These Chile Lime Shrimp Bowls are equal parts zesty, citrusy, and delicious! AND it's made in just 10 minutes! Make a big batch as part of your meal prep routine and enjoy all week long, hot or cold.
Table of Contents
About this Bowl
These Chile Lime Shrimp Bowls started as a throw together meal with what I had in the fridge and the result is super similar to a shrimp buddha bowl or a shrimp burrito bowl.
I tossed some shrimp in Trader Joe's Chile Lime seasoning and paired it with some hearty black beans, fresh mango, crunchy snap peas, fluffy rice, and creamy avocado for the most delicious and zesty lunch bowl.
Each bite is filled with amazing flavor from the spicy shrimp, fruits, and veggies and has a component of all the major macro groups: protein from shrimp and beans, fat from the avocado, and carbs from the rice, fruits, and veggies.
The best part is that these Chile Lime Shrimp Bowls are meal prep friendly. Prep a big batch, store in individual containers, and enjoy all week long warm or cold!
If you love rice bowls, I think you'll also love this Vegan Rice Bowl, Spicy Salmon Bowl, this Homemade California Poke Bowl, this Shrimp and Mango Salad or this Buffalo Chicken Rice Bowl, too! I think you'd also love this California Fish Burrito, too!
Recipe Ingredients
- Trader Joe’s Chile Lime Seasoning: I love sprinkling this stuff on protein for some citrus flavor with a kick. It also creates delicious southwest flavor vibes. Highly recommend keeping some in your pantry!
- Lime: We'll squeeze some lime juice on top of our assembled bowl for an extra citrusy kick.
- Shrimp: I used fresh shrimp that was pre-peeled, pre-cooked and deveined. This made the bowl super quick to come together.
- Rice: I used white rice, but you could also use brown rice, cauliflower rice, or quinoa if you want.
- Black Beans: For some added protein. Plus, I think they go well with the flavors in this dish.
- Mango: I sliced up a fresh mango. It adds such a wonderful tart flavor.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
Prepare the Shrimp
- 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.
Prep remaining bowl ingredients
- Next, cook rice according to package instructions. You could also use a microwavable pre-cooked packet.
- 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!
Assemble
1. Evenly split the rice and place into each bowl to serve as the base. Then, add a scoop of black beans.
2. Add mango and snap peas next.
3. Next add about 10 cooked shrimp to each bowl.
4. Finally, add avocado, green onion, and any other garnish you'd like. Drizzle your bowl with spicy mayo and enjoy!
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.
Recipe FAQs
Slice your mango on either side of the pit located in the middle of the fruit. It's typically about half an inch thick. Then, you'll be left with 2 rounded slices of mango (the sides) and a rectangular shaped pit (the middle piece).
Using your knife, slice the insides of your mango slices vertically and horizontally, creating a grid of mango cubes. This is similar to how you'd also slice the inside of an avocado.
Then, scoop out your mango cubes. You can also slice off the remaining mango surrounding the pit. Be careful with your knife!
Store your healthy shrimp rice bowl in an airtight container in the refrigerator for up to 3 days. Keep avocado separate so it doesn't brown.
No. 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.
Use cauliflower rice instead of white rice. You’ll cut about 35 carbs per serving with this swap.
More Recipes You'll Love
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Recipe
Chili Lime Shrimp Bowls
Equipment
- skillet
- strainer
- Cutting Board
- Knife
- Bowl
- Measuring cups and spoons
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
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!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find CHILE LIME SHRIMP BOWL calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Syd says
This recipe is on REPEAT in my meal prep routine. So simple, nutritious, and tasty! I love Trader Joe's spices, but I used to struggle finding ways to use the Chili Lime Seasoning. After trying this recipe, I don't leave TJ's without it!
Kate says
Omg! I NEVER would have thought to put these flavors together but I did and it turned out SO great! Also, it only took me maybe 10mins to make from start to finish. This will be a new go-to for me!
Grace says
Personal favorite recipe!
Isabelle says
So good and so easy! New favorite in our house!
Courtney Paige says
We make this for lunch at least once a week in the summertime. SO good!