This dish combines chilli powder, honey and lemon/lime in a quick acting marinade to give shrimp the perfect flavor to be served over one of my favorites – cilantro lime rice. Corn, avocado and onion provide the finishing touch. If you want to add diced tomato and/or black beans, that would work well too.
Shrimp can be an intimidating food to work with, because it’s expensive, and it’s important to cook them thoroughly but they cook quickly so you don’t want to over do it. However, preparing shrimp doesn’t have to be difficult if you just follow a couple of guidelines.
The first and maybe the most important tip when it comes to preparing shrimp is to rinse them well after defrosting. Shrimp are rich in iodine that gives them that bluish color and is actually good for you in moderate quantities, but it doesn’t do much for the taste. By rinsing, you can help get rid of some the iodine flavor. Another thing I do with a lot of the seafood I prepare is marinate it in a tablespoon of lemon juice for a just a few minutes before any further preparation, which helps it taste fresher. If you’re a purist you may not want to do that but I think in most cases it improves taste.
When it comes to cooking the shrimp, it’s all about timing. You don’t want to walk away from them because they go from raw to done very quickly, and if you overcook them they can become rubbery. It’s easy to tell when the shrimp are done cooking though because they will a) turn from a translucent white/grey/bluish color to opaque pink and c) they will curl up into a tight “c” shape.
Once the shrimp are done, immediately scoop them up from the pan and put them into a bowl or dish until ready to use. Easy peasy lemon squeezy!
This recipe was inspired by Iowa Girl Eat’s Chili-lime Shrimp Bowl.
Citrus and Spice Shrimp Bowls
|Prep time||15 minutes|
|Cook time||20 minutes|
|Total time||35 minutes|
- 1/2-3/4lb uncooked shrimp (deveined, tails off)
- 1 cup rice (uncooked)
- 1 avocado
- 1/4 cup diced onion
- 1/2 cup frozen corn
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- salt & pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon honey or agave nectar
- 1/2-3/4 teaspoon chili powder
- 1 tablespoon lime
- 1 tablespoon lemon
|1.||Thaw shrimp, then rinse and drain them. Add lemon juice and let them sit for 5 minutes. Add remaining marinade ingredients, then cover bowl and put it in the fridge until ready to use (it only needs to marinade for 15-30 minutes).|
|2.||Start cooking rice. While the rice is cooking, chop vegetables and cook frozen corn.|
|3.||When the rice has about 8 minutes left, preheat large pan over medium-high heat. Once preheated, dump in shrimp and marinade. Cook about 2 minutes then turn shrimp and cook until shrimp are pink, and remove from pan as soon as they're cooked through. Time will vary depending on the size of the shrimp.|
|4.||When rice is finished, add the lime juice and most of the cilantro stir carefully to distribute. Add rice to serving dishes and top with corn, veggies and shrimp. Add salt and pepper if you wish.|