Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Customizable: You can easily swap ingredients or add toppings to suit your taste.
- Healthy and Delicious: A nutritious mix of protein, carbs, and fresh flavors.
- Vibrant Flavors: The combination of chili, lime, and cilantro offers a delightful balance of spice and zest.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, zested and juiced
For the Cilantro Rice:
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
Directions
- Cook the Rice:
In a medium saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until tender. Stir in chopped cilantro and salt. - Season the Shrimp:
In a large bowl, combine shrimp, olive oil, chili powder, cumin, garlic powder, salt, pepper, lime zest, and lime juice. Toss to coat evenly. - Cook the Shrimp:
Heat a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked. - Assemble the Bowls:
Divide the cilantro rice into serving bowls and top with the cooked shrimp. - Serve and Enjoy:
Add your favorite toppings like avocado, salsa, or sour cream for extra flavor.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Options: Swap shrimp for grilled chicken, tofu, or steak.
- Rice Alternatives: Use brown rice, quinoa, or cauliflower rice for a different base.
- Extra Veggies: Add sautéed bell peppers, corn, or black beans for more texture and flavor.
- Make it Spicy: Increase the chili powder or add a pinch of cayenne pepper.
- Topping Ideas: Experiment with guacamole, shredded cheese, or fresh pico de gallo.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave in 30-second intervals until warm or in a skillet over low heat.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, just make sure to thaw and pat them dry before cooking.
2. What other herbs can I use instead of cilantro?
Parsley or basil can be great substitutes for cilantro.
3. Can I make this dish dairy-free?
It already is! Simply avoid any optional toppings like sour cream that contain dairy.
4. How can I make this dish gluten-free?
This recipe is naturally gluten-free as written.
5. Can I use pre-cooked shrimp?
Yes, but reduce the cooking time to just warming the shrimp through.
6. How do I zest a lime?
Use a microplane or fine grater to scrape off the outer green layer of the lime.
7. Can I make this recipe ahead of time?
Yes, prepare the rice and shrimp separately and store them in the fridge. Assemble bowls just before serving.
8. What kind of rice works best?
Long-grain white rice is ideal, but jasmine or basmati rice also work well.
9. How can I prevent the shrimp from becoming rubbery?
Avoid overcooking the shrimp; 2-3 minutes per side is typically enough.
10. Can I cook the shrimp on a grill?
Absolutely! Use skewers or a grill basket and cook over medium heat.
Conclusion
Chili Lime Shrimp Bowls with Cilantro Rice offer a delicious and refreshing meal that’s simple to prepare yet impressive enough for entertaining. Whether you’re looking for a quick weeknight dinner or a vibrant dish to share, this recipe is sure to become a household favorite.
Chili Lime Shrimp Bowls with Cilantro Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Chili Lime Shrimp Bowls with Cilantro Rice are a quick, flavorful, and protein-packed meal perfect for busy weeknights. Juicy, spiced shrimp pair beautifully with fragrant cilantro rice, offering a vibrant combination of chili, lime, and fresh cilantro that’s sure to delight. Ready in under 30 minutes, this customizable dish is ideal for a nutritious and satisfying meal.
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, zested and juiced
For the Cilantro Rice:
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1/4 cup chopped cilantro
- 1/4 teaspoon salt
Instructions
- Cook the Rice:
- In a medium saucepan, bring vegetable broth to a boil.
- Add rice, reduce heat to low, cover, and simmer for 15-20 minutes, or until tender.
- Stir in chopped cilantro and salt.
- Season the Shrimp:
- In a large bowl, combine shrimp, olive oil, chili powder, cumin, garlic powder, salt, pepper, lime zest, and lime juice.
- Toss to coat evenly.
- Cook the Shrimp:
- Heat a large skillet over medium heat.
- Add the shrimp and cook for 2-3 minutes per side, or until pink and fully cooked.
- Assemble the Bowls:
- Divide the cilantro rice into serving bowls.
- Top with the cooked shrimp.
- Serve and Enjoy:
- Add optional toppings like avocado, salsa, or sour cream for extra flavor.
Notes
- Swap shrimp for other proteins like chicken or tofu.
- Use brown rice or quinoa for a healthier alternative.
- Adjust chili powder or add cayenne for extra spice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
