Chili Lime Shrimp Bowl
This Chili Lime Shrimp Bowl is light, fresh, and packed with bold flavor in every bite. Juicy shrimp are seasoned with paprika and Spanglish Asadero Garlic & Lime Seasoning, then quickly pan-seared until perfectly cooked. Served over rice with a refreshing cucumber-avocado salad, this bowl brings together warm, zesty shrimp and cool, crisp vegetables for the perfect balance.
Quick to make and endlessly satisfying, this bowl is perfect for a healthy weeknight dinner or a light, flavorful lunch.
This Chili Lime Shrimp Bowl is light, fresh, and packed with bold flavor in every bite. Juicy shrimp are seasoned with paprika and Spanglish Asadero Garlic & Lime Seasoning, then quickly pan-seared until perfectly cooked. Served over rice with a refreshing cucumber-avocado salad, this bowl brings together warm, zesty shrimp and cool, crisp vegetables for the perfect balance.
Quick to make and endlessly satisfying, this bowl is perfect for a healthy weeknight dinner or a light, flavorful lunch.
Ingredients
For the Shrimp
1 lb shrimp, peeled and deveined
Salt and black pepper, to taste
2 Tbsp paprika
Juice of ½ lime
For the Salad
1 cucumber, sliced
½ avocado, diced
Green onions, chopped
Fresh cilantro, chopped
A drizzle of olive oil
Lime juice, to taste
Salt and black pepper, to taste
For Serving
Cooked white rice
Instructions
In a large bowl, season the shrimp with salt, black pepper, paprika, Spanglish Asadero Garlic & Lime seasoning, and the lime juice. Toss until evenly coated, then set aside.
In a separate bowl, combine the sliced cucumber, diced avocado, green onions, and cilantro. Add a drizzle of olive oil, fresh lime juice, salt, and black pepper, and toss together.
Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, or until pink and fully cooked.
To assemble the bowl, add a serving of cooked white rice, top with the cooked shrimp, and finish with the cucumber avocado salad. Serve immediately and enjoy.
