Recipe: Shrimp and Cilantro Lime Rice Bowls

Dinner Recipes, Lunch Recipes, Quick + Easy Meal Recipes, Seafood Recipes

Shrimp and cilantro lime rice with tomato, red pepper on a large plate

This shrimp and cilantro lime rice bowl hits all of our boxes: easy to make, super healthy, and oh so delicious! This sautéed shrimp dish includes bell peppers, diced tomatoes, and green onions and is served over cilantro and lime-infused brown rice for a super fresh meal with great southwestern flavors!

This recipe only requires natural sugar from lime juice and wholesome ingredients including brown rice, shrimp, tomatoes, etc. Plus shrimp is low-calorie and full of protein which will leave you feeling satisfied! Let’s break this shrimp rice bowl down so you can get it on your table ASAP!

Ingredients in Shrimp and Cilantro Lime Rice Bowls

You likely have most, if not all the ingredients on hand for these shrimp rice bowls. And if you’re like us, we always like to make sure we have these ingredients in stock so we can whip these up whenever the craving comes calling.

For the Cilantro Lime Rice

Olive oil
Brown rice
Lime juice
Water
Cilantro

For The Shrimp and Veggies

Garlic
Red bell pepper
Shrimp
Tomatoes
Green onions
Salt

Dietary Categories

Dietary restrictions? Luckily, this recipe can accommodate many people. This recipe is:

Gluten-Free
Dairy-Free
Pescatarian

Optional: Shrimp Bowl Dressing

Sometimes we like to throw a little something extra a top for a little sauce or dressing moment. Here are some good options, but all optiona:

A spicy hit with some sriracha mayo
Creamy Greek Yogurt Dressing
Homemade or storebought buttermilk ranch
Creamy Avocado Salsa Verde

Dietary Categories

Dietary restrictions? Luckily, this recipe can accommodate many people. This recipe is:

Gluten-Free
Dairy-Free
Pescatarian

How To Make Shrimp and Cilantro Lime Rice Bowls

Cook Rice: In a 3-quart saucepan, heat 1 tablespoon of the olive oil over high heat. Add the brown rice and lime juice, and cook for 1 minute before adding the water. Bring the rice mixture up to a boil, cover, and then reduce heat to low. Let cook until all water is absorbed, about 25-30 minutes. Stir in cilantro and season with salt and pepper to taste.
Cook Veggies: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and bell pepper to the skillet and sauté for 4 minutes, or until bell pepper is nearly tender.
Shrimp Next: Add shrimp to the skillet and cook until all shrimp have turned pink, about 4 minutes. Add diced tomatoes, green onions, salt, and pepper to the shrimp and sauté just until tomatoes are heated through and are beginning to release juices. Remove from heat.
To Finish: Serve shrimp and vegetable mixture over the cilantro-lime rice.

Make-Ahead and Meal Prep Instructions

4 glass meal prep containers

While these shrimp and cilantro lime rice bowls are perfect for a quick weeknight dinner, they also make for a great work lunch! You can easily prep your ingredients and then place in individual Tupperware containers for easy reheating.

Divide cooked rice between 4 glass Tupperware dishes.
Add cooked shrimp and veggies on top of the rice, divided evenly.
Cover and keep refrigerated until ready to use.
If using dressing, store in separate small containers.
When ready to eat, reheat and top with dressing.

Dietary Information

These shrimp rice bowls are gluten-free, dairy-free (omit dressing addition) and pescatarian.

Total Time: 35 minutes

Yield: 4 serving(s)

Ingredients

3 tablespoons olive oil
1 cup uncooked brown rice
1/4 cup lime juice
2 cups water
2 tablespoons fresh cilantro, chopped
3 gloves garlic, minced
1 red bell pepper, diced
1 pound shrimp, peeled and deveined
2 tomatoes, diced
6 green onions, thinly sliced
1/2 teaspoon salt

Directions

In a 3 quart saucepan, heat 1 tablespoon of the olive oil over high heat. Add the brown rice and lime juice, and cook for 1 minute before adding the water.
Bring the rice mixture up to a boil, cover, and then reduce heat to low. Let cook until all water is absorbed, about 25-30 minutes. Stir in cilantro and season with salt and pepper to taste.
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and bell pepper to the skillet and sauté for 4 minutes, or until bell pepper is nearly tender.
Add shrimp to the skillet and cook until all shrimp have turned pink, about 4 minutes.
Add diced tomatoes, green onions, salt, and pepper to the shrimp and sauté just until tomatoes are heated through and are beginning to release juices. Remove from heat.
Serve shrimp and vegetable mixture over the cilantro-lime rice.