Description

Healthy Chili Lime Shrimp Bowls are a fresh, vibrant meal featuring zesty chili-lime shrimp, smoky broiled corn, creamy avocado, and crisp vegetables over cauliflower rice. Perfect for a quick weeknight dinner or healthy meal prep.

Ingredients

1 lb large raw shrimp, peeled and deveined

1 clove garlic, minced

1 tsp chili powder

1/2 tsp sea salt

1 lime, juiced and zested

Avocado oil, as needed

1 1/2 cups frozen corn

1/2 tsp cumin

1/4 tsp chili powder

1/4 tsp garlic powder

Sea salt, as needed

1 bag cauliflower rice

1 tbsp neutral oil

1 cup grape tomatoes, halved

1 avocado, sliced

Quick pickled onions

1/4 cup cilantro, chopped

1 lime, cut into wedges

1 jalapeño, sliced

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Instructions

In a bowl, combine the minced garlic, 1 tsp chili powder, 1/2 tsp sea salt, lime juice, and lime zest. Pat the shrimp dry, coat with the marinade, and let rest for 10 minutes.
Preheat the oven to broil. Spread the frozen corn on a baking sheet, drizzle with avocado oil, and season with cumin, 1/4 tsp chili powder, 1/4 tsp garlic powder, and sea salt. Broil for 3 to 5 minutes until lightly golden.
Heat a skillet over medium-high heat. Cook the shrimp for about 2 minutes on one side, flip, and cook for 1 to 3 more minutes until pink and opaque.
Heat the neutral oil in a large skillet. Add the cauliflower rice, season with garlic powder and sea salt, and cook for 3 to 5 minutes, stirring frequently.
Divide the cauliflower rice among serving bowls. Top with shrimp, broiled corn, grape tomatoes, avocado slices, pickled onions, cilantro, jalapeño slices, and lime wedges. Serve immediately.

Notes

Frozen shrimp work well if fully thawed and patted dry before marinating.

Swap shrimp for grilled chicken or salmon if desired.

Add black beans, brown rice, white rice, or quinoa for a heartier meal.

Top with cotija or feta cheese for extra richness.

Store cooked shrimp, corn, and cauliflower rice for up to 3 days in the refrigerator. Keep fresh toppings separate until serving.

Reheat gently to avoid overcooking the shrimp.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Broil and Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 315 kcal
Sugar: 7 g
Sodium: 690 mg
Fat: 16 g
Saturated Fat: 2.5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 7 g
Protein: 26 g
Cholesterol: 190 mg