Mexican Shrimp Bowls are a bright and tasty way to enjoy fresh shrimp with a kick of bold flavors. They usually come loaded with seasoned shrimp, rice or quinoa, beans, corn, fresh salsa, and a sprinkle of cheese or avocado. It’s a colorful and satisfying meal that feels like a little fiesta in every bite.
I love making these bowls because they come together quickly and you can easily swap out ingredients to suit what you have on hand. I like to add a squeeze of lime and some chopped cilantro at the end, which makes everything taste even fresher and more vibrant. It’s a dish that feels light but also filling and special.
When I serve these shrimp bowls, I usually set everything out buffet-style and let everyone build their own. It’s fun to see the combinations people come up with—some like it spicy, others prefer lots of avocado or cheese. It’s an easy way to bring a little excitement to weeknight dinners or casual gatherings.
Key Ingredients & Substitutions
- Shrimp
- Fresh or frozen shrimp work well. If you have a shellfish allergy, try substituting with diced chicken or firm tofu for a similar texture and protein boost.
- Rice
- Brown rice adds nuttiness and fiber, but white rice, quinoa, or cauliflower rice also make great bases. Quinoa adds extra protein if you want a boost!
- Corn and Black Beans
- These add sweetness and creaminess. If you don’t have black beans, pinto or kidney beans are good alternatives.
- Avocado
- Creamy avocado balances the spices nicely. If you’re avoiding avocados, a dollop of Greek yogurt or a sprinkle of shredded cheese can add creaminess.
- Fresh Salsa (Pico de Gallo)
- This adds a fresh, tangy note. Store-bought salsa works fine, but fresh is best. You can swap it for chopped tomatoes and cilantro mixed with a squeeze of lime.
How Do I Cook Shrimp So They Stay Juicy and Tender?
Shrimp cook fast, so watch them closely to avoid toughness. Here’s how I do it:
- Heat the skillet and oil first to get it hot—it helps sear the shrimp quickly.
- After seasoning, add shrimp in a single layer without crowding the pan.
- Cook 2-3 minutes per side until the shrimp turn pink and curl slightly.
- Remove from heat immediately once opaque; overcooking makes shrimp rubbery.
Quick cooking keeps shrimp tender and flavorful, making a perfect centerpiece for your bowl.
Equipment You’ll Need
- Large skillet – perfect for cooking shrimp evenly and sautéing veggies.
- Mixing bowl – easy for tossing shrimp with spices before cooking.
- Measuring spoons – help keep your seasoning balanced and consistent.
- Cutting board and sharp knife – essential for chopping onion, cilantro, and slicing avocado.
- Rice cooker or pot with lid – makes cooking rice or quinoa simple and fuss-free.
Flavor Variations & Add-Ins
- Replace shrimp with grilled chicken or firm tofu for a protein swap that still works well with the flavors.
- Mix in roasted bell peppers or zucchini for extra color and nutrition.
- Add a sprinkle of cotija or shredded cheddar cheese for a creamy, salty boost.
- Stir in a bit of chipotle powder or hot sauce if you like things spicy and smoky.
How to Make Mexican Shrimp Bowls?
Ingredients You’ll Need:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup cooked brown rice
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 avocado, sliced or diced
- ½ cup fresh salsa (or pico de gallo)
- ¼ cup chopped onion
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
How Much Time Will You Need?
Preparation and cooking take about 20 to 25 minutes. This includes seasoning and cooking the shrimp, sautéing the corn and onions, warming the beans, and assembling the bowls. It’s a quick and satisfying meal perfect for a weeknight dinner.
Step-by-Step Instructions:
1. Season and Cook the Shrimp:
In a medium bowl, toss the shrimp with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper until they are evenly coated. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side until they turn pink and opaque. Then, remove the shrimp from the heat.
2. Sauté Corn and Onions:
In the same skillet or a separate pan, lightly sauté the corn kernels with the chopped onion for about 3 to 4 minutes until tender. This adds sweetness and flavor to the mix.
3. Warm the Black Beans:
Gently warm the black beans in a small pan on the stove or microwave them until heated through.
4. Assemble Your Bowls:
Start by placing a base of cooked brown rice in each bowl. Add the sautéed corn and onions on one side, then add a portion of warm black beans next to the corn. Place the cooked shrimp in the center. Add sliced or diced avocado on the side, spoon fresh salsa or pico de gallo over the shrimp and corn, and finally, garnish with chopped fresh cilantro. Serve with lime wedges on the side for a fresh squeeze of lime juice just before eating.
Can I Use Frozen Shrimp for This Recipe?
Yes, you can! Just be sure to thaw the shrimp completely before cooking. Thaw them overnight in the fridge or quickly by placing them in a sealed bag submerged in cold water. Pat dry to avoid excess moisture when cooking.
Can I Make Mexican Shrimp Bowls Ahead of Time?
Absolutely! You can cook the shrimp, rice, and veggies in advance and store them separately in airtight containers for up to 2 days. Assemble the bowls just before serving to keep everything fresh.
What Can I Substitute for Brown Rice?
Quinoa, white rice, or cauliflower rice are great alternatives. Quinoa adds extra protein, while cauliflower rice keeps it lower in carbs.
How Should I Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a squeeze of lime or a splash of water to freshen flavors if needed.