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Delicious Mexican shrimp bowl topped with fresh ingredients and vibrant flavors

Mexican Shrimp Bowl

A vibrant and flavorful shrimp bowl with marinated shrimp, rice, black beans, corn, and a creamy adobo sauce, perfect for any meal.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb shrimp, peeled and deveined Opt for fresh, wild-caught shrimp if possible.
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne Adjust based on spice preference.
  • 1 tsp salt
  • ½ lime Juice of ½ lime
For the Bowl
  • 2 cups rice (white or brown)
  • 1 cup black beans, drained and rinsed Can substitute with kidney beans or chickpeas.
  • 1 cup corn (fresh, frozen, or canned)
  • 1 each avocado, sliced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, diced
  • ½ cup Greek yogurt
  • 1 tsp adobo sauce
  • ½ lime Juice of ½ lime
  • ½ tsp honey
  • a pinch salt

Method
 

Preparation
  1. In a bowl, combine the shrimp with olive oil, chili powder, paprika, cumin, garlic powder, cayenne, salt, and lime juice. Mix well and let it marinate for about 10 minutes.
  2. In a separate bowl, whisk together Greek yogurt, adobo sauce, lime juice, honey, and a pinch of salt to create the creamy topping.
Cooking
  1. Heat a skillet over medium-high heat. Add the marinated shrimp and sear for about 2 minutes per side until pink and opaque.
Assembly
  1. Build your bowls with rice, followed by layers of black beans and corn. Top with cooked shrimp.
  2. Garnish with avocado slices, halved cherry tomatoes, and diced red onion, then drizzle with crema.

Notes

For best texture, keep crema separate until serving. Leftovers can be stored in an airtight container for up to two days.
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