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Garlic Lime Shrimp Power Bowls - Fresh, Zesty, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
  • Garlic: 4 cloves, minced
  • Lime: Zest of 1 lime + juice of 2 limes
  • Olive oil: 3 tablespoons, divided
  • Honey or maple syrup: 1 teaspoon (optional, for balance)
  • Chili flakes or chili powder: 1/2 teaspoon (adjust to taste)
  • Cumin: 1/2 teaspoon
  • Salt and black pepper: To taste
  • Cooked base: 3 cups cooked brown rice, quinoa, or cauliflower rice
  • Veggies: 2 cups shredded cabbage or mixed slaw, 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1 avocado (sliced)
  • Fresh herbs: 1/2 cup chopped cilantro
  • Greek yogurt sauce: 1/2 cup plain Greek yogurt, 1 tablespoon lime juice, 1 tablespoon olive oil, pinch of salt, and 1 small clove garlic, grated
  • Optional add-ins: Corn, black beans, pickled onions, feta, radishes, jalapeño, pepitas
  • Lime wedges: For serving

Method
 

  1. Make the marinade: In a bowl, whisk lime zest, lime juice, 2 tablespoons olive oil, minced garlic, honey, chili flakes, cumin, salt, and pepper. Taste and adjust salt or heat.
  2. Marinate the shrimp: Pat shrimp dry and toss in the marinade. Let sit 10–20 minutes. Don’t go too long or the acid can start to change the texture.
  3. Cook your base: If you haven’t already, cook brown rice or quinoa according to package directions. Fluff with a fork and keep warm. For a lighter option, sauté cauliflower rice with a little olive oil and salt for 3–4 minutes.
  4. Prep veggies and sauce: Chop cucumbers, halve tomatoes, slice avocado, and shred cabbage. In a small bowl, stir Greek yogurt with lime juice, 1 tablespoon olive oil, grated garlic, and a pinch of salt until smooth.
  5. Cook the shrimp: Heat a large skillet over medium-high with a thin coat of oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque with light browning. Avoid crowding; cook in batches if needed.
  6. Build the bowls: Divide your base among bowls. Top with slaw, cucumber, tomatoes, avocado, and hot shrimp. Drizzle yogurt sauce over the top.
  7. Finish and serve: Sprinkle with cilantro, add a squeeze of fresh lime, and season with a final pinch of salt and pepper. Add any extras you like—black beans, corn, or pepitas for crunch.