Tex-Mex Shrimp Bowl
This lively Tex-Mex shrimp bowl brings together seasoned shrimp, roasted corn, black beans, juicy tomatoes, and creamy avocado over rice. It’s spicy, tangy, and slightly smoky — a restaurant-style meal ready in under 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2–3
Ingredients
For the Shrimp:
1 lb (450g) medium shrimp, peeled & deveined
1 tbsp olive oil
1 garlic clove, minced
1 tsp smoked paprika
½ tsp cumin
½ tsp chili powder
¼ tsp cayenne pepper
Juice of ½ lime
Salt & pepper, to taste
For the Bowl Base:
2 cups cooked rice (white, brown, or cilantro-lime rice)
½ cup black beans, rinsed and drained
½ cup roasted or sautéed corn
½ cup cherry tomatoes, halved
½ red bell pepper, diced
¼ cup red onion, finely chopped
For the Avocado-Lime Drizzle:
1 ripe avocado
Juice of 1 lime
1 tbsp Greek yogurt or sour cream
1 tbsp olive oil
1 garlic clove
Salt & pepper, to taste
Water, as needed
Optional Garnishes:
Fresh cilantro or parsley
Lime wedges
Crumbled feta or cotija cheese
Jalapeno slices
Instructions
1. Marinate the Shrimp
In a bowl, combine olive oil, garlic, paprika, cumin, chili powder, cayenne, lime juice, salt, and pepper.
Add shrimp and toss to coat evenly.
Let marinate for 10–15 minutes.
2. Cook the Shrimp
Heat a skillet over medium-high heat.
Add shrimp and cook for 2–3 minutes per side, until pink and lightly charred.
Remove from heat and set aside.
3. Prepare the Avocado-Lime Drizzle
In a blender or food processor, combine avocado, lime juice, Greek yogurt, olive oil, garlic, salt, and pepper.
Blend until smooth, adding a tablespoon of water at a time to reach a drizzle consistency.
4. Assemble the Bowls
Divide rice among bowls.
Top with shrimp, black beans, corn, tomatoes, bell pepper, and onion.
Drizzle with avocado-lime sauce.
Garnish with cilantro, cheese, and lime wedges.
Notes & Tips
For extra flavor, use cilantro-lime rice (mix cooked rice with lime juice and chopped cilantro).
You can grill the shrimp instead of pan-searing for smoky char.
Substitute shrimp with grilled chicken or tofu for variety.
Add sautéed peppers or roasted sweet potatoes for more texture and color.
Frequently Asked Questions
Q: Can I meal prep this bowl?
A: Yes! Store shrimp and veggies separately from the rice and sauce. Add avocado-lime drizzle fresh when serving. Keeps 2–3 days in the fridge.
Q: Is it spicy?
A: Mildly — you can omit cayenne or chili powder for a non-spicy version.
Q: Can I make it dairy-free?
A: Absolutely — just skip the yogurt or use a dairy-free alternative in the drizzle.
Nutritional Information
Calories: 480
Protein: 35g
Carbohydrates: 40g
Fat: 18g
Fiber: 7g
Sodium: 460mg