Shrimp Rice Bowl Recipe
This easy shrimp rice bowl recipe is so quick to make. A bed of rice topped with juicy shrimp, corn, tomatoes and avocado and drizzled with homemade cilantro lime dressing - so delicious.
Ingredients
Bowl:
- 1/2 lb white rice uncooked
- 1/2 lb raw shrimp peeled and deveined
- 2 tsp taco seasoning
- 1 tbsp of oil
- 1 tbsp of butter
- 1 cup corn fresh or canned
- 1 avocado sliced or cubed
- 1/2 cup cherry tomatoes halved
Cilantro lime dressing:
- 1/4 cup mayonnaise
- 1 garlic clove minced
- 3 Tbsp chopped cilantro
- 2 Tbsp sour cream
- 1½ Tbsp lime juice
Instructions
- Cook the rice using a rice cooker or our oven-baked rice recipe.
- Pat the shrimp dry, then season both sides with taco seasoning.
- Heat a pan with oil, then add the shrimp in a single layer. Cook on medium-high heat for 2 minutes per side, then remove the shrimp from the pan.
- To the same pan, add the butter and heat to medium.
- Add the corn to the pan and sauté for a few minutes, or until golden brown.
- To a bowl, add rice, top with shrimp, corn, avocado, and cherry tomatoes.
- In a small bowl, whisk together cilantro lime dressing.
- Drizzle the dressing over the bowl.
- Serve, and enjoy!
Notes
- Use large shrimp when making this bowl to ensure they are juicy and not overcooked.
- Get creative with the toppings! Add guac, pico, cilantro, or jalapenos to create a variety of flavors!
- When storing leftovers in the fridge, store everything separately. This ensures that you can reheat the rice and shrimp without warming up the toppings.