Fresh Baja Shrimp Bowls
These 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.
Servings 3 bowls
Calories 834kcal
Equipment
- Large Skillet with lid or stockpot
- Wooden Spatula
- Skillet
- Tongs
- Colander
- Knife
- Cutting Board
- Paper Towels
Ingredients
Baja Shrimp
- 12 oz large frozen shrimp pre-cooked, deveined, tails-off (thawed and patted dry)
- 1 tbsp coconut sugar
- 1 tsp paprika
- ½ tsp sea salt
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp pepper
- 1 tbsp olive oil
Cilantro Lime Rice
- 2 tbsp olive oil
- ¼ yellow onion finely diced
- 2 garlic cloves
- 1 cup basmati rice or extra long grain white rice
- 1 tbsp lime zest about 1 small lime
- 1½ tsp coriander
- 1 tsp sea salt
- 2 cups water
- 2 tbsp lime juice
- ¼ cup fresh cilantro finely chopped
Chipotle Mayo Sauce
- ¼ cup avocado oil mayo
- 1 tbsp chipotle adobo sauce
- 1 tsp lime juice
Bowls
- 1 can black beans drained and rinsed
- 2 cups cabbage shredded
- ½ red onion thinly sliced
- 6 radishes
- 1 large avocado sliced
- ¼ cup cilantro chopped
- 1 lime cut into wedges
Instructions
Cilantro Lime Rice
- 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.
- Add rice and sauté for about 1 minute, making sure it is well coated. Add the coriander, lime zest, salt, and stir.
- 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.
- Cook the rice for about 20 minutes or until all the water evaporates and the rice is tender. Try to avoid overcooking.
- 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
- While the rice is simmering, remove the thawed shrimp from the package and pat dry with several paper towels.
- Mix the coconut sugar, paprika, sea salt, chili powder, cumin, garlic powder, and pepper, together in a small bowl.
- 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.
- 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
- While the shrimp is cooking, prepare the remaining ingredients. 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.
- 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.
Nutrition
Calories: 834kcal | Carbohydrates: 91g | Protein: 31g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.04g | Cholesterol: 151mg | Sodium: 1970mg | Potassium: 1071mg | Fiber: 16g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 39mg | Calcium: 172mg | Iron: 4mg