Can I use frozen shrimp?

Yes! Just make sure to thaw the shrimp completely before cooking. I thaw frozen shrimp by placing them in a colander and running cold water over them for about 5 minutes. Pat them dry with paper towels before tossing with the oil and spices. Check out my full guide on how to cook frozen shrimp for more tips.

What if I don't like cilantro?

No worries! Both my parents don't like cilantro, so I'm often substituting for them! You can easily substitute parsley for the cilantro in the rice, or simply season the rice with butter, salt, and a squeeze of lime juice.

How do I know when the shrimp are done?

Shrimp cook very quickly and are done when they turn opaque and pink throughout. For medium-large shrimp, this usually takes 1-2 minutes per side in a skillet.

Can I make this dairy-free?

Yes! The recipe is already gluten-free and pescatarian. To make it dairy-free, substitute vegan mayonnaise for the yogurt in the chipotle ranch, or use my easy chipotle sauce recipe instead, which is dairy-free.

Shrimp Bowl with Cilantro Lime Rice

Name: Shrimp Bowl with Cilantro Lime Rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 recipe Cilantro Lime Rice; 1 1/2 pounds medium shrimp, deveined (tail on or peeled); 3 tablespoons olive oil; 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin; 1 can black beans; 1 15-ounce can corn; 1 cup pico de gallo; For serving: avocado slices, cherry tomatoes (optional); 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*; 1/4 cup mayonnaise; 1 teaspoon apple cider vinegar; 1/2 each teaspoon each dried dill, garlic powder and onion powder; 1/4 each teaspoon each kosher salt and ground black pepper; 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

Shrimp Bowl with Cilantro Lime Rice

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5 from 7 reviews

This shrimp bowl recipe is a family favorite that’s ready in just 25 minutes! This easy weeknight dinner stars cilantro lime rice, juicy shrimp, black beans, and creamy chipotle ranch sauce.

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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 each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
1 can black beans
1 15-ounce can corn
1 cup pico de gallo
For serving: avocado slices, cherry tomatoes (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 each teaspoon each dried dill, garlic powder and onion powder
1/4 each teaspoon each kosher salt and ground black pepper
2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
Cook the shrimp: Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt.
Make the chipotle ranch dressing: Mix all ingredients in a medium bowl.
Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice).

Notes

*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency.

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.

Find it online: https://www.acouplecooks.com/shrimp-bowl-recipe/