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Fiesta Shrimp Rice Bowl Recipe

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4.9 from 122 reviews

A vibrant and flavorful Fiesta Shrimp Rice bowl featuring marinated and skillet-cooked shrimp served over fluffy white rice with fresh vegetables, avocado, and a creamy jalapeno ranch. Perfect for a quick, healthy, and satisfying meal packed with Mexican-inspired spices and fresh cilantro.

Ingredients

Shrimp Marinade

  • 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 spicier)
  • 2 tablespoons fresh chopped cilantro
  • 1 lb raw shrimp, peeled and deveined

Shrimp Rice Bowl

  • 2 cups cooked white rice (Minute Rice or your choice of quinoa, brown rice, or lettuce)
  • 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
  • To serve: Homemade creamy jalapeno ranch or store-bought cilantro ranch

Instructions

  1. Marinate the Shrimp: In a medium bowl, combine olive oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, salt, black pepper, cayenne pepper, and fresh chopped cilantro. Pat shrimp dry and add to the marinade, tossing to fully coat. Cover and refrigerate for 15 minutes to infuse flavors.
  2. Prepare the Rice Base: While the shrimp marinates, cook the white rice according to package instructions. You can substitute with quinoa, brown rice, or use lettuce for a low-carb option. Once cooked, transfer rice to serving bowls and layer with diced red onion, cherry tomatoes, sliced jalapeno (if using), fire-roasted corn, and fresh cilantro.
  3. Cook the Shrimp: Heat a large skillet over medium-high heat. No additional oil is needed due to the marinade. Add shrimp in a single layer and cook undisturbed for 2-3 minutes until pink and opaque on the underside. Flip shrimp and cook another 2-3 minutes until fully cooked and curled into a loose ‘C’ shape. Remove shrimp from heat and stir to coat with any pan juices or sauce.
  4. Assemble the Bowl: Add the cooked shrimp on top of the prepared rice and veggie base. Garnish with additional lime juice, fresh cilantro, sliced avocado, and drizzle with creamy jalapeno ranch or cilantro ranch dressing to taste. Serve immediately.
  5. Meal Prep Suggestions: For make-ahead meals, keep shrimp and rice components separate in airtight containers. Reheat shrimp briefly in a skillet or microwave before assembling with fresh toppings for best texture and flavor.

Notes

  • Marinating the shrimp enhances the flavor and keeps them tender and juicy.
  • If you prefer less spice, reduce or omit the cayenne pepper and jalapeno slices.
  • Substitute white rice with quinoa or brown rice for added fiber and nutrients.
  • For a low-carb version, replace the rice with lettuce leaves and serve as shrimp lettuce wraps.
  • Use fresh lime juice just before serving to brighten flavors.
  • Store leftovers in airtight containers and consume within 2 days for optimal freshness.

Find it online: https://oliviabakes.com/fiesta-shrimp-rice-bowl-recipe/