Southwest Shrimp Bowl might be shrimpy, but it’s big in flavor!
Southwest Shrimp Bowl
Shrimp Marinade
- 1 recipe Southwest Seasoning
- 1/4 cup olive oil
- Zest & juice of one fresh lime
- 1 pound shrimp, cleaned and deveined
Place all the ingredients in a large plastic baggy. Secure the opening and coat the shrimp with the spices. Let the bag of shrimp sit out for 20 minutes while you prepare everything else.
If you want to be nice, remove the shrimp tails. Leave them on if you’d rather be fancy.
Shrimp Bowl
- 1 recipe Cilantro Lime Rice
- 1 recipe Cilantro Lime Dressing
- 1 recipe Garlic Aioli
- 2 cans black beans
- 32 oz vegetable broth
- 4 tablespoons olive oil, divided
- 2 bell peppers, diced
- 1 avocado, sliced or diced
- 10 cherry tomatoes
- 2 limes, cut into wedges
- Fresh cilantro, optional for garnish
After your shrimp is marinading and the rice, dressing, and aioli are ready, rinse the black beans very well in a strainer. Then pour broth and beans into a saucepan. Bring to a boil and then reduce the heat to a simmer. Cook for 15-20 minutes. Drain the beans. You can save the broth for soups or other recipes if you like. After the beans cool for awhile, stir in a tablespoon of olive oil so they’re shiny.
Pour the remaining olive oil into a large frying pan. Drain the excess marinade from the shrimp and put the shrimp in the pain. If you bought precooked, pink shrimp, just cook until they are hot. If you bought gray, uncooked shrimp, cook them until they’re pink. This will take about 2-3 minute for each side.
Now for the fun part. Arrange your shrimp, beans, peppers, and rice in your bowl how you like. Add the avocado, tomatoes, lime wedges & cilantro garnish if you like.
Top with some dressing and aioli.