Ancho Chili Lime Shrimp Bowls
Super easy chili lime shrimp bowls with ancho chili crunch, fresh tomato avocado salad, and rice. This is a quick 30-minute dinner!
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Servings: 4 servings
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
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 Estimate
Calories: 540kcal | Carbohydrates: 63.8g | Protein: 29.5g | Fat: 19.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 10.4g | Cholesterol: 182.5mg | Sodium: 306.9mg | Fiber: 4.4g | Sugar: 3.8g
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