Fresh Baja Shrimp Bowls

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These Fresh Baja Shrimp Bowls are loaded with black beans, cilantro lime rice, high-protein shrimp, creamy ripe avocado, fresh crunchy veggies, and a drizzle of chipotle mayo for a fresh and flavorful dish that makes the perfect lunch, dinner, or meal prep for busy weeks.

Ingredient Notes & Possible Substitutions

• Large Frozen Pre-Cooked Shrimp – Frozen precooked shrimp is convenient and quick to prepare, but this recipe can be made using frozen or fresh raw shrimp as well. If using raw shrimp, you will need to cook the shrimp a little longer but other than that the recipe will remain the same. You can use other sizes of shrimp, just note that smaller shrimp will cook more quickly. If using frozen shrimp, be sure to thaw completely and pat dry before seasoning.
• Coconut Sugar – The coconut sugar is used in the spice rub for the shrimp to add a little sweetness which compliments the smokey flavors in the recipe. Brown sugar can be used as an alternative, or this ingredient can be omitted if you don’t like the sweet and savory combination. 
• Olive Oil – Avocado oil or another neutral flavored cooking oil can be used in place of olive oil.
• Cilantro Lime Rice – I have used long grain, extra-long grain, and basmati rice in this recipe and I think the texture is best when using basmati or extra-long grain rice, but all three types work. You can also skip the cilantro lime rice and just use plain white rice for the bowls to save some time. Par-cooked and/or flavored rice, quinoa, or brown rice can be used if not making the cilantro lime rice recipe. You can also try cauliflower rice for a lower carbohydrate option. 
• Avocado Oil Mayo – Any type of plain mayo you keep in the house can be used for the sauce. 
• Chipotle Adobo Sauce – If you are having trouble finding adobo sauce, you can buy canned chipotle peppers in adobo sauce at most grocery stores and you can use one tablespoon of sauce from the canned peppers. Save the rest of the chipotle peppers for a smokey chili or Mexican dish. An alternative sauce can be made with equal parts mayo and green enchilada sauce or salsa verde. 
• Black Beans – I like black beans because they are a great source of fiber, have a mild flavor and add a pleasant texture to the bowls. You can use pinto beans or another type of beans if preferred. Cooked dry beans also work.  
• Cabbage – I like using angle hair coleslaw mix instead of buying a whole head of cabbage and potentially wasting a lot of it. Pre-shredded cabbage is convenient and usually a lot finer than shredding it by hand, so it works well for tacos or bowls. 
• Red Onion – If you are not a fan of red onion, this ingredient can be replaced with something like pico de gallo or can be omitted. 
• Radishes – Radishes add a bit of crunch and a pop of color, but if you don’t like them, you can replace them with another crunchy veggie or just omit them. 
• Avocado – If you can only find smaller avocados, be sure to buy 2 or 3 depending on the size. You can also use store-bought guacamole if you can’t find fresh ripe avocados locally.

Instructions

Cilantro Lime Rice

1. Over low-medium heat, add 2 tablespoons of olive oil to a large skillet with a lid or stockpot. Once the oil is hot, add the finely diced onion and minced garlic and sauté until tender, about 5 minutes. 
2. Add rice and sauté for about 1 minute, making sure it is well coated. Add the coriander, lime zest, salt, and stir.
3. Stir the rice to distribute the seasonings and add 2 cups of water. Bring to a rolling boil. Cover the skillet and lower heat to maintain a gentle simmer. 
4. Cook the rice for about 20 minutes or until all the water evaporates and the rice is tender. Try to avoid overcooking. 
5. Allow rice to rest for 5 minutes covered then fluff with a fork and add the lime juice. Right before serving, toss in the chopped cilantro. Fluff again, taste and adjust salt and lime to taste.

Baja Shrimp

1. While the rice is simmering, remove the thawed shrimp from the package and pat dry with several paper towels.
2. Mix the coconut sugar, paprika, sea salt, chili powder, cumin, garlic powder, and pepper, together in a small bowl. 
3. Lay the shrimp out on plate or a flat working surface lined with parchment paper and sprinkle both sides of the shrimp generously with the seasoning mixture. 
4. In a skillet, heat 1 tbsp of olive oil over medium heat. Once hot, add the shrimp to the pan and cook for about 5-7 minutes, flipping halfway through using tongs so that both sides get a nice sear. Remove from the pan and set aside. 

Bowls

1. While the shrimp is cooking, prepare the remaining ingredients.
2. Drain and rinse the black beans, shred the cabbage, dice or thinly slice the red onion, wash and thinly slice the radishes, slice the avocado, finely chop the tender stems and leaves of the cilantro, and cut the lime into wedges.
3. Assemble the bowls. Start by creating a base using the rice, beans, and cabbage. Layer on top using the red onion, radishes, and cilantro, then top with shrimp and a drizzle of the chipotle mayo sauce. Enjoy warm or cold. 

FAQ’s

• Can I make this recipe lower in carbs? Because these bowls are made with both rice and beans, they are high in fiber but also high in carbohydrate. To reduce the carbs, you can simply reduce the amount of rice used or try using something like cauliflower rice in place of the cilantro lime rice. Shrimp is very high in protein and low in calories, so adding some extra shrimp can make the bowls more filling while using less rice.  

Time Saving Tips

In this recipe, we use canned beans and pre-cooked shrimp to speed up the prep, but here are a few other shortcuts that can make these Baja shrimp bowls even quicker to prepare:

• Use par-cooked plain or flavored rice instead of making the cilantro lime rice yourself.
• Try using Primal Kitchen Chipotle Lime Mayo, instead of making your own chipotle mayo sauce.
• Use packaged coleslaw or shredded cabbage mix.

Storage 

These bowls can be eaten warm or cold. If you do not plan on reheating, you can build the bowls in individual airtight containers, storing only the sauce in a separate container, and enjoy as an easy and healthy meal prep.

If you plan on reheating the bowls, storing the veggies and sauce in separate airtight containers will allow you to reheat the rice, beans, and shrimp, without causing the veggies to lose their crunch.

*Consume within 3-4 days for best quality. 

Recipe Variations 

• If you don’t love smokey flavor, you can omit the paprika and coconut sugar in the spice mixture for the shrimp and instead of using adobo sauce, try making a mayo sauce using equal parts mayo and green enchilada sauce or salsa verde. 
• An avocado lime crema can be used in place of the chipotle mayo sauce. 
• Cotija cheese is a nice addition to the bowls if you can tolerate dairy.

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