Description
Easy Chili Lime Shrimp Bowls are a vibrant, fresh, and flavorful meal perfect for lunch or dinner. Marinated shrimp cooked to perfection and served over rice with crisp vegetables and a zesty cilantro lime yogurt dressing create a balanced and satisfying bowl that’s quick to prepare and bursting with bright, tangy flavors.
Ingredients
Scale
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Zest and juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
For the Bowls
- 2 cups cooked white or brown rice (or cauliflower rice)
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- ½ avocado, sliced
- Optional: thinly sliced red onion or radishes
For the Cilantro Lime Yogurt Dressing
- â…“ cup plain Greek yogurt
- Juice of 1 lime
- 2 tbsp chopped fresh cilantro
- 1 clove garlic, minced
- Salt and pepper, to taste
- Optional: splash of water to thin
Instructions
- Marinate the Shrimp: In a mixing bowl, combine olive oil, lime juice and zest, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the peeled and deveined shrimp and toss well to coat. Allow the shrimp to marinate for 10–15 minutes to absorb the flavors.
- Make the Dressing: Whisk together plain Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and pepper in a small bowl. If you prefer a thinner consistency, add a splash of water and mix until smooth. Set the dressing aside.
- Cook the Shrimp: Heat a skillet over medium-high heat. Place the marinated shrimp in the hot skillet and cook for 2–3 minutes per side until the shrimp turn opaque and develop a slight golden brown sear. Remove the skillet from heat.
- Assemble the Bowls: Divide the cooked rice evenly into serving bowls. Top with shredded lettuce, diced cucumber, halved cherry tomatoes, sliced avocado, and the cooked shrimp. Drizzle each bowl generously with the cilantro lime yogurt dressing. Garnish with lime wedges and extra chopped cilantro for added brightness and visual appeal.
Notes
- Use cauliflower rice to keep this dish low-carb and gluten-free.
- Adjust chili powder and smoked paprika to taste for desired spice level.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Leftover shrimp and dressing can be stored separately in the refrigerator for up to 2 days.
- Add sliced red onion or radishes for extra crunch and flavor if desired.
