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Fiesta Lime Shrimp Bowls

Fiesta lime shrimp bowls with quick-cooked, pink shrimp tossed in a garlic-cumin lime marinade. Built with warm rice, black beans, sweet corn, and crisp red bell pepper, finished with cilantro, avocado, and lime wedges.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

shrimp
  • 1.5 lb large shrimp, peeled and deveined
lime juice
  • 3 tbsp lime juice
olive oil
  • 2 tbsp olive oil
garlic
  • 3 cloves garlic, minced
cumin
  • 1 tsp cumin
chili powder
  • 0.5 tsp chili powder
cooked rice
  • 2 cup cooked rice
black beans
  • 1 can (15 oz) black beans, drained and rinsed
corn kernels
  • 1 cup corn kernels
red bell pepper
  • 0.5 red bell pepper, diced
red onion
  • 0.25 red onion, diced
fresh cilantro
  • 0.25 cup Fresh cilantro, avocado, and lime for serving

Equipment

  • 1 large skillet

Method
 

Make the lime-garlic shrimp marinade
  1. Combine lime juice, olive oil, garlic, cumin, and chili powder, then toss shrimp in the marinade until coated and glossy.
Cook the shrimp
  1. Heat a large skillet over medium-high heat, then cook shrimp for 2-3 minutes per side until pink and cooked through, with slight browning at the edges.
Assemble the bowls
  1. Divide cooked rice into serving bowls and top each with warm black beans, corn, red bell pepper, and red onion.
  2. Arrange the cooked shrimp over each bowl, then drizzle with any remaining pan juices so the lime seasoning clings to the top layer.
Garnish and serve
  1. Finish with fresh cilantro, sliced avocado, and lime wedges before serving for bright color and fresh lime aroma.

Notes

Pro tip: pat shrimp dry before tossing with the marinade so they sear instead of steaming; use the pan juices immediately so they don’t cool and thicken. Store leftovers in the refrigerator up to 3 days; rice and toppings keep best separately from shrimp. Freezing is not recommended for the freshest texture, but you can freeze cooked shrimp for up to 2 months. For a lighter option, replace the rice with cauliflower rice while keeping the beans and corn for the same fiesta-style bowl texture.