Description
This vibrant Shrimp Bowl with Cilantro Lime Rice combines perfectly seasoned baked shrimp with a zesty black bean corn salsa and a creamy chipotle ranch dressing. Featuring fresh avocado slices and cherry tomatoes, this flavorful and colorful bowl is quick to prepare and ideal for a wholesome weeknight meal.
Ingredients
Scale
Cilantro Lime Rice
- 1 recipe Cilantro Lime Rice (prepared)
Shrimp
- 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
Black Bean Corn Salsa
- 1 can black beans (drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 1 cup pico de gallo
- 1/2 teaspoon kosher salt
Chipotle Ranch Dressing
- 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 (adjust to heat preference)
For Serving (Optional)
- Avocado slices
- Cherry tomatoes
Instructions
- Prepare Cilantro Lime Rice: Cook the cilantro lime rice according to its recipe instructions and keep it warm while you prepare the rest of the bowl components.
- Cook the Shrimp: If frozen, thaw the shrimp completely. Preheat the oven to 400°F or the broiler. Pat shrimp dry using paper towels. Toss shrimp with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and cumin in a mixing bowl until evenly coated. Spread shrimp in a single layer on a parchment-lined baking sheet. Bake for 4 to 6 minutes, or broil for 3 to 6 minutes, turning the tray as needed, until shrimp are juicy and opaque. Alternatively, sauté shrimp in a skillet over medium-high heat with olive oil or butter for 1-2 minutes per side until cooked through.
- Make Black Bean Corn Salsa: Drain and rinse black beans and drain corn. In a medium bowl, combine black beans, corn, pico de gallo, and 1/2 teaspoon kosher salt. Stir well to blend flavors.
- Prepare Chipotle Ranch Dressing: In a medium bowl, whisk together yogurt (or mayo), mayonnaise, apple cider vinegar, dried dill, garlic powder, onion powder, kosher salt, ground black pepper, and adobo sauce. Adjust adobo sauce to your preferred spice level. If using Greek yogurt, add water one teaspoon at a time until the dressing has a creamy consistency.
- Assemble the Bowls: In individual serving bowls, layer cilantro lime rice, black bean corn salsa, and cooked shrimp. Top with avocado slices and cherry tomatoes if desired. Drizzle generously with chipotle ranch dressing and garnish with additional chopped cilantro if you like.
Notes
- You can cook the shrimp using any preferred method: baking, broiling, or sautéing, each delivering juicy results.
- Adjust the amount of adobo sauce in the dressing to control the spice level.
- For a dairy-free dressing, substitute plain yogurt with extra mayonnaise.
- Use fresh lime juice and chopped cilantro in the rice for a bright and fresh flavor.
- Serve immediately for best texture and freshness.
