Description
A vibrant, gluten-free meal prep bowl featuring zesty lime-cilantro shrimp, fluffy rice, black beans, and crisp veggies. Designed for busy schedules, this dish holds up well in the fridge and offers a perfect balance of protein and flavor.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1.5 cups long-grain white rice (uncooked)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 2 medium avocados
- 4 medium limes
- 1 bunch fresh cilantro
- 1 medium red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili flakes
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse rice under cold water until clear. Combine with 3 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in half the lime juice and 1 tbsp olive oil.
- Pat shrimp dry. In a small bowl, mix chili powder, cumin, garlic powder, salt, pepper, and chili flakes. Add olive oil to form a paste. Toss shrimp in the mixture to coat evenly.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer (cook in batches if necessary). Sear for 2-3 minutes per side until pink and opaque. Remove from heat immediately.
- While shrimp cooks, drain and rinse black beans. Slice red onion thinly. Cube avocado just before packing.
- In a small jar, combine remaining lime juice, lime zest, minced cilantro, and a drizzle of olive oil. Shake well to emulsify.
- Assemble bowls: Start with cilantro-lime rice, top with black beans and corn, add shrimp, red onion, and feta. Store avocado separately. Drizzle dressing over rice and beans.
Notes
Do not overcook shrimp; they should curl into a ‘C’ shape, not an ‘O’. Store avocado separately to prevent browning. The recipe can be made low-carb by swapping white rice for cauliflower rice. For dairy-free, omit feta or use vegan alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 8
- Protein: 30
Keywords: Mexican Shrimp Bowl, Meal Prep, Healthy Lunch, Gluten-Free, High Protein, Shrimp Recipe, Grain Bowl, Quick Dinner