Description
Mexican cuisine comes alive in this Fiesta Shrimp Rice Bowl, blending zesty spices with succulent seafood. Crisp vegetables and tangy lime create a perfect harmony that will transport diners straight to coastal Mexico.
Ingredients
Scale
Proteins:
- 1 pound (453.6 grams) shrimp, peeled and deveined
- 1 cup black beans, drained and rinsed
Base and Grains:
- 2 cups cooked rice (white, brown, or cilantro lime rice)
- ½ teaspoon salt for rice
Vegetables and Toppings:
- 1 cup corn (fresh, frozen, or canned)
- ½ cup cherry tomatoes, halved
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- 1 avocado, diced
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija or feta cheese (optional)
Spices and Seasonings:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt for shrimp
- ¼ teaspoon black pepper
- Juice of ½ lime for shrimp
Sauce and Garnish:
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon hot sauce (optional)
Instructions
- Marinate plump shrimp with a vibrant blend of zesty spices including chili powder, cumin, smoked paprika, and freshly squeezed lime juice. Ensure each shrimp is thoroughly coated with the aromatic seasoning mixture.
- Sear the marinated shrimp in a hot skillet, cooking for approximately 2-3 minutes on each side until they transform into a beautiful pink hue and become perfectly opaque. Remove from heat and set aside.
- Fluff the cooked rice and infuse it with bright flavors by gently folding in finely chopped cilantro, a splash of lime juice, and a pinch of salt. The rice should be light and fragrant.
- Craft a creamy dressing by whisking Greek yogurt with tangy lime juice, a hint of garlic powder, and optional hot sauce. The mixture should have a smooth, velvety consistency.
- Create a colorful base in serving bowls by spreading the herb-infused rice evenly as a foundation.
- Layer the rice with an array of fresh ingredients: hearty black beans, sweet corn kernels, juicy diced tomatoes, crisp bell peppers, sharp red onions, and creamy sliced avocado.
- Carefully arrange the spice-rubbed shrimp on top of the vegetable medley, ensuring an even distribution.
- Drizzle the zesty yogurt dressing generously over the bowl, allowing it to cascade between the ingredients.
- Sprinkle crumbled cotija cheese for an extra burst of flavor and texture.
- Garnish with additional fresh cilantro leaves and serve with lime wedges on the side for a final burst of citrusy brightness.
Notes
- Spice Blend Boost: Adjust the chili powder and cumin quantities to match your heat preference, creating a personalized flavor profile that suits your taste buds.
- Protein Swap Options: Replace shrimp with grilled chicken, tofu, or black beans for vegetarian and alternative protein variations that maintain the dish’s vibrant character.
- Meal Prep Friendly: Cook rice and marinate shrimp ahead of time, storing separately in refrigerator for quick assembly during busy weeknights, saving precious cooking minutes.
- Dietary Modifications: Use cauliflower rice for low-carb diets, replace dairy-based cotija with nutritional yeast for vegan versions, ensuring inclusivity without compromising deliciousness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 25 g
- Cholesterol: 150 mg