and Black pepper
Instructions
- In a medium bowl, mix the olive oil, lime juice, chili powder, minced garlic, salt, and pepper.
- Add the shrimp and stir until well coated. Let them sit for 10 to 15 minutes (do not leave the shrimp in the lemon juice for too long, as the lemon juice can start to cook the shrimp).
- Heat a large skillet over medium-high heat until it’s hot.
- Add shrimp in a single layer. Cook for about 2 minutes on one side, then flip and cook for 2 more minutes, until shrimp are pink.
- Remove the pan from the heat right away so the shrimp don’t overcook.
- Divide the warm rice evenly among 4 bowls.
- Top each bowl with cooked shrimp, black beans, and corn.
- Add a little coriander and lemon juice to the bowls as needed and enjoy
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 450Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 240mgSodium: 1183mgCarbohydrates: 87gFiber: 9gSugar: 4gProtein: 39g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.