Description

This flavorful Shrimp Bowl with Cilantro Lime Rice features succulent, seasoned shrimp, black beans, corn, and a zesty chipotle ranch dressing. Perfect for a quick, healthy meal, this recipe brings vibrant Mexican-inspired flavors together in just 25 minutes, making it ideal for busy weeknights or satisfying lunches.

Ingredients

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For the Shrimp Bowl

1 recipe Cilantro Lime Rice
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
1 can black beans (drained and rinsed)
1 (15-ounce) can corn (drained)
1 cup pico de gallo
Avocado slices, for serving (optional)
Cherry tomatoes, for serving (optional)

For the Chipotle Ranch Dressing (or Chipotle Sauce for vegan)

1/2 cup plain whole milk yogurt (or use mayo 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 (use less for less heat)

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Instructions

Start the Rice: Prepare the Cilantro Lime Rice according to its recipe. Keep it ready for assembly while you work on other components.
Cook the Shrimp: If using frozen shrimp, thaw them completely. Preheat the oven to 400°F or preheat the broiler. Pat the shrimp dry with paper towels. Toss shrimp in a mixing bowl with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and cumin until evenly coated. Spread shrimp in a single layer on a baking sheet lined with parchment paper. Bake in the oven for 4 to 6 minutes, or broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as needed for even cooking. Alternatively, sauté in a large skillet with olive oil or butter on medium-high heat for 1 to 2 minutes per side, turning with tongs, until just cooked through.
Prepare Beans and Corn: While the shrimp cooks, drain and rinse the black beans and drain the corn. In a medium bowl, combine beans, corn, pico de gallo, and 1/2 teaspoon kosher salt. Mix well to create the black bean corn salsa.
Make the Chipotle Ranch Dressing: In a medium bowl, whisk together the yogurt (or mayo), mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, black pepper, and adobo sauce from chipotle chilis. Adjust adobo amount to reach your desired heat level. If using Greek yogurt, add water one teaspoon at a time for a creamy consistency.
Assemble the Bowls: To serve, layer prepared cilantro lime rice, black bean corn salsa, and shrimp in individual bowls. Add avocado slices and cherry tomatoes if desired. Drizzle generously with chipotle ranch dressing and optionally garnish with extra chopped cilantro.

Notes

For the dressing, use creamy yogurt; if using Greek yogurt, thin with water.
Customize heat level of dressing by adjusting adobo sauce amount.
Sautéing the shrimp is a quick alternative to baking or broiling.
Make it vegan by using all mayo or vegan mayo and vegan-friendly chipotle sauce.
This bowl is gluten free and can be made dairy free as directed.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 6g
Sodium: 860mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 7g
Protein: 31g
Cholesterol: 210mg