Ingredients
Scale
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons lime juice (about 1 large lime)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper (more if you want it more spicy)
- 2 tablespoons fresh chopped cilantro
- 1 lb raw shrimp (peeled and deveined)
- 2 cups uncooked white rice (Minute Rice recommended, but quinoa or brown rice works too)
- 1/4 cup diced red onion
- 1/2 cup diced cherry tomatoes
- 1 jalapeno (sliced, optional)
- Fresh chopped cilantro for garnish
- 1 large avocado (sliced)
- 1 (15 ounce) can fire roasted corn (drained)
Instructions
- In a medium bowl, mix olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and chopped cilantro. Add shrimp and marinate for 15 minutes.
- Cook rice according to package instructions; set aside.
- Heat a large skillet over medium-high heat and cook marinated shrimp for 2–3 minutes on each side until opaque.
- Assemble bowls with rice as the base, topped with shrimp and desired fresh toppings.
- Drizzle with creamy ranch dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 200mg