Chili Lime Shrimp Bowls
User Reviews
5.0
18 reviews
Excellent
Chili Lime Shrimp Bowls
Report
These Chile Lime Shrimp Bowls are equal parts zesty, citrusy, and delicious! Make a big batch as part of your meal prep routine and enjoy all week long, hot or cold!
Share:
Ingredients
- cooking spray
- Trader Joe’s Chile Lime Seasoning
- 1 fresh lime
- 20 pieces fresh shrimp peeled and deveined
- 2 cups cooked white rice
- 1 can black beans
- ½ fresh mango
- ½ cup snap peas
- ½ avocado
- ¼ cup green onion
- 4 tablespoons spicy mayo
Add to Shopping List
Instructions
- Place a skillet over medium-high heat and coat with cooking spray. Then, generously season the pan with Trader Joe’s Chile Lime Seasoning.
- Peel and de-vein your shrimp if they are not already cleaned. Pat dry with paper towel and add to your heated skillet.
- Next, squeeze a little lime juice into the pan and add an additional sprinkle of Chili Lime Seasoning on top.
- Cook the shrimp only long enough to heat them through and get a nice outside crisp on the skin. If your shrimp is pre-cooked, you’ll only need about 1-2 minutes each side. While the shrimp cooks, set aside two bowls for assembling.
- Then, remove shrimp from heat while you assemble the rest of your bowl.
- Next, cook rice according to package instructions. You could also use a microwavable pre-cooked packet. Then, drain and rinse your black beans.
- Cut your avocado into slices, cube the mango (see FAQs on how to best do this), finely dice the green onion, and slice the snap peas into half inch pieces. The finer you dice your ingredients, the more flavor you’ll get in each bite!
- To assemble, evenly split the rice and place into each bowl. Add a scoop of black beans, about 10 shrimp, a scoop of mango chunks, the sliced snap peas, green onion, and avocado to each bowl. I like to keep each ingredient in its own separate pile on top of my bowl for photography purposes, but mix it up when I’m ready to enjoy to get the flavor of each ingredient in every bite.
- Lastly, drizzle your bowl with some spicy mayo and dig in!
Notes
- Store your healthy shrimp rice bowl in an airtight container in the refrigerator for up to 3 days. Leave avocado off to avoid browning.
- If your shrimp is raw, follow the same process, but sauté slightly longer, about 2-3 minutes per side until they’re nice and pink. If you’re using frozen shrimp (whether cooked or raw), rinse in a colander and let thaw completely and pat dry before adding to your pan to avoid excess moisture. Too much water will also make it almost impossible to achieve a nice crust on the outside of your chili lime shrimp.
Nutrition Information
Show Details
Serving
1 bowl
Calories
608kcal
(30%)
Carbohydrates
96g
(32%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
63mg
(21%)
Sodium
1274mg
(53%)
Potassium
1088mg
(31%)
Fiber
19g
(76%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 608kcal | 30% |
| Carbohydrates | 96g | 32% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 1274mg | 53% |
| Potassium | 1088mg | 23% |
| Fiber | 19g | 76% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
