Spicy Shrimp Bowl with Avocado, Black Beans & Lime Rice

Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4

Introduction

spicy shrimp avocado rice bowl is a vibrant, weeknight-friendly meal that marries heat, creaminess, and zesty freshness in every bite. Juicy shrimp are tossed with chili, cumin, and paprika, then seared until lightly charred and glossy. A base of fluffy lime rice keeps things bright, while black beans add hearty protein and fiber. Ripe avocado cools the spice and gives the bowl a silky finish, with cherry tomatoes and red onion for snap and sweetness. It’s balanced, satisfying, and perfect for meal prep. Quick tip: pat shrimp very dry and cook in a single layer for the best sear.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp (15 ml) olive oil
• 1 tbsp (14 g) butter
• 1 tsp (3 g) chili powder
• 1/2 tsp (1 g) paprika
• 1/2 tsp (1 g) ground cumin
• 1/4 tsp (0.5 g) cayenne pepper, to taste
• 1/2 tsp (2.5 g) salt, plus more to taste
• 1/4 tsp (1 g) black pepper
• 2 1/2 cups (400 g) cooked white or brown rice, warm
• 1 tbsp (15 ml) fresh lime juice
• 1 tsp (2 g) finely grated lime zest
• 1 cup (170 g) black beans, rinsed and drained
• 1 ripe avocado, sliced
• 1 cup (150 g) cherry tomatoes, halved
• 1/4 cup (30 g) red onion, finely chopped
• 2 tbsp (8 g) chopped fresh cilantro
• Lime wedges, for serving

Step-by-Step Instructions

1. Season the shrimp: Pat shrimp very dry. Toss with chili powder, paprika, cumin, cayenne, 1/2 tsp salt, and black pepper until evenly coated.

2. Sear the shrimp: Heat olive oil and butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink with lightly charred edges. Transfer to a plate.

3. Make lime rice: In a bowl, combine warm cooked rice with lime juice, lime zest, and a pinch of salt. Fluff with a fork so grains stay separate and aromatic.

4. Warm the beans: In a small pan over medium heat, warm black beans with a splash of water or oil for 2–3 minutes; season lightly with salt.

5. Assemble: Divide lime rice among 4 bowls. Top with spicy shrimp, black beans, avocado slices, cherry tomatoes, and chopped red onion.

6. Finish and serve: Sprinkle with cilantro and add lime wedges. Taste and adjust salt or lime to balance heat and brightness.

7. Meal prep tip: Store rice, beans, and shrimp in containers up to 3 days. Add avocado and fresh toppings just before eating to keep textures fresh.

FAQs

Can I use frozen shrimp?

Yes. Thaw completely under cold water, then pat very dry before seasoning so the shrimp sear instead of steam.

How do I make it milder?

Skip the cayenne and reduce chili powder by half. The bowl stays flavorful from cumin, paprika, lime, and avocado.

What grains can replace rice?

Quinoa, farro, or cauliflower rice work well. Keep the lime zest and juice to maintain the bowl’s fresh, zesty profile.

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