Description
This Shrimp Bowl with Cilantro Lime Rice is a vibrant and flavorful dish combining juicy, spiced shrimp with zesty cilantro lime rice, a fresh black bean and corn salsa, and a creamy, smoky chipotle ranch dressing. Perfect for a quick and healthy weeknight dinner, each bowl is balanced with protein, fiber, and fresh veggies, offering a delightful blend of textures and tastes.
Ingredients
Scale
Cilantro Lime Rice
- 1 recipe Cilantro Lime Rice (prepared separately)
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
Beans and 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 to taste)
Optional Garnishes
- Avocado slices
- Cherry tomatoes
- Extra chopped cilantro
Instructions
- Start the Rice: Prepare the Cilantro Lime Rice according to its recipe instructions. Set aside and keep warm for assembly.
- Cook the Shrimp: If frozen, thaw shrimp completely. Preheat oven to 400°F or set broiler on. Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and cumin until evenly coated. Spread shrimp in a single layer on a parchment-lined baking sheet. Bake for 4 to 6 minutes, or broil for 3 to 6 minutes, turning the tray as needed until shrimp are juicy and opaque. Alternatively, sauté shrimp in a large skillet with olive oil or butter on medium-high heat for 1-2 minutes per side until cooked through.
- Prepare Beans and Corn Salsa: While shrimp cooks, drain and rinse black beans, drain corn. In a medium bowl, combine beans, corn, pico de gallo, and 1/2 teaspoon kosher salt. Mix well to create the salsa.
- Make the Chipotle Ranch Dressing: In a medium bowl, whisk together yogurt (or mayo), mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, black pepper, and adobo sauce. Adjust adobo amount to preferred heat. If using Greek yogurt, add water teaspoon by teaspoon to achieve creamy consistency.
- Assemble the Bowls: In individual serving bowls, layer cilantro lime rice, spoon black bean corn salsa, and add cooked shrimp. Top with avocado slices and cherry tomatoes if desired. Drizzle generously with chipotle ranch dressing and garnish optionally with extra chopped cilantro.
Notes
- You can cook shrimp using oven baking, broiling, or stovetop sauté method based on your preference and time.
- Adjust the amount of adobo sauce in the dressing to control the heat level.
- Use mayonnaise in place of yogurt for a dairy-free dressing option.
- Prepping the cilantro lime rice ahead of time speeds up bowl assembly.
- Optional garnishes like avocado and cherry tomatoes add creaminess and freshness.
