Chili Lime Shrimp Rice Bowl
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!
Did you make this recipe?Tag @thewoodenskillet on Instagram!
