There’s something incredibly soothing about the aroma of cilantro and lime wafting through the kitchen, a scent that instantly transports me to sunny beach days. I remember preparing this Cilantro Lime Shrimp Bowl for friends one warm evening, and the joy on their faces as they took their first bite is a memory I cherish. This recipe is not just about health; it’s about bringing people together around freshly cooked food that feels vibrant and alive. The combination of tender shrimp, crunchy coleslaw, and creamy avocado creates a delightful mix of textures and flavors that truly elevates the meal. What’s special about this recipe is how simple it is while still feeling like a celebration on your plate.
why make this recipe
This Cilantro Lime Shrimp Bowl is a fantastic choice for anyone looking for a nutritious, low-carb dish. It’s perfect if you follow Whole30 or keto diets, yet satisfying enough for any meal. The bright flavors of lime and cilantro make every bite feel refreshing, and the combination of shrimp and veggies provides a flavorful, healthy balance. Plus, it’s quick to prepare, making it perfect for busy weeknights or a leisurely weekend brunch.
how to make Cilantro Lime Shrimp Bowls
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp avocado oil, divided
- 1/2 cup cilantro, finely chopped (plus more for garnish)
- 1 lime, juice and zest
- Sea salt and pepper
- 1/4 cup mayo
- 1 tbsp hot sauce
- 4 cups cauliflower, riced
- 1 tbsp avocado oil (or for more flavor use bacon grease or lard)
- Sea salt and pepper
- 1 cup coleslaw mix (green and purple cabbage, carrots)
- 2 avocados, sliced
- Lime wedges (optional garnish)
- 1 jalapeño, sliced into thin rounds (optional garnish)
Directions:
- If your shrimp isn’t already peeled and deveined, do so and pat them dry.
- Chop the cilantro, zest, and juice the lime. Set these aside and make your sauce by mixing mayo and hot sauce, then chill it in the fridge.
- Rice the cauliflower using a food processor or a hand grater if not pre-riced.
- Heat a medium skillet over medium heat. Add 1 tablespoon of avocado oil and the riced cauliflower, cooking for about 5 minutes until tender. Lower the heat and season with salt and pepper.
- In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the shrimp and let them cook undisturbed for about 2 minutes. Flip them and cook for another 2-3 minutes until they turn pink and are cooked through. Remove from heat and mix in the remaining tablespoon of avocado oil, cilantro, lime zest, and juice along with salt and pepper to taste.
- Assemble your bowls starting with a base of cauliflower rice, add some coleslaw mix, top with shrimp, chopped cilantro, avocado slices, and optional lime wedges and jalapeño. Drizzle the sauce over everything and enjoy!
how to serve Cilantro Lime Shrimp Bowls
Serve the shrimp bowls immediately while everything is fresh and warmed. You can offer extra lime wedges and jalapeño slices on the side for those who like a bit more zest and heat.
how to store Cilantro Lime Shrimp Bowls
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the sauce separate until you are ready to eat to maintain the freshness.
tips to make Cilantro Lime Shrimp Bowls
- Use fresh ingredients for the best flavor, especially the lime and cilantro.
- If you can, marinate the shrimp for about 30 minutes in lime juice and cilantro for extra flavor.
- Feel free to substitute other vegetables for the coleslaw mix based on what you have on hand.
variation (if any)
You can swap shrimp for chicken or tofu if you prefer. Adjust cooking times accordingly to ensure they are cooked through.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the shrimp and cauliflower rice ahead of time and assemble the bowls just before serving for the best texture.
Can I freeze leftovers?
It’s best to eat them fresh, but if you need to, you can freeze the shrimp and cauliflower rice. However, the texture may change when reheated.
What can I use instead of avocado oil?
You can use olive oil or even bacon grease for a different flavor. Just make sure it’s suitable for your dietary needs.
Cilantro Lime Shrimp Bowl
Ingredients
For the shrimp
- 1 lb large shrimp, peeled and deveined
- 2 tbsp avocado oil, divided
- 1/2 cup cilantro, finely chopped plus more for garnish
- 1 each lime, juice and zest
- Sea salt and pepper to taste
- 1/4 cup mayo
- 1 tbsp hot sauce
For the rice and toppings
- 4 cups cauliflower, riced
- 1 tbsp avocado oil or bacon grease or lard
- 1 cup coleslaw mix (green and purple cabbage, carrots)
- 2 each avocados, sliced
- lime wedges (optional garnish)
- 1 each jalapeño, sliced into thin rounds (optional garnish)
Method
Preparation
- If your shrimp isn't already peeled and deveined, do so and pat them dry.
- Chop the cilantro, zest, and juice the lime. Set these aside and make your sauce by mixing mayo and hot sauce, then chill it in the fridge.
- Rice the cauliflower using a food processor or a hand grater if not pre-riced.
Cooking
- Heat a medium skillet over medium heat. Add 1 tablespoon of avocado oil and the riced cauliflower, cooking for about 5 minutes until tender. Lower the heat and season with salt and pepper.
- In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the shrimp and let them cook undisturbed for about 2 minutes. Flip them and cook for another 2-3 minutes until they turn pink and are cooked through.
- Remove the shrimp from heat and mix in the remaining tablespoon of avocado oil, cilantro, lime zest, and juice along with salt and pepper to taste.
Assembly
- Assemble your bowls starting with a base of cauliflower rice, add some coleslaw mix, top with shrimp, chopped cilantro, avocado slices, and optional lime wedges and jalapeño.
- Drizzle the sauce over everything and enjoy!