Name: Chili Lime Shrimp Tacos Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 200 g shrimp, peeled and deveined; 2 tablespoons lime juice; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 clove garlic, minced; 1 tablespoon olive oil; 1 cup cooked white rice; 1 avocado, sliced; 1/2 cup shredded red cabbage; 1/2 cup corn kernels (grilled or canned); 1/2 cup cherry tomatoes, halved; 2 tablespoons chopped green onion; 2 tablespoons creamy cilantro-lime dressing or chipotle mayo (optional); Salt to taste

A Chili Lime Shrimp Tacos Bowl is everything you crave in a fresh, flavor-packed meal. With juicy, charred shrimp tossed in a zesty chili-lime marinade, fluffy white rice, creamy avocado, and crunchy slaw, every bite hits the perfect balance of spicy, tangy, creamy, and crisp. It’s light enough for lunch but satisfying enough to end your day right.

This bowl is a vibrant blend of color and nutrition. It’s the kind of meal you’ll want to snap a photo of before digging in—but once you take that first bite, it might just become your weekly go-to. Whether you’re meal prepping or making a quick dinner, it comes together effortlessly and satisfies without being heavy.

What Kind of Shrimp Should I Use?

Fresh or frozen, large shrimp (16/20 count) are ideal for this recipe. Make sure they’re peeled and deveined for easy eating. Frozen shrimp work great too—just thaw them thoroughly and pat dry so the marinade sticks better. The key is to get a good sear, so they char slightly and lock in all that chili-lime flavor.

Ingredients for the Chili Lime Shrimp Tacos Bowl

Shrimp: The star of the bowl, packed with lean protein and flavor.
Chili-Lime Marinade: A mix of lime juice, chili powder, smoked paprika, garlic, and olive oil gives the shrimp their bold, zesty flavor.
Cooked White Rice: A fluffy, neutral base that soaks up the juices and sauces beautifully.
Avocado: Sliced creamy avocado adds richness and cools the heat from the shrimp.
Red Cabbage: For crunch, color, and a peppery bite.
Corn Kernels: Adds sweetness and pop to contrast the spice.
Cherry Tomatoes: Juicy, fresh bursts of acidity in every bite.
Green Onion: Light oniony flavor and a splash of green for garnish.
Sauces (optional): Drizzle of creamy cilantro-lime dressing or chipotle mayo brings it all together.

How To Make the Chili Lime Shrimp Tacos Bowl

Step 1: Marinate the Shrimp

In a bowl, whisk together lime juice, chili powder, smoked paprika, minced garlic, olive oil, and a pinch of salt. Toss in the shrimp and let them marinate for at least 15 minutes (up to 30 minutes in the fridge).

Step 2: Cook the Shrimp

Heat a skillet or grill pan over medium-high heat. Add the shrimp in a single layer. Cook 2-3 minutes per side until they’re pink and slightly charred. Set aside.

Step 3: Prep the Bowl Ingredients

While the shrimp are marinating or cooking, prep your toppings: slice the avocado, chop the red cabbage, halve the cherry tomatoes, and warm or cook the corn.

Step 4: Assemble the Bowl

In a large bowl, add a scoop of cooked white rice. Arrange the cabbage, corn, tomatoes, avocado, and shrimp on top. Garnish with green onions.

Step 5: Add Your Favorite Sauce

Drizzle with a creamy dressing or chipotle mayo for an extra layer of flavor. Serve immediately and enjoy!

How to Serve and Store This Chili Lime Shrimp Tacos Bowl

Serve the bowl freshly assembled while the shrimp are still warm and juicy. If meal prepping, store each component separately in airtight containers for up to 3 days. Reheat the shrimp gently to keep them tender and avoid overcooking.

Avoid freezing this bowl, especially with avocado and cabbage, as they lose texture when thawed. For best results, prep fresh before serving.

What to Serve With Chili Lime Shrimp Tacos Bowl?

Cilantro Lime Rice

Swap plain rice with this zesty upgrade for a flavor boost.

Spicy Black Beans

A hearty, fiber-rich side that pairs beautifully with shrimp.

Mango Salsa

A sweet and spicy contrast that brings tropical freshness.

Tortilla Chips with Guac

Great for scooping leftovers or just extra avocado goodness.

Grilled Pineapple

Adds a caramelized, smoky sweetness to the plate.

Pickled Onions

Tangy and vibrant, they cut through the richness perfectly.

Mexican Street Corn (Elote)

Creamy, cheesy corn on the cob is an irresistible pairing.

Sparkling Lime Water

Refreshingly balances the heat and zing in the bowl.

Want More Shrimp Bowl Ideas?

If you love this Chili Lime Shrimp Tacos Bowl, don’t miss out on these other flavor-packed favorites:

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And let me know in the comments how yours turned out! Did you add mango or go heavy on the spice? Did you grill the shrimp or sear them stovetop?

I love seeing your variations! Questions are welcome too—let’s make these bowls better together.

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