Shrimp Bowls with Cilantro Lime Rice
These quick and easy Shrimp Bowls start out with seasoned, tender and juicy shrimp that are sauteed with fresh vegetables and served over a bed of cilantro lime rice.
Equipment
- cast iron skillet
Ingredients
Vegetables
- 2 T Extra Virgin Olive Oil more if needed
- 1 med red bell pepper sliced thinly
- 1 med yellow bell pepper sliced thinly
- 1 med orange bell pepper sliced thinly
- 1 med red onion sliced thinly
- sea salt and pepper to taste
Shrimp
- 1 lb Shrimp peeled and deveined (I like to use jumbo shrimp)
- 1 t ground cumin
- 1 t chili powder
- 1 t garlic powder
- sea salt and pepper to taste
- Cilantro and lime for serving
Instructions
- Add two tablespoons olive oil to a large cast iron skillet set over medium-high heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine.
- Continue by cooking the vegetables until they softened and develop a bit of color. This should take approximately 10 minutes.
- Transfer the veggies to a plate and add the raw shrimp to the skillet. (Add a little more olive oil, if necessary).
- Season the shrimp with ground cumin, chili powder, garlic powder, salt and black pepper.
- Cook the shrimp over medium heat just until the shrimp turn pink. This should take approximately 3-4 minutes.
Notes
The rice recipe can be found in link in post or on website Instant Pot Cilantro Lime Rice.
Nutrition
Calories: 191kcalCarbohydrates: 7gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 183mgSodium: 148mgPotassium: 516mgFiber: 2gSugar: 3gVitamin A: 2077IUVitamin C: 131mgCalcium: 87mgIron: 1mg
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