This shrimp bowl is fresh, colorful, and easy to put together for an easy weeknight dinner. Juicy seasoned shrimp, fluffy rice, and a zesty lime crema bring bright flavor to every bite. It’s a balanced meal that feels special but doesn’t take a lot of time.
This shrimp bowl is simple but not boring. The shrimp cooks fast in a skillet and brings smoky, slightly spicy flavor thanks to an easy blend of spices.
The lime crema cuts through the heat with a cool tang, and fresh toppings like tomato, cucumber, and red pickled onions add texture and crunch.
You can also prep the rice and sauce ahead of time, which makes this shrimp bowl handy for meal prep or quick weeknight dinners.
I like to make Instant Pot rice, and I just let that do its thing while I saute the shrimp and chop some fresh veg. So easy!
What Size Shrimp to Use
Shrimp comes in a range of sizes, usually labeled by how many shrimp you get per pound. For this rice shrimp bowl, medium to large shrimp work best because they stay juicy and don’t overcook too fast.
Look for shrimp labeled 31 – 40 per pound (large) or 16 – 20 per pound (jumbo). These sizes are easy to eat in a bowl and cook evenly in just a few minutes.
If you only have smaller shrimp, watch them closely so they don’t dry out. Jumbo shrimp can work too, but cook them a touch longer than large shrimp.
When buying frozen shrimp, check if they’re peeled and deveined to save prep time.
I remove the tails from my shrimp before cooking, because although it can look better for presentation to keep them on, it’s a hassle when you’re ready to eat.
Ingredients
See the recipe card for exact amounts.
- Shrimp: Shrimp picks up the smoky seasoning well and cooks quickly.
- Paprika, garlic powder, onion powder, chili powder, ground cumin, dried oregano, salt: This spice blend adds warmth, smokiness, and depth to the shrimp.
- Rice: The base of the bowl. Use white or brown rice.
- Cherry tomatoes, corn, cucumbers: Adds freshness and crunch.
- Pickled red onion: Tangy with a little bite.
- Pea sprouts and cilantro: Optional but tasty. They add a fresh, herbaceous bite and extra crunch.
- Yogurt and mayo: The base for the lime crema. Yogurt keeps it tangy, mayo makes it smooth.
- Lime juice and zest: Fresh citrus flavor that brightens the whole bowl.
Substitutions
- You can swap shrimp for cooked chicken or tofu if you don’t eat seafood.
- Use plain Greek yogurt or sour cream for the crema if that’s what you have.
- Any rice works: white rice, brown rice, or even quinoa.
- Swap corn for roasted bell peppers or cooked black beans for more protein.
- If you don’t have pickled onions, thinly slice fresh ones or use a bit of hot sauce for heat.
Instructions
Prep Tips
This shrimp bowl comes together fast. Season the shrimp, cook it, prep the toppings, and build your bowl, all while the rice cooks.
- Start the rice. I like to make Instant Pot rice. (4 minutes for white rice!)
- Mix all the spices and salt for the shrimp in a bowl. Toss shrimp in the spices until well coated.
- Stir together yogurt, mayo, lime juice and zest, minced garlic, and salt to make the lime crema.
- Prep the fresh toppings.
- Heat a bit of oil in a skillet over medium heat. Cook shrimp for 2 to 3 minutes per side until pink and cooked through. Remove from heat.
- In serving bowls, add warm cooked rice. Top with cooked shrimp, diced tomatoes, corn, sliced cucumbers, and pickled red onions.
- Drizzle with lime crema and garnish with pea sprouts and fresh cilantro. Serve with a lime wedge.
- Add the crema ingredients to a bowl.
- Mix well and set aside.
- Mix the spices with oil and lime juice.
- Coat the shrimp.
- Add the shrimp to a preheated skillet.
- Cook for a few minute per side, until done.
The government of Canada advises that shellfish like shrimp are cooked when they reach an internal temperature of 74°C (165°F). (Personally, I like mine done a bit less than this, because this feels overcooked to me.) The FDA recommends 63°C (145°F).
Tips for Making Shrimp Bowls
- Don’t overcook shrimp: Shrimp cook fast. As soon as they turn pink and curl into a loose C shape, they’re done.
- Taste the crema: Adjust the lime and salt in the crema to your liking. A bit more lime can brighten up the whole bowl.
- Prep toppings: Dice tomatoes, slice cucumbers, and have everything ready before cooking shrimp so you can serve right away while it’s hot.
More Dinner Recipes
Storage
Store leftover shrimp, rice, and toppings in separate airtight containers in the fridge for up to 2-3 days.
Reheat the rice and shrimp gently in the microwave or a skillet. Keep the crema cold and add it right before serving.
FAQs
Shrimp cook quickly. For this rice shrimp bowl, toss raw shrimp in spices, then cook them in a hot skillet with a bit of oil for about 2 to 3 minutes per side until they turn pink. Another option is to grill them on skewers for a smoky taste.
Yes, you can cook the rice and mix the lime crema a day ahead. Keep them in the fridge. Cook shrimp fresh right before serving for the best texture. Another way is to cook the shrimp, chill it, and eat the bowl cold for a meal prep lunch.
Shrimp Bowl Recipe
Ingredients
For the Shrimp
- ½ pound shrimp
- 2 tablespoons oil
- 1 lime juiced and zested
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
For the Bowl
- 2 cups cooked rice
- ½ cup cherry tomatoes diced
- 1 cup corn
- pickled red onion
- lime wedge
- pea sprouts
- cilantro
For the Lime Crema
- ½ cup yogurt
- 1 tablespoon mayo
- 1 lime juiced and zested
- 1 clove garlic
- ¼ teaspoon salt
Instructions
- Make the rice. (See notes)
- Mix oil, lime zest and juice, paprika, garlic powder, onion powder, chili powder, cumin, oregano, and salt in a bowl.
- Toss shrimp in the spice mix until evenly coated.
- In a small bowl, stir together yogurt, mayo, lime juice, lime zest, minced garlic, cumin, and salt to make the lime crema.
- Prep fresh toppings like corn, tomato, cucumber, and cilantro.
- Heat a drizzle of oil in a skillet over medium heat. Cook shrimp for 2 to 3 minutes per side until pink and cooked through. Remove from heat.
- Divide warm cooked rice between bowls. Top with cooked shrimp, diced cherry tomatoes, corn, sliced cucumber, and pickled red onion.
- Drizzle with lime crema. Garnish with pea sprouts, fresh cilantro, and serve with a lime wedge. Enjoy right away!
Video
Notes
- Rinse 1 cup of white rice under cold water until the water runs clear.
- Add rinsed rice and 1 cup of water to the Instant Pot.
- Lock the lid and set the valve to sealing.
- Cook on high pressure for 4 minutes.
- Perform a quick pressure release.
- Fluff the rice with a fork and use right away for your rice shrimp bowl.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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