Bright, fresh, and full of bold flavor, this shrimp rice bowl is a quick meal you’ll want on repeat.
Juicy shrimp, zesty lime, and herby cilantro come together with hearty rice and black beans for a satisfying dish.
Why You’ll Love This Recipe
This dish is packed with fresh, vibrant flavors from lime juice and cilantro.
The shrimp cooks quickly, making it perfect for busy weeknights.
It’s a balanced meal with protein, grains, and fiber-rich beans.
Everything comes together in one pan for easy cleanup.
What You’ll Need (Ingredient Highlights)
Fresh shrimp provides a tender, juicy protein base.
Lime juice adds brightness and a refreshing citrus kick.
Cilantro brings a fresh, herbaceous flavor that ties everything together.
Black beans add heartiness and extra nutrition.
Jasmine rice gives a soft, fluffy texture that absorbs all the flavors.
Pro Tips Before You Start
Use raw shrimp for the best texture and flavor.
Do not overcook the shrimp; they cook quickly and can become rubbery.
Rinse black beans well to remove excess salt.
Fresh lime juice makes a noticeable difference compared to bottled.
How to Make Cilantro Lime Shrimp Rice Bowl
Step 1 – Cook the shrimp
Heat a large skillet over medium heat and add olive oil. Add shrimp and garlic, season with salt and red pepper flakes, and cook for 3–4 minutes until pink.
Step 2 – Set shrimp aside
Remove the cooked shrimp from the skillet and place on a plate.
Step 3 – Cook the rice
In the same skillet, add broth, uncooked rice, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the rice is tender.
Step 4 – Add beans and flavor
Stir in lime juice, black beans, and chopped cilantro into the cooked rice.
Step 5 – Finish and combine
Toss shrimp with extra lime juice and cilantro, then return to the skillet and gently reheat before serving.
What to Serve Them With
Serve with sliced avocado for extra creaminess.
Add a simple green salad for a fresh side.
Pair with tortilla chips or warm flatbread for added texture.
Variations / Substitutions
Use brown rice or quinoa for a different grain option.
Swap shrimp for chicken or tofu if preferred.
Add corn or diced tomatoes for extra color and flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of water or broth.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the components in advance and assemble when ready to serve.
How should I store leftovers?
Keep leftovers in an airtight container in the fridge to maintain freshness.
Can I freeze this dish?
Rice freezes well, but shrimp is best enjoyed fresh for optimal texture.
Can I substitute some of the ingredients?
Yes, you can adjust proteins, grains, or herbs based on preference.
How long does this recipe take to make?
It typically takes about 30–35 minutes from start to finish.
Is this recipe kid-friendly?
Yes, simply reduce the red pepper flakes for a milder flavor.
Can I make this dish gluten-free or dairy-free?
It is naturally gluten-free and dairy-free as written.
What should I serve it with?
It pairs well with fresh vegetables, salads, or light sides.
Do I need special equipment?
No, just a large skillet and basic kitchen tools.
How do I know when it’s perfectly cooked?
Shrimp should be pink and opaque, and rice should be tender and fluffy.
Final Thoughts
This cilantro lime shrimp rice bowl is a fresh, flavorful meal that’s both easy and satisfying.
It’s perfect for quick dinners, meal prep, or anytime you want something bright and delicious.
Full Recipe Card
Ingredients
- 2 tablespoons olive oil
- 1 pound shrimp, raw, peeled and deveined
- 4 garlic cloves, minced
- ¼ teaspoon salt
- ½ teaspoon red pepper flakes
- 2 cups chicken broth or vegetable broth
- 1 cup Jasmine rice, uncooked
- ¼ teaspoon salt
- 2 tablespoons lime juice, freshly squeezed + extra
- 15 oz black beans, rinsed and drained
- ½ cup fresh cilantro, chopped + extra
Instructions
- Heat skillet over medium heat, add olive oil, shrimp, garlic, salt, and red pepper flakes. Cook 3–4 minutes until shrimp is pink. Remove and set aside.
- Add broth, rice, and salt to the skillet. Bring to a boil, reduce heat, cover, and simmer 15–20 minutes until rice is cooked.
- Stir in lime juice, black beans, and cilantro.
- Toss shrimp with extra lime juice and cilantro, then return to skillet and reheat gently.
