Chili Lime Shrimp Bowls - Easy 30-Minute Dinner

This is the dinner I make when I want something fresh but still filling. Chili lime shrimp bowls with avocado cucumber salad. It's a whole meal in one bowl, and it comes together fast.

The shrimp get a quick sear in a hot pan with a sauce that's tangy, a little sweet, and has just enough heat. The salad on top is cool and crunchy, with avocado to make it rich. You get warm and cold, spicy and cool, all in one bite.

It's perfect for a busy weeknight. You can even prep the rice and salad earlier in the day, then just cook the shrimp when you're ready to eat.

About the Ingredients

1 lb (450g) large shrimp, peeled and deveined

Use fresh or frozen. If frozen, thaw completely and pat dry before cooking. Look for shrimp that are firm and have a mild scent.

2 tablespoons olive oil, divided

You'll use some for the shrimp and some for the salad. Avocado oil works too.

3 cloves garlic, minced

Fresh garlic gives the best flavor. In a pinch, use 1/2 teaspoon garlic powder.

1 teaspoon chili powder

This adds a smoky, mild heat. Use chipotle powder for more smokiness, or omit for a milder dish.

1/2 teaspoon ground cumin

Cumin adds a warm, earthy note. If you don't have it, just skip it.

1/4 teaspoon salt

Adjust to your taste. You can also use kosher salt.

2 limes, juiced and zested

You'll need about 2 tablespoons of juice and 1 teaspoon of zest. Roll the limes on the counter before juicing to get more juice.

1 tablespoon honey

Honey balances the tart lime. Maple syrup or agave also work.

1 cup (185g) long-grain white rice, cooked

Cook according to package directions. You can use brown rice, quinoa, or cauliflower rice instead.

1 large cucumber, diced

English cucumbers have fewer seeds. If using a regular cucumber, scoop out the seeds first.

1 avocado, diced

Choose an avocado that's ripe but still firm, so it holds its shape in the salad.

1/4 cup (60ml) plain Greek yogurt

This makes the salad creamy. Use sour cream or a dairy-free yogurt if you prefer.

Step-by-Step Instructions

1. Cook the rice

Start the rice first so it's ready when the shrimp are done. Cook 1 cup of rice according to the package directions. This usually takes about 15-20 minutes.

2. Make the sauce

In a small bowl, whisk together the lime juice and zest, honey, garlic, chili powder, cumin, and salt. Set aside.

3. Sear the shrimp

Pat the shrimp dry. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove to a plate.

4. Add the sauce

Pour the sauce into the skillet. Let it bubble for about 30 seconds, scraping up any browned bits. Return the shrimp to the pan and toss to coat. Remove from heat.

5. Make the salad

In a medium bowl, combine the diced cucumber, avocado, and Greek yogurt. Add the remaining 1 tablespoon of olive oil and a pinch of salt. Stir gently to coat.

6. Assemble the bowls

Divide the cooked rice among four bowls. Top with the chili lime shrimp and a generous scoop of the avocado cucumber salad.

7. Serve immediately

Add extra lime wedges if you like. Enjoy while the shrimp are warm and the salad is cool.

How to Store Chili Lime Shrimp Bowls with avocado cucumber salad

Delicious Variations

Make it a burrito bowl

Add black beans, corn, and a scoop of salsa.

Wrap it up

Serve the shrimp and salad in warm tortillas or lettuce cups.

Add some crunch

Sprinkle with crushed tortilla chips or toasted pepitas.

Frequently Asked Questions

I hope you make these bowls on a busy weeknight. They're simple, fresh, and full of flavor. If you try them, let me know how they turn out. Low and slow, friend.

Chili Lime Shrimp Bowls – Easy 30-Minute Dinner

Juicy chili lime shrimp over rice with a cool avocado cucumber salad. A fresh, fast dinner that's ready in 30 minutes.

15 minPrep time15 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 limes, juiced and zested
• 1 tablespoon honey
• 1 cup (185g) long-grain white rice, cooked
• 1 large cucumber, diced
• 1 avocado, diced
• 1/4 cup (60ml) plain Greek yogurt

📋 Instructions

1. 1Cook the rice — Start the rice first so it's ready when the shrimp are done. Cook 1 cup of rice according to the package directions. This usually takes about 15-20 minutes.
2. 2Make the sauce — In a small bowl, whisk together the lime juice and zest, honey, garlic, chili powder, cumin, and salt. Set aside.
3. 3Sear the shrimp — Pat the shrimp dry. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove to a plate.
4. 4Add the sauce — Pour the sauce into the skillet. Let it bubble for about 30 seconds, scraping up any browned bits. Return the shrimp to the pan and toss to coat. Remove from heat.
5. 5Make the salad — In a medium bowl, combine the diced cucumber, avocado, and Greek yogurt. Add the remaining 1 tablespoon of olive oil and a pinch of salt. Stir gently to coat.
6. 6Assemble the bowls — Divide the cooked rice among four bowls. Top with the chili lime shrimp and a generous scoop of the avocado cucumber salad.
7. 7Serve immediately — Add extra lime wedges if you like. Enjoy while the shrimp are warm and the salad is cool.

👨🍳 Chef's Note: This recipe is naturally gluten-free and can be made dairy-free by using a dairy-free yogurt.

Servings: 4

Cuisine: Cal-Mex

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes15 minutes30 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat