Mexican
Cilantro Lime Shrimp Bowls
Shrimp, corn, and lime come together over rice in about 25 minutes. The bowl tastes bright because the lime goes on at the end, not into a long marinade.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Shrimp cook in minutes.
- Corn adds sweetness without a sauce.
- Lime and salt are the finish.
- It is gluten-free if you skip soy sauce, and this recipe does.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the shrimp with chili powder and salt.
- 2
Heat the oil in a skillet over medium-high. Cook the shrimp in one layer until pink and just opaque, about 2 minutes per side. Move them out.
- 3
Warm the corn in the same skillet for 1 minute.
- 4
Add the rice and toss with the corn until hot.
- 5
Return the shrimp. Add lime juice, cilantro, and pepper.
- 6
Serve with lime wedges. The shrimp should still look moist.
Pro tips
- Do not walk away from shrimp. They overcook fast.
- Cold rice is fine. Break up clumps before it hits the pan.
- If the rice is dry, add a spoon of water, not more oil.
Easy substitutions
- Shrimp
- A pound of white fish, cut into chunks, cooked until it flakes.
- Corn
- A diced bell pepper.
- Cilantro
- Sliced scallions.
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Warm in a skillet with a splash of water. Do not blast the shrimp on high in the microwave.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 30 g
- Carbs
- 48 g
- Fat
- 9 g
- Fiber
- 2 g
Moderate · Stovetop · Gluten-Free, Dairy-Free, High Protein
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An air fryer with a real basket
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A half-sheet pan
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An instant-read thermometer
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