Description
Bright, zesty, and packed with color, this Chili Lime Shrimp Tacos Bowl is a quick dinner or lunch that looks as good as it tastes. Perfect for weeknights or meal prep, it’s loaded with chili-lime marinated shrimp, creamy avocado, sweet corn salsa, fluffy rice, and a crunchy cabbage slaw. This easy recipe is a delicious choice for healthy food ideas, quick dinners, and bold-flavored bowl meals. Great for gluten-free diets and bursting with tropical flair!
Ingredients
0.75 lb shrimp, peeled and deveined
2 tablespoons lime juice
1 teaspoon chili powder
0.5 teaspoon smoked paprika
2 cloves garlic, minced
1 tablespoon olive oil
2 cups cooked white rice
0.5 cup shredded red cabbage
0.5 cup corn salsa
1 avocado, sliced
0.25 cup queso fresco, crumbled
2 tablespoons chopped fresh cilantro
Salt and pepper to taste
Instructions
1. In a bowl, combine lime juice, chili powder, smoked paprika, minced garlic, olive oil, salt, and pepper. Add shrimp and toss to coat. Marinate for 15–20 minutes.
2. Heat a skillet over medium-high heat with a drizzle of oil. Cook shrimp 2 minutes per side until pink and slightly charred. Remove from heat.
3. In serving bowls, layer cooked white rice, red cabbage, corn salsa, and sliced avocado.
4. Add shrimp on top. Sprinkle with queso fresco and cilantro.
5. Optional: drizzle with extra lime juice or your favorite sauce. Serve warm.
Notes
Marinate shrimp for at least 15 minutes, but no more than 30 to avoid over-curing from the lime.
For extra heat, add cayenne or hot sauce to the marinade.
Slice avocado fresh right before serving to avoid browning.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 160mg
Keywords: shrimp bowl, chili lime shrimp, tacos bowl, easy dinner, meal prep