Fiesta Shrimp Bowls #Recipe Peg Cochran/Margaret Loudon

 

 

These Fiesta Shrimp Bowls are easy and quick to make.  They allow for plenty of customization--you can leave out the cilantro if you hate it, omit the jalapeno if it's too spicy for you, leave out the avocado if you can't find a ripe one.  You can use white rice, brown rice, quinoa or farro and the choice of dressing is yours.  You can add shredded lettuce, or top with sour cream.  Inspired by What Molly Made.

 

2 tablespoons olive oil  

2 tablespoons lime juice  

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper (can add more for extra spice)

2 tablespoons fresh chopped cilantro

1 lb. raw shrimp peeled and deveined

Shrimp Rice Bowl

2 cups uncooked white rice 1/4 cup diced red onion

1/2 cup diced cherry tomatoes or halved grape tomatoes

1 jalapeno sliced (optional)

Fresh chopped cilantro

1 large avocado sliced

  1 (15 ounce) can fire roasted corn drained (I used Fiesta corn)

To serve: ranch dressing or avocado or cilantro ranch dressing

 

Make marinade by combining olive oil, lime juice and spices in a bowl.  Add chopped cilantro.

 

Dry shrimp and add to bowl with marinade.  Marinate in fridge for 15 minutes.

 

Make rice according to directions.

Assemble the bowls with the rice, corn, tomatoes, jalapeno (if using) and avocado.

Cook shrimp: Heat pan and add shrimp.  Cook until shrimp are pink and opaque, turning once.

 

Add shrimp to bowls, top with chopped cilantro and dressing of choice.

 

 

 

 

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