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A bowl with shrimp, cucumbers, sprouts, halved grape tomatoes, cilantro, corn, and pickled red onions.
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Shrimp Bowl Recipe

This rice shrimp bowl with lime crema is fresh, easy, and packed with flavor. Perfect for a quick lunch or dinner.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Canadian
Servings: 2
Calories: 629kcal
Author: Jacqueline Piper

Ingredients

For the Shrimp

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

To make white rice in an Instant Pot.
  1. Rinse 1 cup of white rice under cold water until the water runs clear.
  2. Add rinsed rice and 1 cup of water to the Instant Pot.
  3. Lock the lid and set the valve to sealing.
  4. Cook on high pressure for 4 minutes.
  5. Perform a quick pressure release.
  6. Fluff the rice with a fork and use right away for your rice shrimp bowl.

Nutrition

Calories: 629kcal | Carbohydrates: 77g | Protein: 31g | Fat: 24g | Fiber: 7g | Sugar: 9g | Calcium: 203mg | Iron: 2mg