Chili Lime Shrimp Bowls with Fresh Avocado Salsa

Tender shrimp marinated in chili and lime, served over fluffy white rice and topped with a vibrant, refreshing avocado salsa.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.94/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• Pescatarian
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Ingredients

• 2.5 pound shrimp (raw, peeled, deveined)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 limes (large, divided)
• 3 teaspoon kosher salt (divided)
• 0.5 teaspoon black pepper
• 1.5 cup instant white rice
• 3 avocados (ripe, diced)
• 0.5 red onion (finely diced)
• 1 cup cherry tomato (halved or quartered)
• 0.5 cup fresh cilantro (chopped)

Instructions

1. Prepare the instant white rice according to package directions, setting it aside once cooked to keep warm.
2. While the rice cooks, prepare the shrimp. In a medium bowl, combine the shrimp with 1 tablespoon of the olive oil, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, the juice of 1 lime, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Toss to coat the shrimp evenly.
3. For the avocado salsa, in a separate bowl, gently combine the diced avocado, finely diced red onion, halved cherry tomatoes, and chopped fresh cilantro. Squeeze the juice from the remaining 1 lime over the salsa, and season with 1 1/2 teaspoons of kosher salt.
4. Heat a large skillet or non-stick pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Be careful not to overcrowd the pan; cook in batches if necessary.
5. To assemble the bowls, divide the cooked rice among 6 serving bowls. Top each with a generous portion of the cooked chili lime shrimp and a spoonful of the fresh avocado salsa. Serve immediately.

Notes

To prepare components ahead for quicker assembly, dice the red onion and cherry tomatoes in advance. Store the cooked shrimp and rice separately for up to 3 days and reheat as needed. The avocado salsa is best made fresh just before serving.

Nutrition (per serving)

• Calories: 411
• Protein: 39.2 g
• Carbohydrates: 30.8 g
• Fat: 17.8 g
• Fiber: 6.2 g
• Sodium: 1417 mg
• Saturated Fat: 2.9 g
• Sugar: 1.8 g
• Cholesterol: 267 mg