I love this recipe because it’s simple, fresh, and full of flavor. The chipotle gives the shrimp a deep smoky heat that pairs beautifully with the citrusy lime and cool avocado. It’s balanced, healthy, and adaptable—I can serve it with regular rice, brown rice, or cauliflower rice for a low-carb version. It’s one of those meals that feels special but takes almost no time to put together.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb shrimp, peeled and deveined (medium to large size preferred) 2 tablespoons olive oil, extra virgin works best 1 tablespoon chipotle chili powder, adjust to taste preference 2 tablespoons lime juice, fresh squeezed only 1 teaspoon garlic powder, not garlic salt Salt and pepper to taste, sea salt preferred 1 cup cooked rice, any variety works 1 medium avocado, ripe but firm 1/2 cup cherry tomatoes, halved for easy eating 1/4 cup cilantro, chopped fresh 1 lime, cut into wedges for serving
Directions
In a medium bowl, I whisk together olive oil, chipotle chili powder, lime juice, and garlic powder, then add salt and pepper to taste.
I add the shrimp to the bowl and toss until evenly coated. I let them marinate for at least 10 minutes to soak in the flavors.
I heat a large skillet over medium-high heat and add the marinated shrimp in a single layer.
I cook them for 2–3 minutes on the first side without moving them, then flip and cook another 2–3 minutes until pink and slightly charred.
I start assembling the bowls by adding a scoop of cooked rice to each one.
I top the rice with the cooked shrimp, sliced avocado, halved cherry tomatoes, and chopped cilantro.
I finish each bowl with a wedge of lime on the side for squeezing just before eating.
Servings and Timing
This recipe serves 4 and takes a total of 25 minutes—10 minutes for prep and 15 minutes for cooking. Each serving has approximately 320 calories.
Variations
I sometimes swap the shrimp for grilled chicken or salmon for a protein twist. For a spicier kick, I add diced jalapeños or a sprinkle of red pepper flakes. When I want extra crunch, I toss in shredded cabbage or thinly sliced radishes. I also like serving this bowl over cauliflower rice for a light, low-carb version or using quinoa for added protein.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the shrimp gently in a skillet over low heat to keep them tender, then reassemble the bowl with fresh avocado and lime juice. I don’t recommend freezing this dish since the avocado and tomatoes lose their texture once thawed.
FAQs
Can I use frozen shrimp?
Yes, I just make sure to thaw them completely and pat them dry before marinating.
How do I keep shrimp from overcooking?
I cook them just until they turn pink and opaque—they’ll finish cooking slightly after being removed from the pan.
Can I make this dish ahead of time?
I prep the ingredients in advance but cook the shrimp right before serving for the best flavor and texture.
What can I use instead of chipotle chili powder?
I sometimes use smoked paprika and a pinch of cayenne for a similar smoky heat.
Can I use bottled lime juice?
Fresh lime juice makes a noticeable difference, but bottled works in a pinch.
Is this recipe spicy?
It has mild to medium heat, but I adjust the chipotle powder to my taste preference.
What type of rice works best?
I usually use jasmine or basmati rice, but brown rice or cauliflower rice also work great.
Can I turn this into a salad?
Yes, I serve the shrimp over chopped greens with a drizzle of olive oil and lime juice for a lighter option.
What toppings go well with this bowl?
I love adding sliced jalapeños, shredded lettuce, cotija cheese, or a dollop of sour cream.
How do I make it more filling?
I add black beans, roasted corn, or an extra scoop of rice for a heartier meal.
Conclusion
I love how this Chipotle Lime Shrimp Bowl combines smoky, tangy, and fresh flavors in every bite. The quick marinated shrimp, creamy avocado, and burst of lime make it a perfectly balanced dish that’s both healthy and delicious. It’s fast enough for a weeknight dinner but impressive enough to serve to guests—simple, bright, and full of zest.
A vibrant and zesty shrimp bowl featuring smoky chipotle-marinated shrimp, creamy avocado, and fresh lime over a bed of rice. This Chipotle Lime Shrimp Bowl is quick, healthy, and bursting with bold, coastal-inspired flavor—perfect for an easy weeknight meal or light lunch.
Ingredients
1 lb Shrimp, peeled and deveined (medium to large size)
2 tablespoons Olive Oil (extra virgin)
1 tablespoon Chipotle Chili Powder (adjust to taste)
2 tablespoons Fresh Lime Juice
1 teaspoon Garlic Powder
Salt and Pepper to taste (sea salt preferred)
1 cup Cooked Rice (any variety)
1 Medium Avocado, sliced
1/2 cup Cherry Tomatoes, halved
1/4 cup Fresh Cilantro, chopped
1 Lime, cut into wedges (for serving)
Instructions
In a medium bowl, whisk together olive oil, chipotle chili powder, lime juice, garlic powder, salt, and pepper.
Add shrimp to the bowl and toss until evenly coated. Marinate for at least 10 minutes to absorb the flavors.
Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes on one side.
Flip and cook another 2–3 minutes until shrimp are pink, opaque, and slightly charred.
To assemble the bowls, add a scoop of cooked rice to each serving bowl.
Top with shrimp, avocado slices, cherry tomatoes, and chopped cilantro.
Serve with lime wedges for squeezing just before eating.
Notes
Use grilled chicken or salmon instead of shrimp for variation.
Serve over cauliflower rice or quinoa for a lighter or protein-rich option.
Add jalapeños, black beans, or corn for extra flavor and texture.
Cook shrimp just until pink to prevent overcooking.
Best enjoyed fresh; store leftovers up to 2 days and reheat shrimp gently before serving.
