Cilantro Lime Shrimp Bowls are bursting with vibrant color and flavor! Rice bowls are turning up on restaurant menus everywhere, and many are gluten free. I’ve been wanting to make something like this at home and today was my first attempt. The ingredients are simple but flavorful. A light and refreshing meal, perfect for summer evenings!
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2 Servings
Ingredients:
- 1/2 cup white rice
- 1/3 cup corn, fresh or frozen
- 1/4 tsp. seasoned salt
- 1/4 tsp. oregano
- 1 lb. shrimp (about 14 large), peeled and deveined
- 1 lime
- 8 slices zucchini, cut into half moons
- 8 slices summer squash, cut into half moons
- olive oil
- 1/4 tsp. chipotle chili
- 1/4 tsp. cumin
- 1/4 tsp. onion granules
- 1/4 tsp. oregano
- 1/4 cup chopped fresh cilantro
Preparation:
- Whisk together 1/4 tsp. chipotle chili, 1/4 tsp. cumin, 1/4 tsp. onion granules, 1/4 tsp. oregano. This mixture will be used to season the shrimp and veggies.
- Cut the lime in half. Slice one half for serving and reserve the other half for juicing.
- Combine the white rice, corn, and 1 cup water in a small saucepan. Season with 1/4 tsp. oregano, 1/8 tsp. salt. Cover and simmer 15 minutes.
- Slice the zucchini and summer squash and cut slices into half-moons. Toss with olive oil and 1/4 tsp. of the seasoning mixture.
- Defrost the shrimp (if frozen) by running under cool water. Peel and devein, then toss with olive oil and 1/4 tsp. of the spice blend.
6. Preheat a griddle or large nonstick skillet over medium flame and brush with oil. Cook the squash and shrimp for 8 minutes, turning once. Finish with a squeeze of lime juice.
7. Stir 1 tbsp. chopped cilantro into the rice. To plate, divide the rice mixture between 2 serving bowls. Arrange half the shrimp and squash beside the rice.
8. Sprinkle with more spice, and garnish with fresh cilantro and lime slices.
Notes ♪♫ This Mexican Spice Blend is my “go-to” for dishes like this one. No need to buy more expensive blends when you can easily stir this together from individual ingredients that can be used in other recipes.
