Home > Dinner > Seafood > Cilantro Lime Shrimp Bowls Cilantro Lime Shrimp Bowls May 1, 2018 | 11 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Spicy shrimp with cilantro lime rice, black beans, avocado, and a creamy cilantro lime sauce Clearly I’m all about food holidays this year after sharing not one, but two recipes for National Grilled Cheese Day:) And don’t worry, I’ve already got something planned for National Chocolate-Chip Cookie Day (May 15th!). Today, however, we’re getting ready to celebrate National Shrimp Day, and we’re doing it by making some amazing Cilantro Lime Shrimp Bowls. National Shrimp Day is May 10th and today I’m sharing a tasty and simple shrimp dish the whole family will go crazy for. And while these bowls are perfect for National Shrimp Day, they’re really a great recipe for any day of the year. The goal for these bowls is to keep things simple! To accomplish that, we’re using Zatarain’s Cilantro Lime Rice Mix. I love this mix because it’s delicious and so easy to make. You simply start the rice cooking then leave it alone while you prepare the rest of the dish. The flavor profile on this cilantro lime rice is zippy, tangy, and well seasoned. It makes a great base for the shrimp and toppings. For maximum flavor you’ll toss the shrimp in a few different spices: Creole Seasoning, cayenne pepper, and cumin. Once the shrimp is coated in seasonings, cover and set in the fridge while you prepare the sauce and other toppings. The shrimp gets cooked in a skillet just before serving. While the rice is simmering and shrimp is “marinating” in the fridge, you can assemble the rest of the toppings for these bowls. The sauce is just as easy as tossing a bunch of ingredients in a blender or food processor and pulsing to combine. The rest of the bowl toppings are simple: a sliced avocado, black beans, a chopped-up jalapeno (if desired), some lime wedges, and a few pieces of fresh cilantro. I warm the black beans by stirring them into the finished (and warm) rice. Alternatively you can warm them in a separate pot. Once the toppings are ready it’s time to work on the shrimp! Sauté the shrimp in a hot skillet until pink and cooked through. There are some tricks to getting this just right, so see my tips below: A few tips for cooking the perfect shrimp: When shrimp is raw the flesh is a grayish color. As it cooks, the protein turns to an opaque whitish pink color. Shrimp cook VERY quickly – about 2-3 minutes per side – so don’t take your eyes off of them while they’re cooking. The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape) Cook the shrimp very last for this recipe so the shrimp don’t dry out while preparing the other components of this dish. I recommend buying shrimp that’s already been peeled and deveined to make this dish go faster and the prep to be simpler! If you are using frozen shrimp, make sure to let it completely thaw out before putting over any heat. More Delicious Shrimp Recipes: Lemon Garlic Shrimp Shrimp Tacos One Pan Garlic Herb Shrimp and Sausage Shrimp Fajitas Shrimp Couscous FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cilantro Lime Shrimp Bowls 5 from 4 votes - Review this recipe Spicy shrimp with cilantro lime rice, black beans, avocado, and a creamy cilantro lime sauce SAVE TO RECIPE BOX Print Recipe Cilantro Lime Shrimp Bowls 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Spicy shrimp with cilantro lime rice, black beans, avocado, and a creamy cilantro lime sauce Course Dinner Cuisine American Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 4 servings Calories 524kcal Author Chelsea IngredientsFor the Bowls and Shrimp1 package Zatarain's Cilantro Lime Rice Mix2 tablespoons butter2 tablespoons olive oil2 cloves garlic, minced1 pound large shrimp, peeled and deveined1 teaspoon EACH: cumin and Zatarain's Creole seasoning1/4 teaspoon cayenne pepper1-2 large avocado, pit removed and thinly sliced or chopped1 can (15 ounces) black beans, drained and rinsedFor serving: lime wedges, additional cilantroFine sea salt and freshly cracked pepperCilantro Lime Sauce1 lime juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)1-2 cloves garlic (add to desired preference), minced1/3 of a large bunch of cilantro1/2 jalapeno, or 1 full jalapeno for a spicier dressing1/2 cup regular full fat mayo1/2 cup sour cream (I use fat-free) InstructionsPrepare the rice according to package directions. As soon as the rice is done cooking, fluff and then stir in the drained and rinsed black beans. OR warm beans separately if you want to serve as a side in the bowl (as pictured).Pat both sides of the shrimp dry and then gently toss in a large bowl with the cumin, Creole seasoning, cayenne pepper, and salt & pepper to taste (the Creole does have salt so don't add too much extra salt). Cover and place in the fridge while preparing the rest of this dish.For the Cilantro Lime SauceZest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to the blender or food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeno (add more of the jalapeno for a spicier sauce, add slowly if you're worried about the heat), and mayo. Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.Taste and adjust sauce to personal preference (more lime, more garlic, salt/pepper)Cook the Shrimp/Assemble BowlsIn a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process and butter + olive oil into 2 parts), melt butter and olive oil. Add garlic and saute until fragrant, about 30 seconds to 1 minute.Add shrimp in a single layer and saute until they just turn pink, 2 to 4 minutes depending upon their size. Remove from heat and set aside.ASSEMBLE the bowls: Place the prepared rice mixture first, add the shrimp, add your desired bowl toppings (avocado, cilantro, lime, black beans) and finally a drizzle of the sauce. Season to taste with salt and pepper as desired and enjoy! Nutrition FactsCalories: 524kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.