Ancho Chili Lime Shrimp Bowls
Chili lime shrimp bowls are an 30 minutes dinner recipe! Shrimp are coated with ancho chili sauce, cooked until they’re tender and juicy, and piled on rice with tomatoes and avocado.
Chili Lime Shrimp Recipe
Chili lime shrimp is an easy dinner, and my version amps the flavor with ancho chili crunch. The shrimp cook in it, so they have tons of flavor, and I like to drizzle a little more of that ancho concoction over the top for serving. You get a kick of ancho chili heat, a little crunchy texture, and zingy lime in every bite. It’s so good.
It’s a quick dinner – you don’t have to marinate the shrimp, and they cook fast once they’re in the pan. Pile the shrimp on rice and add a little tomato avocado salad on the side, and you will get a light and flavorful dinner perfect for weeknights.
How to Make It
This is a fast recipe, so I like to prep all of the ingredients before the shrimp goes into the pan to cook. They don’t take much time, so have your tomatoes and avocados halved and diced so it’s easy to assemble the bowls once the shrimp are done cooking.
More Bowl Recipes
Chicken Fajita Bowls | Ground Turkey Taco Bowls | Shrimp Fajita Bowls | Chicken Taco Bowls
Ancho Chili Lime Shrimp Bowls
Ingredients
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of 1 lime divided
- 2 tablespoons olive oil divided
- 2 tablespoons ancho chili crunch plus a few teaspoons extra for garnish (see note)
- 1 pound jumbo shrimp peeled and deveined
- 16 ounces cherry tomatoes halved
- 1 large avocado diced
- 2 tablespoons chopped cilantro divided
- 4 cups cooked rice
Instructions
- Mix paprika, cumin, salt, pepper, juice from ½ a lime, 1 tablespoon olive oil, and the ancho chili crunch in a large bowl. Add the shrimp and toss to coat them evenly.
- Mix the tomatoes, avocado, and 1 tablespoon of cilantro in a medium bowl. Add juice from ½ a lime and toss to combine. Set aside.
- Heat 1 tablespoon of olive oil over medium-high heat in a large nonstick skillet. Adjust the heat to medium, add the shrimp, and cook them on each side for three to four minutes.
- Place the cooked rice in bowls. Top the rice with the cooked shrimp. Place some tomato avocado salad alongside. Drizzle the top of the shrimp with some ancho chili crunch. Sprinkle the rest of the cilantro over the top.
Notes
Nutrition Estimate
Variations
I’ve paired these shrimp with the slaw I use in my shrimp taco bowls, and it’s delicious.
The chili lime shrimp also work great in tacos – skip the bowls and wrap the shrimp in tortillas with your favorite taco toppings to switch it up.
I usually use plain instant rice for these bowls – the ancho chili sauce adds a lot of flavor – cilantro-lime rice would not be wrong either.
I hope you try it soon! It’s a great dinner when you want something quick – enjoy!
Happy cooking,
