These Chile Lime Shrimp Bowls are equal parts zesty, citrusy, and delicious! Make a big batch as part of your meal prep routine and enjoy all week long, hot or cold!
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Zesty, creamy, and filled with protein
I love grabbing random ingredients I have on hand and turning them into a fun and delicious lunch or dinner. There's so much room for creativity and experimenting with new flavors!
That's how these Chile Lime Shrimp Bowls came to be, and they're very 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.
I also drizzled everything in a little spicy mayo for a creamy kick—the best decision ever!
The best part is that these Chile Lime Shrimp Bowls are meal prep friendly. I also find that they taste good cold, so if you can't get to a microwave, no big deal! Prep a big batch, store in individual containers, and enjoy all week long. Doesn’t get much better than that!
What's in these Chile Lime Shrimp Bowls?
Cooking Spray: We'll use this to make sure no ingredients are left behind stuck to our kitchen tools.
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 peeled and deveined.
Rice: I used white rice, but you could also use brown rice or even 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.
Snap Peas: Adds such great crunch.
Avocado: The creaminess adds such a fun new texture element.
Green Onion: The sharp flavor tastes great sprinkled throughout this bowl.
Spicy Mayo: I love a good sauce on any meal. This spicy mayo adds a nice little kick.
Kitchen tools you'll need
To make this California Roll Bowl, you will need a skillet, strainer, cutting board, knife, bowl, and measuring cups and spoons.
How to assemble your Chile Lime Shrimp Bowls
- 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!
How do I slice a mango?
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!
Chile Lime Shrimp Bowl FAQs
How should I store my bowls?
Store your healthy shrimp rice bowl in an airtight container in the refrigerator.
Do I need to use already cooked shrimp?
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.
Any tips for success?
As I mentioned earlier, the more you dice the ingredients, the more flavor you'll get in each bite!
Is this recipe good for meal prep?
Yes! I love to make these bowls for meal prep, and I love that they can also be eaten hot or cold. If you can, I would recommend storing the spicy mayo separately if you plan to heat up your bowls.
I don't live near a Trader Joe's. Can I use something else to replace the Chile Lime Seasoning?
If you can’t get your hands on Trader Joe’s Chili Lime Seasoning, you can use regular chili seasoning (a blend of smoked paprika, cumin, garlic, onion, and also cayenne), and the juice from one lime. I like adding the zest too for some extra citrus.
How can I make this recipe low carb?
Use cauliflower rice instead of white rice. You’ll cut about 35 carbs per serving with this swap.
Do I need to use shrimp?
If you’re not a shrimp fan, chicken breast would also work great on this rice bowl. If you want to keep it vegetarian, you could also cook tofu in the chili lime seasoning and add to this dish, too.
other delicious recipes you'll love
Homemade California Poke Bowls
Honey Teriyaki Shrimp Lettuce Wraps
Chili Lime Shrimp Bowls Recipe
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!
Notes
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, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Chile Lime Shrimp Bowls
1 serving: 96 grams Carbs | 15 grams Fat | 26 grams Protein
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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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!
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!
Personal favorite recipe!
So good and so easy! New favorite in our house!