Our Mexican Rice Bowl with shrimp is a quick and easy meal perfect for lunch or dinner.
Course Main Course
Keyword avocado, lime, rice, shrimp
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Christine Rooney
1poundshrimpfresh or frozen, peeled and deveined, thawed if frozen
1 ½cupslong-grain white rice
6clovesgarlicor 1 ½ tablespoons garlic paste
salt and pepperto taste
1bell pepperany color
115 ounce canblack beansdrained
1clovegarlicor 1 teaspoon garlic paste
Add 1 ½ cups long-grain white rice along with 1 ½ 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 peppers, avocado, spinach, and cooked shrimp. Drizzle with cilantro lime dressing to taste.
Garnish with a squeeze of lime and fresh cilantro. Enjoy!