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Mexican Rice Bowl with Shrimp

Our Mexican Rice Bowl with shrimp is a quick and easy meal perfect for lunch or dinner.
Course Main Course
Cuisine Mexican
Keyword avocado, lime, rice, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 600kcal
Author Christine Rooney

Ingredients

  • 1 pound shrimp fresh or frozen, peeled and deveined, thawed if frozen
  • 1 1/2 cups long-grain white rice
  • 1 1/2 cups water
  • 6 cloves garlic or 1 1/2 tablespoons garlic paste
  • 1 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • salt and pepper to taste
  • 1 bell pepper any color
  • 1 avocado
  • 2 cups fresh spinach
  • 1 15 ounce can black beans drained

Dressing

  • 1 cup sour cream
  • 1 cup fresh cilantro heaping
  • 2 limes juiced
  • 1 tsp. honey
  • 1 clove garlic or 1 teaspoon garlic paste
  • 1 pinch salt

Instructions

  • Add 1 1/2 cups long-grain white rice along with 1 1/2 cups water to a rice cooker and start the program. Alternatively, cook up a batch of Portuguese Rice (the easiest stovetop rice!) or Instant Pot White Rice.
  • Dice 1 bell pepper, cut 1 avocado into slices, and chop 2 cups spinach. Mince 6 cloves garlic.
  • Heat 1 15 ounce can of black beans (drained) in a small pot over medium heat with the lid on. Stir occasionally. After 5 minutes, they will be heated through.
  • Place a skillet over medium heat and add 1 tablespoon cooking oil. Add your garlic and saute for 2-3 minutes, stirring frequently.
  • After 2-3 minutes is up, add 1 pound shrimp along with a pinch of salt and pepper. Saute for 2-3 minutes per side, then add 1 teaspoon cumin and 1 teaspoon cayenne pepper to the shrimp. Toss to coat. When shrimp are done cooking, they will shrink and become opaque.

Prepare the Cilantro Lime Dressing

  • Add 1 cup sour cream, 1 heaping cup fresh cilantro, juice from 2 large limes, 1 teaspoon honey, 1 peeled clove garlic, and a pinch of salt to a food processor. Pulse until smooth and creamy.
    If you don’t have a food processor, add the above ingredients to a bowl. Use 1 teaspoon garlic paste instead of a whole clove and mix together until creamy.

Assemble the Mexican Rice Bowls

  • Add a heaping scoop of cooked rice to the bottom of a bowl. Top with a large spoonful of black beans, diced bell peppersavocadospinach, and cooked shrimp. Drizzle with cilantro lime dressing to taste.
  • Garnish with a squeeze of lime and fresh cilantro. Enjoy!

Nutrition

Calories: 600kcal | Carbohydrates: 71g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 967mg | Potassium: 749mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3328IU | Vitamin C: 65mg | Calcium: 304mg | Iron: 5mg