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Fiesta Lime Shrimp Bowls

Fiesta lime shrimp bowls with fast pan-seared, pink shrimp and a bright mix of black beans, corn, and diced vegetables. Finished with fresh cilantro, avocado, and lime for a fresh, healthy bowl you can assemble in minutes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp, peeled and deveined
Lime and oil marinade
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 3 clove garlic, minced
  • 1 tsp cumin
  • 0.5 tsp chili powder
Bowl toppings and base
  • 2 cup cooked rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 0.5 red bell pepper, diced
  • 0.25 red onion, diced
  • 1 Fresh cilantro
  • 1 avocado
  • 1 lime

Equipment

  • 1 cast iron skillet

Method
 

Make the lime marinade and coat the shrimp
  1. Combine lime juice, olive oil, garlic, cumin, and chili powder, then toss the shrimp in the marinade to coat evenly.
Sear the shrimp
  1. Heat a large skillet over medium-high heat and cook shrimp for 2-3 minutes per side, until pink and cooked through, flipping once halfway.
Assemble the bowls
  1. Divide cooked rice into serving bowls and top each with warm black beans, corn, red bell pepper, and red onion.
  2. Arrange the cooked shrimp over each bowl and drizzle with any remaining pan juices.
  3. Garnish with fresh cilantro, sliced avocado, and lime wedges before serving.

Notes

For juicier shrimp, cook just until pink and opaque (overcooking makes them rubbery). Refrigerate leftovers in separate containers for up to 3 days; reheat rice and toppings gently in the microwave and warm shrimp briefly so they don’t overcook—freezing is not recommended for best texture. For a dairy-free swap, keep toppings as written (no cheese is used), and for a gluten-free option ensure the cooked rice is labeled gluten-free.