Spicy Shrimp Bowls

Shrimp has been one of my favorite types of seafood ever since I was young. I think it makes any meal feel a little more gourmet, plus it cooks up super quick. I love this recipe because it takes some basic pantry ingredients, such as canned black beans and frozen corn, and transforms them into a fun and delicious meal. It’s spicy, fresh, filling, and an easy way to have a balanced meal that includes protein, vegetables, and grains.

I have recently discovered that I like spicy foods more than I thought I did. I had stayed away from them as a childhood habit, but I think they’re an easy way to make life a little more interesting. This dish definitely has a kick to it, but the spiciness is nicely balanced with the sweet corn and peppers, smooth avocado, and fresh cilantro. The heat can also be easily reduced by using less chili flakes and/or jalapeño.

All of these yummy ingredients also make this dish full of nutrients! Shrimp are a great source of lean protein, while the black beans are also a good source of both protein and iron. The guac/avocado is a great source of monounsaturated fats and adds creamy richness to the dish (the perfect alternative to cheese or sour cream for dairy-free eaters). Plus, the jalapeño and fresh cilantro liven up the dish with bold, fresh flavors and very few added calories.

This recipe is also great because the rice and veggies can be made ahead of time and store well in the fridge. Since the shrimp cooks in about 10 minutes, all you have to do is make the marinade, prepare the toppings, and assemble the bowls–piece of cake!  Try it out and impress your friends with a simple, healthy, and tasty meal!


Spicy Shrimp Bowls


  •  4 tablespoons olive oil
  • Juice of 1/2 lime, zest of whole lime
  • 1/4 teaspoon cumin
  • 1-2 teaspoon chili flakes
  • 2 cloves garlic, minced
  • 1-2 tablespoons cilantro, minced
  • Salt and pepper to taste
  • 1 lb shrimp (peeled, de-vained, tails on)

Veggie Saute:

  • 1 tablespoon olive oil
  • 2 red bell peppers
  • 1/2 large red onion
  • 1 jalapeño, mostly seeded and diced
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed well
  • 1/4 teaspoon cumin
  • 1 teaspoon chili flakes
  • Salt and pepper to taste


  • Cooked white or brown rice
  • Handful of cherry tomatoes, diced
  • A few springs of cilantro, chopped
  • Guacamole or diced avocado
  • Lime wedges

Begin by making the shrimp marinade. Combine all of the ingredients in a large bowl and taste-test it before adding the shrimp. Once the flavor is to your liking, add the shrimp and toss until fully coated.

As the shrimp marinades, being working on the vegetable saute. Heat the olive oil in a large pan on medium heat. Chop the bell pepper in bite size pieces and dice the red onion. Add the peppers, onions, and jalapeño to the pan. Saute for about 5 minutes and then add the corn, black beans, and spices. Continue cooking over medium to medium-low heat, stirring occasionally.

As the vegetables continue to cook, heat a grill pan on medium heat. Place the shrimp on the grill and cook for 3-5 minutes per side, or until tails turn bright pink and shrimp turns opaque. Be careful not to overcook the shrimp or they will become tough.

To assemble the bowls, start with a layer of rice. Then add a few scoops of veggies and 3-4 shrimp. Top with tomatoes, avocado or guacamole, and a sprinkle of fresh cilantro. Serve with a few lime wedges to squeeze over the top.

Recipe inspired by The Live-In Kitchen.


One thought on “Spicy Shrimp Bowls

  1. Pingback: Gaona Guac | "If music be the food of love, play on"

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