Healthy Chili Lime Shrimp Bowls

If you’re looking for a new light and fresh dinner for spring (or any time of the year!), these easy, veggie-packed Chili Lime Shrimp Bowls are for you!

I love the contrast between the slightly spicy chili lime shrimp and the sweet broiled corn, the zesty pickled onions and the creamy avocado- it hit the spot every time (and best of all, it comes together in less than 30 minutes!).

Notes:

• You can use white or brown rice (option to stir in chopped cilantro and lime juice after cooking) in place of cauli rice
• The frozen roasted corn from Trader Joe’s is a great sub for broiled! Just place in the oven or air fryer for 3-5 minutes to defrost before using (oil and sea salt optional)
• Do not over-marinate shrimp! Shrimp only needs 10 minutes to marinate (longer can make them tough!)
  

Healthy Chili Lime Shrimp Bowls
Serves 4

Ingredients:

Chili Lime Shrimp:
1 lb raw shrimp, large peeled and deveined
1 clove garlic (minced)
1 tsp chili powder
1/2 tsp sea salt
1 lime ( juiced and zested)
avocado oil (as needed to cook)

Broiled Corn:
1 1/2 cup frozen corn (or 3 fresh cobs, kernels removed)
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp garlic powder
sea salt (as needed)
avocado oil (as needed)

Cauliflower Rice:
1 bag cauliflower rice (or 1 head cauliflower, roughly chopped)
neutral oil (as needed to cook- about 1 tbsp)
sea salt (as needed)
garlic powder (as needed)

To assemble:
1 cup grape tomatoes (quartered or halved)
1 avocado (sliced)
Quick pickled onions (see recipe here)
1/4 cup cilantro (torn or chopped)
1 lime (cut into wedges- optional)
1 jalapeno (sliced)

To Prepare:

Prep:

1. Prepare pickled onions (see recipe here).
2. Marinate Shrimp: Combine garlic, chili powder, salt, lime juice and zest in a large bowl. Pat shrimp dry and toss in marinade. Let marinate 10 minutes, while you prepare corn and remaining ingredients.
3. While shrimp is marinating, preheat oven to broil. Spread corn over a large sheet pan, drizzle with oil and sprinkle with spices. Toss to coat. Broil for 3-5 minutes, tossing once if needed, until turning golden.

To Cook:

1. Stovetop: heat a large drizzle of oil to medium-high in a saute or cast-iron pan. Place shrimp in pan and sear for 2 minutes, until turning golden. Flip and cook another 1-3 minutes, until shrimp is just cooked through (do not overcook!).
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   Grill: heat grill to medium heat. Skewer shrimp (don’t pack too tightly so they have room to cook!). Grill for 1-2 minutes per side until lightly charred and cook through (do not overcook!).
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2. To make cauliflower rice, in batches, pulse chopped cauliflower food processor until it reaches a ‘rice’ like consistency. Repeat for full head. Use it all now or freeze remainder for later.
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3. To cook cauli rice, drizzle oil in the bottom of a large saute pan and heat to medium-high. Add cauliflower, sprinkle with garlic powder and sea salt and cook, stirring often, until rice is fully cooked (about 3-5 minutes).
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4. Layer bowl with rice or cauliflower rice, shrimp, corn, tomatoes, avocado and pickled onion.

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