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overhead shot of spicy shrimp bowl filled with fresh colorful ingredients, bluish-black background with avocados and limes on the side

Spicy Shrimp Bowl

This Spicy Shrimp Bowl has flavorful shrimp, grilled corn, tomatoes, avocado, cilantro, lettuce, arugula, mini peppers and a cilantro lime dressing. This fiesta bowl shrimp salad is great for a quick weeknight dinner or for meal prep.
4.80 from 5 votes
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Cuisine: American
Keyword: salad, salad bowl, shrimp recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 535kcal
Author: Nicole Harris

Ingredients

Spicy Shrimp

  • 1 LB Large Wild Shrimp (thawed peeled, deveined, tail-on )
  • 2 Tablespoons Olive Oil or Avocado Oil
  • 1/2 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Ground Pepper

Cilantro Lime Dressing

  • Juice of 2 Small Limes
  • Zest of 1 Lime
  • 1/4 Cup Olive Oil or Avocado Oil
  • Handful Fresh Cilantro (stems removed, chopped)
  • Pinch Sea Salt

Salad

  • Arugula and/or Iceberg Lettuce
  • Cherry Tomatoes (halved)
  • Mini Sweet Peppers (sliced)
  • Roasted or Grilled Corn*
  • Cilantro
  • Limes
  • Avocado (sliced)

Instructions

Spicy Shrimp

  • Preheat oven to 400°F Rinse and Drain thawed shrimp. Toss shrimp with oil and spices. Transfer to a rimmed baking sheet. Bake 8-10 minutes (depending on size) or until shrimp are pink and in a loose 'C' shape.

Cilantro Lime Dressing

  • Whisk all dressing ingredients for 1-2 minutes.

Salad

  • Top arugula/lettuce with tomatoes, roasted corn, sliced mini peppers, limes, cilantro, shrimp, and avocado. Drizzle with dressing.

Notes

Omit corn for Whole30 and Paleo

Nutrition

Serving: 1g | Calories: 535kcal | Carbohydrates: 27g | Protein: 29g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 29g | Cholesterol: 244mg | Sodium: 1320mg | Fiber: 6g | Sugar: 10g
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