Mexican Rice Bowls with Shrimp

This Mexican Rice Bowls recipe is topped with garlic sautéed shrimp, avocado, beans, and a homemade sour cream cilantro lime dressing!

My recipe for Mexican Rice Bowl with Shrimp was first published on Sunday Supper Movement where I am a contributor.

These Mexican Rice Bowls are just the thing when I'm looking for something tasty without having to spend hours in the kitchen. As an added bonus you can make them with any garden veggies you've got on hand.

I love to have a stockpile of quick, easy, and flavorful recipes full of fresh ingredients during the summer months. When the weather is hot I want maximum flavor with minimal effort.

This recipe is made with shrimp that's sautéed in a skillet with lots of garlic, beans, avocado, fresh vegetables, and a creamy cilantro lime dressing.

The whole thing is ready in under thirty minutes and makes for a great lunch or light dinner.

There's no need to spend extra time cooking over a hot stove when there are better things to do with our precious summer months.

Jump to:

• What Are Rice Bowls?
• What Goes In Rice Bowls?
• How To Make Healthy Rice Bowls
• How To Make Cilantro Lime Dressing
• Can This Sauce Be Made Ahead?
• How Do You Not Overcook Shrimp?
• What To Serve With Shrimp Rice Bowls
• Can You Freeze Rice Bowls?
• Mexican Rice Bowls with Shrimp

What Are Rice Bowls?

Rice bowls are a simple dish the base of which is rice. You can top the rice with any variety of protein, vegetables, and sauces.

They are easy to assemble and can be topped with anything from chicken, beef, pork, or tofu. Raw, cooked, or pickled veggies are perfect as are sauces and dressings of any influence.

Rice bowls pair well with flavors of all cuisines from Asian to Southwest to Middle Eastern.

What Goes In Rice Bowls?

There really are no 'rules' when it comes to making a rice bowl - Simply prepare a cup of rice and top it however you like.

This version uses Southwest ingredients like cumin, chili powder, cilantro, and lime. It's bright and the ingredients used create a nice blend of texture, color, and flavor.

Here's What You'll Need To Make It:

• 1 package Medium Easy Peel Uncooked Shrimp (12 or 16 oz. is fine)
• 1 cup Rice
• 2 cups Water
• 1 Tbsp. Olive Oil
• 5 cloves Garlic (split)
• 1 tsp. Cumin
• 1 tsp. Chili Powder
• ½ tsp. Adobo Seasoning
• ½ tsp. Kosher Salt (split)
• ¼ tsp. Pepper
• 1 Bell Pepper (any color)
• 1-2 Avocadoes
• Lettuce or Greens of choice
• 1 15 oz. can Pinto Beans (or beans of choice)
• 1 cup Sour Cream
• 1 packed cup Cilantro
• 3 Limes (split)
• 1 tsp. Honey
• Queso Fresco Cheese (optional)

How To Make Healthy Rice Bowls

The base of the rice bowls is, of course, rice. The rice is the ingredient with the longest cooking time so I like to get it started first.

You can prepare the rice on the stove top, in the Instant Pot, or using a rice cooker. I prefer the stove top because it's easy but feel free to use whichever method suits you the best.

1. Start by preparing 1 cup of rice according to package instructions (most long-grain white rice calls for 1 cup rice to 2 cups water). Once the rice is finished, remove from the stove top and set aside.
2. Prepare 1 15 oz. can of pinto beans (or any canned beans of choice) on the stove top according to package instructions. Once the beans are heated through, remove from the stove top and set aside.
3. Dice 1 bell pepper (any color), cut 1-2 ripe avocadoes into slices or cubes, and roughly chop 1-2 cups of fresh lettuce or greens of choice.

A Few Tips:

• You can substitute brown rice for white rice if you like. Brown rice may take longer to cook on the stove top than white. You can also use quick-cook brown rice if you prefer.
• Wild rice or any gluten free grains be used in place of white rice. Check out this recipe for Instant Pot Wild Rice to speed up the cooking process!
• Feel free to use quinoa in place of rice. Here is a recipe for How To Cook Quinoa to help you out.

How To Make Cilantro Lime Dressing

The thing that ties these Mexican Rice Bowls together and sends it over the top is the creamy cilantro lime dressing (seriously, this stuff is delish).

I love throwing a bunch of ingredients into the food processor and ending up with a delicious and flavorful dressing or sauce.

This one is super easy to prepare.

1. Add 1 cup of sour cream, 1 heaping cup of fresh cilantro, the juice of 2 large limes, 1 tsp. honey, 1 clove garlic, and ¼ tsp. kosher salt to a food processor.
2. Blend all of the ingredients together until completely combined. The dressing can be set aside or placed in the refrigerator until ready to use.

A Few Tips:

• The cilantro lime dressing will be a bit runny. If you like a thicker dressing feel free to add more sour cream. Add more lime juice if you'd like to thin it out even more.
• Feel free to use any sweetener you like in place of honey. Sugar, agave syrup, brown rice syrup, or maple syrup are all great options.
• You can add the lime zest in addition to the juice by using a Microplane or small zester. This will increase the lime flavor.

Can This Sauce Be Made Ahead?

Yes! The great thing about this dressing is that it can be made ahead of time and stored in the fridge until use.

Simply prepare the sauce as directed and store in an airtight container for up to 4-5 days.

The dressing may need to be stirred before adding to the Mexican shrimp bowls if made ahead.

What Else Can I Eat With This Dressing?

This cilantro lime dressing is versatile and great on so many dishes.

It can be used as a veggie dip for fresh or cooked vegetables. Feel free to serve it on a crudité platter with bell pepper slices, carrots, celery, broccoli, cauliflower, or radishes.

This sauce can be used to top any variety of salads or dishes with Tex Mex flavors like Sweet Potato Tacos, Skillet Chicken Tacos, or Roasted Veggie Tacos, or Air Fryer Fish Tacos.

How Do You Not Overcook Shrimp?

When I want a meal that's fast and delicious I opt for shrimp. The great thing about shrimp is that they cook quickly and absorb the flavors of just about anything that's added to them.

There are a few things to keep in mind when cooking shrimp. The main thing to remember is that it cooks fast - It's important to keep an eye on shrimp when cooking because it's easy to overcook it.

On medium-high heat 1 lb. of shrimp should take 5-6 minutes total to cook through. Shrimp will turn pink when cooked and the safe internal temperature is 145 degrees Fahrenheit (you can check with a food thermometer if you'd like to be safe).

It's best to use uncooked shrimp as opposed to pre-cooked shrimp because the pre-cooked stuff is sure to become rubbery.

If using frozen shrimp be sure to thaw it first and remove the shells before cooking. I prefer the Easy Peel variety because it's fast and there's no need to worry about the veins.

1. Thaw 1 package (12 or 16 oz.) of medium-sized shrimp if frozen. Remove the peels and tails and discard.
2. Place a skillet on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil to the skillet.
3. Once heated, add 4 cloves of minced garlic and sauté for 1-2 minutes, stirring often.
4. Add the thawed and peeled shrimp to the skillet along with 1 tsp. cumin, 1 tsp. chili powder, ½ tsp. Adobo seasoning, and ¼ tsp. each of kosher salt and pepper. Sauté for 2-3 minutes on the first side, flip, and sauté for another 2-3 minutes on the second side.
5. Make sure the cooked shrimp are completely coated in the oil, garlic, and spices. Remove from heat and set aside.
6. Squeeze the juice of ½ lime over the shrimp.

What To Serve With Shrimp Rice Bowls

At this point all that's left is to assemble the Mexican Rice Bowls.

1. The first step is to add a generous amount of cooked rice (or grain of choice) to a bowl.
2. Top the rice with the heated beans, diced bell peppers, chopped lettuce, sliced avocadoes, and sautéed shrimp.
3. Drizzle a generous amount of the dressing over the bowls.
4. Garnish with a wedge of lime and a sprinkling of queso fresco cheese (optional).

Love Southwest flavors? Check out these recipes!

• Cilantro Lime Chipotle Coleslaw
• Quinoa Enchilada Casserole
• Turkey Rice Stuffed Poblano Peppers
• Southwest Baked Egg Rolls
• Southwest Grilled Burgers
• Pan Fried Fish Tacos
• Beef and Bean Enchiladas
• Enchilada Stuffed Peppers

Can You Freeze Rice Bowls?

These Mexican Rice Bowls can not be frozen as cooked shrimp is best enjoyed fresh as are the toppings like avocadoes and dressings like the one used here.

However, the rice may be cooked and frozen ahead of time and pulled out when you're ready to assemble this dish.

How To Freeze Rice

1. Prepare the rice as directed. Once cooked, lay the rice out on a cookie sheet to cool completely.
2. Once cooled, transfer to a heavy-duty freezer bag and press the bag flat with your hands. Seal the bag, label with the date, and store up to 2 months in the freezer.

How To Thaw Rice

1. Remove the bag of rice from the freezer, break into chunks, and place in a small sauce pan with a Tbsp. or two of water. Heat on medium-low until the rice is heated through.
2. Use the rice as directed in this recipe.

Love rice bowls? Don't miss these recipes!

• Teriyaki Turkey Rice Bowls
• Asian Chicken Rice Bowls
• Thai Chicken Rice Bowls
• Spicy Salmon Rice Bowls
• Vegetarian Fajita Rice Bowl
• Korean Rice Bowls
• Mediterranean Quinoa Bowls

Love shrimp? Check out these recipes!

• Skillet Shrimp with Zucchini
• Cajun Shrimp Tacos
• Air Fryer Shrimp Tacos
• Vietnamese Inspired Shrimp Salad
• Garlicky Shrimp Risotto

Looking For More Healthy Rice Bowls? Don't Miss These!

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Nopalitos and Red Chili Rice Bowl

Sweet Potato Broccoli Chickpea Bowls

Loaded Mediterranean Beef Rice Bowl