Cilantro Lime Shrimp Bowl
Rice bowl with cilantro-lime shrimp, swappable vegetables, and acidic dressing. Served cold or warm with customizable base grains and fresh toppings.
Ingredients
Method
Combine shrimp, cilantro, lime juice, and minced garlic in a bowl; let sit at room temperature 10 minutes.
Dice cucumber, thinly slice red onion, dice bell pepper, and halve cherry tomatoes; set aside on separate cutting board.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add shrimp with marinade to skillet; cook 2–3 minutes per side until pink and opaque throughout. Transfer to a plate.
Divide cooked rice between two bowls; arrange cucumber, red onion, bell pepper, and cherry tomato in sections around rice.
Top each bowl with cooked shrimp; drizzle with cilantro-lime dressing.
Garnish with sesame seeds and sliced green onion. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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