Mexican Shrimp Bowls
Mexican Shrimp Bowls are a colorful and tasty way to enjoy shrimp with a little kick. They usually have juicy shrimp seasoned with chili and lime, served over rice with…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Mexican Shrimp Bowls are a colorful and tasty way to enjoy shrimp with a little kick. They usually have juicy shrimp seasoned with chili and lime, served over rice with beans, fresh veggies, and maybe some avocado or cheese. The mix of flavors and textures makes every bite exciting and fun.
I love making these bowls because they come together quickly and feel fresh without a lot of fuss. My favorite part is the shrimp cooked just right—tender and full of spice—paired with simple toppings like cilantro, corn, and a squeeze of lime. It’s an easy crowd-pleaser that always gets everyone asking for seconds.
When I serve these bowls, I like to set out all the toppings and let everyone build their own. It makes dinner a little more interactive and gives you the chance to try different flavor combos. Plus, they’re great for a casual weeknight meal or a laid-back weekend lunch with friends or family.
Key Ingredients & Substitutions
Shrimp: Medium shrimp work well here for quick cooking. If shrimp isn’t your favorite, try chicken or firm tofu for a similar protein boost.
Spices: Chili powder, cumin, and smoked paprika create the Mexican flavor. If you don’t have smoked paprika, regular paprika works fine, or add a pinch of chipotle powder for heat.
Rice: White rice is classic, but you can swap in brown rice or quinoa for a nuttier, healthier option.
Black Beans & Corn: Canned beans and corn save time—just drain and rinse well. Fresh or frozen corn works great too.
Avocado: Adds creaminess and balances the spices. If you’re avoiding avocado, sliced cucumber or a dollop of Greek yogurt can give a fresh touch.
How Can I Cook Shrimp Perfectly Without Overcooking?
Shrimp cooks fast and can get rubbery if overdone. Watch the cooking time closely and use these tips:
- Preheat your skillet so it’s hot before adding shrimp.
- Cook shrimp 2-3 minutes per side; they turn pink and opaque when done.
- Don’t overcrowd the pan—cook in batches if needed to keep even heat.
- Remove shrimp as soon as they’re cooked to avoid carryover cooking.
Following these tips helps keep shrimp tender and juicy every time!
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp quickly and evenly with a nice sear.
- Mixing bowl – to toss shrimp with spices without making a mess.
- Measuring spoons – help you add the right amount of spices every time.
- Sharp knife – essential for slicing avocado, tomatoes, and chopping cilantro.
- Cutting board – a clean surface for prepping all your fresh ingredients safely.
Flavor Variations & Add-Ins
- Swap shrimp for grilled chicken or steak strips when you want a different protein.
- Add diced jalapeño or a dash of hot sauce if you like more heat in the bowls.
- Top with crumbled queso fresco or shredded cheddar for a cheesy twist.
- Mix in roasted bell peppers or sautéed zucchini for extra veggies and color.
Mexican Shrimp Bowls
Ingredients You’ll Need:
For the Shrimp:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
For the Bowls:
- 1 cup cooked white rice
- 1 cup black beans, cooked or canned, drained and rinsed
- 1 cup corn kernels, cooked or canned and drained
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped (optional, mixed with tomatoes)
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- Romaine lettuce or mixed greens, chopped (for base)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s quick to toss the shrimp in spices and cook them, then assemble all the fresh ingredients in bowls. No extra resting or chilling time needed — perfect for a fast, tasty meal!
Step-by-Step Instructions:
1. Seasoning the Shrimp:
Start by placing the peeled and deveined shrimp in a mixing bowl. Add the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the shrimp are evenly coated with the spices.
2. Cooking the Shrimp:
Heat a skillet over medium-high heat. Once hot, cook the shrimp for 2-3 minutes on each side. You’ll know they’re done when they turn pink and have a slight char. Be careful not to overcook—shrimp cook quickly! Remove from heat and set aside.
3. Assembling the Bowls:
Take individual serving bowls and start with a base of chopped romaine lettuce or mixed greens. On one side, add the cooked white rice. Next to the rice, place the drained black beans, then some corn kernels. Add sliced avocado on one side. Toss the cherry tomatoes with the finely chopped red onion if using, and sprinkle with some chopped cilantro. Add this mixture into the bowl.
4. Finishing Touches:
Place the cooked shrimp right in the center of the bowl. Sprinkle fresh chopped cilantro over the entire bowl for a burst of flavor. Serve with lime wedges on the side, so everyone can squeeze fresh lime juice over their bowls just before eating.
Enjoy your colorful and delicious Mexican Shrimp Bowls!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The best way is to place them in the fridge overnight or submerge them in a sealed bag in cold water for about 15-20 minutes. Pat them dry to avoid extra moisture when cooking.
Can I Make Mexican Shrimp Bowls Ahead of Time?
You can prepare the rice, beans, and corn a day ahead and refrigerate. Cook the shrimp right before serving for the best texture and flavor. Assemble the bowls just before eating to keep the avocado fresh and the greens crisp.
What Can I Substitute for Black Beans?
If you don’t have black beans, pinto beans or kidney beans work well as alternatives. You can also try chickpeas for a different texture and taste.
How Should I Store Leftovers?
Store any leftover components separately in airtight containers in the fridge for up to 3 days. Avoid mixing avocado with acidic ingredients until serving to prevent browning. Reheat shrimp gently or enjoy cold in salads!