Our quick and easy Chili Lime Shrimp Rice Bowl really takes your rice bowl game to the next level! Made with so many fresh and flavorful ingredients, this dinner option is going to wake-up your tastebuds. You will be enjoying this one again and again!
The Best Chili Lime Shrimp Rice Bowl
On those busy weeknights, our whole family loves to enjoy a delicious rice bowl. Everyone can build their bowl any way they want. We absolutely love the bold flavors of our Chili Lime Shrimp recipe and we knew they needed the perfect rice bowl created around them. To the shrimp we have added a mango salsa, sweet chili cucumbers, and a cilantro lime sauce that combine for a one bowl meal that is what dreams are made of!
Looking for another rice bowl recipe? You have to try our Lox Bagel Rice Bowl or our Grilled Steak Rice Bowl!
What You Will Need
- chili lime shrimp – our chili lime shrimp recipe includes a homemade marinade recipe (in the recipe card below) that is so good!
- mango, avocado, red onion, and jalapeño – fresh ingredients that combine to make the best salsa for topping this rice bowl.
- fresh cilantro – a fresh herb that lightens and brightens this simple recipe.
- lime juice & lime zest – a little bit of acidity that helps to amplify all the flavors of this bowl.
- chili powder & kosher salt – simple seasonings that bring the best flavor!
- sour cream – the creamy base for the cilantro lime sauce that is the perfect balance to the warm flavors of the shrimp.
- mini cucumbers – a great fresh vegetable for adding a little crunch.
- olive oil – a key ingredient when making a homemade shrimp marinade.
- honey – added for a touch of sweetness.
- cooked rice – any variety of rice will work great – white rice, brown rice, etc.
- red onion – thinly sliced and added on top for a pop of color and crunch.
How To Make A Chili Lime Shrimp Rice Bowl
The first steps to making this easy recipe are to mix up the chili lime shrimp marinade in a small bowl.
Pour the marinade over the raw shrimp in a large bowl, shallow baking dish, or large ziploc bag. Let marinate for about 30 minutes.
While the shrimp marinates, you can prep and mix together the fresh mango salsa in a small bowl.
Keep prepping by whipping together the cilantro lime sauce and the sweet chili cucumbers in separate bowls.
Once all the parts of these rice bowls are prepped, bring the outdoor grill to a medium high heat and make sure the grill grates are clean. Shake off excess marinade and place the large shrimp directly on the grill grates to cook for a couple minutes, each side. Option to use metal skewers or wooden skewers to help hold them together.
Finally, assemble the rice bowl with your desired toppings and cooked shrimp.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Chili Lime Shrimp Rice Bowl
- Prep Time: 30 minutes
- Marinate Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: Mexican-Inspired
Description
The perfect summer meal! This Chili Lime Shrimp Rice Bowl recipe is packed with flavor and so fun to make!
Ingredients
Chili Lime Shrimp:
- 1 pound raw shrimp (16–20 per bag)
- 1/4 cup extra virgin olive oil
- 1/3 cup fresh lime juice
- zest of 2 limes
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 tablespoon garlic, minced
- 1 tablespoon soy sauce (sub Tamari for gluten-free)
- 1/4 teaspoon kosher salt
Mango Salsa:
- 1 1/2 cup mango, diced
- 1/2 small red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 cup avocado, diced
- 1 small jalapeño, minced
- 3 tablespoons lime juice
- 1/4 teaspoon kosher salt
Cilantro Lime Sauce:
- 1/2 cup sour cream
- 1 tablespoon lime juice
- zest of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon garlic, minced
- 1/8 teaspoon kosher salt
Sweet Chili Cucumbers:
- 1 cup mini cucumbers, sliced (sub English cucumber)
- juice of 1/2 lime
- 1 teaspoon chili powder
- pinch of kosher salt
- 1–2 teaspoons olive oil
- 2 teaspoon honey, more if desired
Other Bowl Ingredients:
- 2 cups cooked rice of your choice
- red onion, thinly sliced (as desired)
Instructions
- Prep Chili Lime Shrimp: Ensure shrimp is thawed and remove shell (leave tail on, if you prefer). Place shrimp in a large bowl or reusable silicone bag. In a small bowl, whisk together olive oil, fresh lime juice, lime zest, chili powder, ground cumin, garlic, soy sauce, and kosher salt. Pour marinade over the shrimp. Cover and let marinate 30 minutes.
- Mango Salsa: Meanwhile, combine the salsa ingredients in a small bowl. Taste and add additional lime juice, cilantro, etc. as desired.
- Cilantro Lime Sauce: Combine in a small bowl. Taste and add additional lime juice as desired. Cover and place in fridge.
- Sweet Chili Cucumbers: Combine in a small bowl. Taste and add additional chili powder or honey, as desired.
- Grill Chili Lime Shrimp: Ensure grill grates are clean. Bring grill to medium-high heat. Shake off excess marinade from shrimp and grill directly on the grates for a total of 2-4 minutes (total cook time will depend upon how large your shrimp are) or until shrimp are no long translucent. Transfer to plate.
- Build Bowls: Divide rice between 2 bowls along with the shrimp. Add as much Mango Salsa, Cilantro Lime Sauce, and Sweet Chili Cucumbers, as desired, as well as some extra red onion slices. Enjoy!
Notes
- Prep: This is definitely one you could prep ahead of time – the salsa and cilantro lime sauce can be prepped ahead of time to make the cook time go faster!
- Size of Shrimp: the size of the shrimp will dictate how long you need to cook them. For this recipe we used a 1lb bag of raw, frozen shrimp and there were 16-20 shrimp per bag. So they were pretty big shrimp, but not nearly the size of a prawn. If you use really tiny shrimp, you may want to use a grill pan or your shrimp will fall through the grates.
- Serving: You can do 4 smaller bowls here or two bigger bowls. Also, not all of the Cilantro Lime Sauce and Salsa needs to be used – personal preference there!
Nutrition
- Serving Size: 6oz
- Calories: 559
- Sugar: 15.8 g
- Sodium: 572.9 mg
- Fat: 25.9 g
- Carbohydrates: 57.8 g
- Protein: 30 g
- Cholesterol: 192.5 mg
Hayley says
My husband and I made this for dinner tonight and it was amazing! He said it was a keeper! The shrimp marinade is what makes the dish. Looking forward to the leftovers for my lunch tomorrow 😂
Erin says
Yay! So glad you enjoyed it Hayley!!