Chili Lime Shrimp Bowls
User Reviews
5
Chili Lime Shrimp Bowls
Description
This recipe for Chili Lime Shrimp Bowls brings together spiced shrimp and a variety of fresh ingredients to create a flavorful, colorful meal. The shrimp are coated in chili lime seasoning and quickly sautéed in a skillet with a splash of fresh lime juice until just cooked through, retaining a crisp texture on the outside and juicy tenderness inside.
The bowls are assembled with warm cooked white rice as the base, supplemented with drained black beans for added protein and a creamy contrast from diced avocado and mango cubes. Snap peas provide a crisp bite, while thinly sliced green onions add a mild sharpness. The dish is finished with a spicy mayonnaise sauce that ties all the components together with a subtle heat and creaminess.
This bowl can be served as a satisfying lunch or dinner. Using fresh lime juice and seasoning ensures brightness in the flavors, balanced by the natural sweetness of mango and the earthiness of black beans. Adjust cooking for pre-cooked or frozen shrimp as needed to maintain the right texture.
Store leftovers in an airtight container for up to three days, adding avocado just before serving to keep it fresh. Thaw frozen shrimp completely and dry well before cooking to avoid excess moisture, which can hinder achieving a crisp exterior.
Ingredients
- cooking spray
- chile lime seasoning Trader Joe’s brand
- 1 lime fresh
- 20 pieces Shrimp peeled and deveined, fresh
- 2 cups white rice cooked
- 1 black beans canned
- ½ Mango fresh
- ½ cup snap peas
- ½ avocado
- ¼ cup green onion
- 4 tablespoons mayonnaise spicy
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 the shrimp bowls in an airtight container refrigerated for up to 3 days, leaving out avocado to prevent browning until serving.
- For raw shrimp, cook about 2-3 minutes per side until pink and opaque. Pre-cooked shrimp require only brief heating.
- When using frozen shrimp, thaw fully and pat dry to reduce moisture, ensuring a crisp cooking surface.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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