This amazing recipe for healthy and delicious Shrimp Bowls with Cilantro Lime Rice is ready in under 30 minutes. They are perfect for easy weeknight dinners the whole family will love!
Who said nutritious meals have to be complicated? These quick and easy Shrimp Bowls start out with seasoned, tender and juicy shrimp that are sauteed with fresh vegetables and served over a bed of cilantro lime rice. If you love shrimp, this lightened up, and only takes 10 min to cook, Shrimp Scampi without Wine would another delicious recipe to try.
Another international inspired seafood recipe to add variety and Omega-3s to your dinner table is this Thai Coconut Fish Curry recipe. It’s truly an easy recipe that will taste like you spent all day in the kitchen.
My new favorite way to cook rice is in an Instant Pot. Cooking rice a head of time is a huge time saver and is awesome for meal prep. The Instant Pot is a great method of cooking rice for consistent fluffy results. I like to make up a big batch of rice on the weekends and serve with different meals throughout the week.
I use this Instant Pot Cilantro Lime Rice recipe with Burrito Bowls, these shrimp bowls, this Copycat Beef Barbacoa or just about any Mexican or Asian inspired dish.
Ingredients in Shrimp Fajita Bowls
- 2 tbls. extra virgin olive oil (+ more, if needed)
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow pepper, thinly sliced
- 1 medium orange bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- Sea salt and black pepper, to taste
- 1 lbs. shrimp, peeled and deveined (I like to use jumbo shrimp)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ½ tsp. garlic powder
- Sea salt and black pepper, to taste
- Additional cilantro and lime wedges, for serving
How to Make Shrimp Rice Bowls:
1. Add two tablespoons olive oil to a large cast iron skillet set over medium-high heat. Add the sliced bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine.
2. Continue by cooking the vegetables until they softened and develop a bit of color. This should take approximately 10 minutes.
3. Transfer the veggies to a plate and add the raw shrimp to the skillet. (Add a little more olive oil, if necessary).
4. Season the shrimp with ground cumin, chili powder, garlic powder, salt and black pepper.
5. Cook the shrimp over medium heat just until the shrimp turn pink. This should take approximately 3-4 minutes.
To serve, divide the Cilantro Lime Rice between four serving bowls (or more depending on serving size) and top each bowl with the cooked vegetables and sautéed shrimp. Garnish with additional cilantro, an extra squeeze of lime juice and lime wedges. Enjoy!
Store leftovers in an airtight container for up to 2-3 days.
What Can I Serve with Shrimp Fajita Bowls?
These rice bowls are filling enough to be an entire meal. If you want to add a simple side dish, consider serving them with a side of fresh fruits, simple salads or fresh veggies like these Grilled Kabobs.
What Rice is Best with this Shrimp Bowl Recipe
Feel free to use whatever type rice you prefer in this recipe. The combination of flavors in the cilantro and lime pair really well with white rice, jasmine rice, wild rice or really any other type of rice. You can even use quinoa or pasta as a base for these shrimp bowls.
I prefer to serve this shrimp bowl with this Instant Pot Cilantro Lime Rice recipe.
Shrimp and Rice Bowl Variations:
One of the things I love most about shrimp recipes is how versatile they are. Add in any vegetables and seasoning you like to give them your personal touch.
Additional Veggies:
- Diced zucchini
- Jalapeno peppers
- Snow Peas
- Black beans
- Corn
- Avocado slices
Sauces:
- Peach mango salsa
- Creamy Avocado Sauce
- Guacamole
- Teriyaki sauce
- Soy sauce
Toppings
- Queso fresco
- Sesame Seeds
- Pepitas (pumpkin seeds)
Low Carb Shrimp Bowls
Want a delicious way to make this low carb? You can use cauliflower rice in place of traditional rice. All you have to do is season the cauliflower the same way to do the rice. It’s a great way to have a healthy meal without all the carbs.
Want More Easy Weeknight Recipes?
- Sheet Pan Pork Chops with Garlic Broccoli
- Sheet Pan Steak Fajitas
- Chicken with Sweet Potatoes and Peppers
- Blackened Fish Tacos
- Apple Fennel Roasted Pork Tenderloin
- Herb Roasted Chicken with Roasted Potatoes and Kale
Shrimp Bowls with Cilantro Lime Rice
Equipment
- cast iron skillet
Ingredients
Vegetables
- 2 T Extra Virgin Olive Oil more if needed
- 1 med red bell pepper sliced thinly
- 1 med yellow bell pepper sliced thinly
- 1 med orange bell pepper sliced thinly
- 1 med red onion sliced thinly
- sea salt and pepper to taste
Shrimp
- 1 lb Shrimp peeled and deveined (I like to use jumbo shrimp)
- 1 t ground cumin
- 1 t chili powder
- 1 t garlic powder
- sea salt and pepper to taste
- Cilantro and lime for serving
Instructions
- Add two tablespoons olive oil to a large cast iron skillet set over medium-high heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine.
- Continue by cooking the vegetables until they softened and develop a bit of color. This should take approximately 10 minutes.
- Transfer the veggies to a plate and add the raw shrimp to the skillet. (Add a little more olive oil, if necessary).
- Season the shrimp with ground cumin, chili powder, garlic powder, salt and black pepper.
- Cook the shrimp over medium heat just until the shrimp turn pink. This should take approximately 3-4 minutes.
