These Chili Lime Shrimp Bowls are bursting with zesty flavor, simple ingredients, and the perfect balance of protein, carbs, and healthy fats. They’re ideal for busy weeknights or fresh summer dinners you can prep in under 30 minutes.
If you love this recipe you will love my southwest chicken quinoa bowl, easy bean and cheese crispy baked tacos, and my chicken fajita casserole with rice.
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Ingredients
Here’s what you need for these flavorful chili lime shrimp bowls:
- Raw shrimp, peeled and deveined – A lean source of protein that cooks in minutes, perfect for fast meals.
- Dan-O’s Chili Lime Seasoning – Adds a zesty kick with chili powder, lime, and garlic flavor. This seasoning does have a kick to it, so if you don’t like spice, use less or look at substitutions below to make your own spice!
- High-quality olive oil or avocado oil – Helps the seasoning coat the shrimp and supports heart-healthy fats.
- Dry rice (white rice or cauliflower rice) – Provides the satisfying base for your rice bowl.
- Frozen roasted corn – Sweet, smoky flavor and fiber-packed.
- Cilantro, finely chopped – Adds freshness and color.
- Lime, juiced and wedged – Enhances the chili lime flavor with brightness and acidity.
Optional toppings:
- guacamole, pickled red onions, black beans, fresh mango salsa.
See recipe card for quantities.
Instructions
Step 1: In a large bowl, toss raw shrimp with Dan-O’s Chili Lime Seasoning.
Step 2: Cook the rice according to package directions. Fluff and stir in freshly chopped cilantro and a squeeze of lime juice.
Step 3: Add 1 tablespoon olive oil or avocado oil to a large skillet over medium-high heat. When the oil is hot, place shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
Step 4: Remove the shrimp and in the same pan, warm the roasted corn for 3–5 minutes, or until heated through.
Step 5:Assemble your bowls: start with a base of cilantro lime rice, top with shrimp, corn, guacamole, and pickled red onions.Finish with extra lime wedges and some chopped cilantro, if desired. Enjoy!
Substitutions
- Low-Carb– Swap rice with cauliflower rice for a lower-carb option.
- Shrimp– jumbo shrimp or large shrimp, depending on your preference.
- No Dan-O’s?-Use a mix of garlic powder, teaspoon chili powder, and lime juice. Alternatively, you can also use Trader Joe’s chili lime seasoning.
This recipe is gluten-free and dairy-free on its own.
Variations
- Add black beans or fresh mango salsa for extra fiber and brightness.
- Turn into shrimp tacos using corn tortillas.
- Serve it deconstructed for easy meal prep and assemble throughout the week.
Equipment
- Large skillet
- Large bowl
- Small Pot
- Paper towel to pat shrimp dry (optional)
Storage
Store leftover rice, shrimp, and toppings separately in airtight containers in the fridge for up to 3 days. Reheat shrimp gently in a skillet over medium heat for 1-2 minutes.
Dietitian Tip
Boost the fiber of these Chili Lime Shrimp Bowls by swapping in brown rice, quinoa, or cauliflower rice and adding a serving of black beans or fresh veggies. The combo of protein, healthy fats, and fiber supports balanced blood sugar and keeps you feeling full longer—perfect for busy weeknights or meal prep!
FAQ
Yes! Just make sure to thaw completely and pat dry with a paper towel before cooking to avoid excess moisture.
Absolutely! Prepare the rice, shrimp, and toppings in advance and store in airtight containers. Keep guacamole and other fresh toppings separate until serving.
You can use cauliflower rice for a low-carb option or try quinoa or even shredded lettuce for a lighter bowl.
Definitely! While Dan-O’s Chili Lime Seasoning adds a zesty punch, you can use a homemade mix of garlic powder, chili powder, black pepper, and lime juice instead.
Try fresh mango salsa, sour cream, shredded cabbage, or a sprinkle of cotija cheese for added flavor and texture.
Easy Dinners
Looking for other easy dinner recipes like this? Try these:
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Easy Chili Lime Shrimp Bowls
Equipment
- Large Skillet
- Large bowl
- Small Pot
- Paper towel to pat shrimp dry (optional)
Ingredients
- 1 lb raw shrimp peeled and deveined
- 1 tablespoon Dan-O’s Chili Lime Seasoning
- 1 cup dry rice white or brown
- 1 bunch cilantro finely chopped
- 1 lime
- 1 tablespoon high-quality olive oil or avocado oil
- 1 bag 16 ounce frozen roasted corn
Toppings (optional but delicious):
- Guacamole
- Pickled red onions
- Black Beans
- Mango Salsa
Instructions
- Step 1: In a large bowl, toss raw shrimp with Dan-O’s Chili Lime Seasoning.
- Step 2: Cook the rice according to package directions. Fluff and stir in freshly chopped cilantro and a squeeze of lime juice.
- Step 3: Add 1 tablespoon olive oil or avocado oil to a large skillet over medium-high heat. When the oil is hot, place shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
- Step 4: Remove the shrimp and in the same pan, warm the roasted corn for 3–5 minutes, or until heated through.
- Step 5:Assemble your bowls: start with a base of cilantro lime rice, top with shrimp, corn, guacamole, and pickled red onions.Finish with extra lime wedges and some chopped cilantro, if desired. Enjoy!
Notes
Nutrition
Food Safety
- Cook shrimp to a minimum temperature of 145 F
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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