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This Cilantro Lime Shrimp Bowl is a fresh, vibrant meal that comes together in under 30 minutes. The zesty lime and fragrant cilantro perfectly complement tender shrimp, rice, and veggies. It’s a satisfying, customizable bowl that feels like sunshine on a plate.

Why You’ll Love This Cilantro Lime Shrimp Bowl

Fresh & vibrant: Bright lime, cilantro, and garlic create a light yet satisfying flavor.
Quick & easy: Ready in under 30 minutes—perfect for busy nights.
Totally customizable: Swap beans, add heat, or adjust toppings to your taste.
Perfect textures: Tender shrimp, fluffy rice, creamy avocado, and crunchy veggies.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil, divided
1/4 cup fresh cilantro, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
To taste salt and black pepper
2 cups cooked white or brown rice, warm
1 large avocado, sliced
1 can (400 g) black beans, rinsed and drained
1/2 cup corn kernels (fresh, canned, or thawed from frozen)
1/4 cup red onion, finely diced
For garnish: extra lime wedges, cilantro leaves, and a drizzle of hot sauce or crema

Notes: Use large raw shrimp for best texture, and fresh lime juice is essential for vibrant flavor.

Tools: A large mixing bowl, a medium skillet or frying pan, measuring spoons, a sharp knife, and a cutting board.

Nutrition (per serving)

Calories:	485 kcal
Protein:	32 g
Fat:	16 g
Carbs:	52 g
Fiber:	12 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This is a small step that makes a huge difference. If your shrimp are wet, they’ll steam instead of getting a nice sear. Just a quick pat with a paper towel ensures they cook up perfectly.
Use fresh lime juice. I know I already mentioned it, but it’s worth repeating. The flavor of fresh-squeezed lime is so much brighter and more complex than the concentrated bottled kind. It’s the star of the marinade, so don’t skip it.
Don’t marinate the shrimp for too long. Because of the acidity in the lime juice, if you let the shrimp sit in the marinade for more than 20-30 minutes, they can start to “cook” and become tough. A quick 15-minute soak is all you need.
Get your toppings ready while the shrimp cooks. This recipe moves fast once you start cooking the shrimp. Having your rice warm, your avocado sliced, and your beans drained means you can assemble the bowls in a flash and serve everything hot.

How to Make Cilantro Lime Shrimp Bowl

Step 1: First, let’s get the shrimp ready. In a large bowl, combine the fresh lime juice, one tablespoon of the olive oil, chopped cilantro, minced garlic, cumin, chili powder, smoked paprika, and a good pinch of salt and pepper. Whisk it all together until it’s well combined. You’ll notice the aroma is already incredible—fresh, citrusy, and a little smoky. Add your peeled and deveined shrimp to the bowl and toss gently to coat every single one. Let this marinate at room temperature for about 15 minutes. Don’t leave it much longer, or the acid can start to change the texture of the shrimp.

Step 2: While the shrimp is marinating, this is the perfect time to prep all your bowl components. Get your rice warmed up if it isn’t already. Slice the avocado, dice the red onion, rinse the black beans, and get your corn ready. Arrange everything so it’s within easy reach. The trick to a smooth assembly is having your mise en place—it makes the final step feel effortless.

Step 3: Now, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. You want the pan to be nice and hot before you add the shrimp. Once the oil is shimmering, carefully add the shrimp in a single layer. You should hear a satisfying sizzle. Let them cook for about 2-3 minutes without moving them—this is how you get that beautiful sear.

Step 4: After 2-3 minutes, flip each shrimp. They should be pink on the cooked side and starting to curl. Cook for another 1-2 minutes on the second side. Be careful not to overcook them! Shrimp cook very quickly, and they’re done as soon as they turn opaque and firm to the touch. Remove the skillet from the heat immediately.

Step 5: Time to build your bowls! Start with a base of warm, fluffy rice. Then, arrange the cooked cilantro lime shrimp on one side. Next, add your black beans, corn, and diced red onion. Artfully place those creamy avocado slices on top. The colors should look really vibrant and inviting.

Step 6: For the final touches, drizzle any remaining pan juices from the shrimp over the bowls—that’s pure flavor! Garnish with extra fresh cilantro leaves and serve immediately with lime wedges on the side for squeezing over everything. Dig in while it’s all warm and delicious!

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Freeze cooked shrimp (without avocado) for up to 1 month.
Reviving: Reheat shrimp gently in a skillet; add fresh avocado when serving.

Serving Suggestions

Complementary Dishes

A simple cabbage slaw — The crisp, refreshing crunch of a vinegar-based slaw cuts through the richness of the shrimp and avocado beautifully.
Grilled street corn (Esquites) — The smoky, creamy, and tangy flavors of Mexican street corn are a perfect flavor companion to the zesty shrimp.
Warm tortillas or tortilla chips — Perfect for scooping up any stray bits of shrimp, beans, and avocado you might have left in the bowl.

Drinks

A crisp Mexican lager or a pale ale — The light, hoppy notes of the beer complement the citrus and spice in the bowl without overpowering it.
Sparkling water with lime — For a non-alcoholic option, the bubbles and lime echo the main flavors of the dish and are incredibly refreshing.
A classic margarita on the rocks — It’s a match made in heaven. The tequila and lime in the cocktail amplify the citrus notes in the shrimp.

Something Sweet

Mango sorbet — The tropical, sweet-tart flavor of mango is a lovely, light way to finish the meal and continues the fresh fruit theme.
Key lime pie — Double down on the lime! A small slice of creamy, tangy key lime pie feels like a natural and decadent progression.
Cinnamon-dusted plantain chips — These offer a sweet, crunchy, and slightly spiced bite that contrasts nicely with the savory main.

Top Mistakes to Avoid

Overcooking the shrimp. Shrimp go from perfectly tender to rubbery and tough in a matter of seconds. The moment they turn opaque and form a loose “C” shape, they’re done. Take them off the heat immediately.
Using bottled lime juice. I know it’s tempting for convenience, but the flavor is flat and often has a bitter, preservative-like aftertaste. Fresh limes are essential for that bright, vibrant zing.
Crowding the pan. If you dump all the shrimp in at once, they’ll steam each other instead of searing. Cook in a single layer, and if your pan is small, work in two batches to get that beautiful caramelization.
Skipping the rest time after cooking. Let the shrimp sit for a minute off the heat before you build the bowls. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Expert Tips

Tip: For an extra flavor boost, zest one of the limes before you juice it and add the zest to the marinade. The oils in the zest carry an intense lime aroma that will make the whole dish pop.
Tip: If you have time, let your cooked rice cool slightly and then toss it with a squeeze of lime juice and a handful of chopped cilantro. This turns your simple rice base into a flavorful cilantro-lime rice.
Tip: To get picture-perfect avocado slices that don’t brown, wait to slice it until the very last second. If you must prep it ahead, keep the pit with the slices and squeeze a little lime juice over the top.
Tip: If you want a bit more sauce for your bowl, don’t wash the skillet after cooking the shrimp. Add another tablespoon of lime juice and a splash of water or broth to the pan, scrape up the browned bits, and drizzle this over your assembled bowls.

FAQs

Can I make this with chicken instead of shrimp?
Absolutely! The marinade works wonderfully with chicken. Just use boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. The cooking time will be a bit longer—around 6-8 minutes—until the chicken is cooked through and no longer pink in the center. The same bright, zesty flavors will shine through.

How should I store and reheat leftovers?
Store the components separately if you can. Keep the shrimp, rice, and toppings in airtight containers in the fridge for up to 2 days. The shrimp is best reheated gently in a skillet over low heat to prevent it from getting tough. The avocado obviously won’t keep, so just add fresh slices when you’re ready to eat again.

Is this recipe gluten-free and dairy-free?
Yes, as written, this recipe is naturally both gluten-free and dairy-free. Just double-check the labels on any canned goods like beans or pre-made hot sauces to ensure no hidden gluten or dairy ingredients have been added.

My shrimp ended up tough. What did I do wrong?
This almost always means they were overcooked. Shrimp cook incredibly fast, usually in 4-5 minutes total. If you left them in the marinade for too long (over 30 minutes), the acid can also start to denature the proteins, leading to a tougher texture even before cooking. A quick marinade and a fast sear are key.

Can I prepare any part of this bowl ahead of time?
You can definitely get a head start! The marinade can be mixed a day ahead and stored in the fridge. You can cook the rice and rinse the beans the day before. I’d recommend cooking the shrimp and slicing the avocado fresh, but having the other components ready will cut your active prep time down to just about 10 minutes.

Cilantro Lime Shrimp Bowl

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, fusion

Servings 4

Total Time 25 minutes

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Make a fresh Cilantro Lime Shrimp Bowl in under 30 minutes! This easy, healthy recipe features zesty shrimp, rice, and avocado. Get the simple recipe now!

Ingredients

For the shrimp marinade:

450 g large raw shrimp (peeled and deveined)
3 tbsp fresh lime juice
2 tbsp olive oil (divided)
1/4 cup fresh cilantro (finely chopped)
2 cloves garlic (minced)
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp smoked paprika
salt and black pepper (to taste)

For the bowls:

2 cups cooked white or brown rice (warm)
1 large avocado (sliced)
1 can black beans (400 g, rinsed and drained)
1/2 cup corn kernels
1/4 cup red onion (finely diced)
extra lime wedges, cilantro leaves, and a drizzle of hot sauce or crema (for garnish)

Instructions

01
In a large bowl, combine the fresh lime juice, one tablespoon of the olive oil, chopped cilantro, minced garlic, cumin, chili powder, smoked paprika, and a good pinch of salt and pepper. Whisk it all together until it's well combined. Add your peeled and deveined shrimp to the bowl and toss gently to coat every single one. Let this marinate at room temperature for about 15 minutes.
02
While the shrimp is marinating, prep all your bowl components. Get your rice warmed up if it isn't already. Slice the avocado, dice the red onion, rinse the black beans, and get your corn ready.
03
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the shrimp in a single layer. Let them cook for about 2-3 minutes without moving them.
04
After 2-3 minutes, flip each shrimp. Cook for another 1-2 minutes on the second side. Remove the skillet from the heat immediately.
05
Build your bowls. Start with a base of warm, fluffy rice. Then, arrange the cooked cilantro lime shrimp on one side. Next, add your black beans, corn, and diced red onion. Artfully place those creamy avocado slices on top.
06
Drizzle any remaining pan juices from the shrimp over the bowls. Garnish with extra fresh cilantro leaves and serve immediately with lime wedges on the side for squeezing over everything.