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 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.

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Ancho Chili Lime Shrimp Bowls

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Super easy chili lime shrimp bowls with ancho chili crunch, fresh tomato avocado salad, and rice. This is a quick 30-minute dinner!

• Author: April Anderson
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stove
• Cuisine: American

Ingredients

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• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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

I use Kinder’s ancho chili crunch for this recipe. It’s a blend of ancho chilis, onions, and crunchy garlic that you can use for all kinds of things, but I love it for this shrimp recipe. I’ve seen it at most grocery stores, and it’s available on Amazon, too.

Nutrition

• Calories: 540
• Sugar: 3.8g
• Sodium: 306.9mg
• Fat: 19.5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 10.4g
• Trans Fat: 0g
• Carbohydrates: 63.8g
• Fiber: 4.4g
• Protein: 29.5g
• Cholesterol: 182.5mg

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

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,

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