Name: Fiesta Shrimp Rice Bowl – Easy Recipes for Dinner
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb shrimp, peeled and deveined; 2 cups cooked jasmine or basmati rice; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp paprika; Salt and pepper, to taste; 1 cup corn kernels (fresh, canned or frozen); 1 cup black beans, rinsed and drained; 1/2 cup cherry tomatoes, halved; 1/2 red onion, finely diced; 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges; 1 avocado, sliced (optional); Sour cream or Greek yogurt, for topping (optional); Hot sauce, to taste

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When I’m hungry but don’t want to wait forever—or turn the kitchen into a sauna—I make this Fiesta Shrimp Rice Bowl. It’s got that sweet spot combo of tender shrimp, warm seasoned rice, and a rainbow of crisp, fresh toppings. You get crunch, spice, tang, and a little creamy drizzle all in one bite. And trust me, it feels way fancier than it actually is. We’ve all had those nights where the takeout menus are calling, but you just want something quick that won’t leave you feeling blah. This one hits the mark. You can even prep it ahead, stash the components in the fridge, and throw it all together in under 10 minutes. I’ve even had friends ask for the recipe after scarfing it down thinking it came from some beachy café. This recipe works great if you’re into meal prepping or need a last-minute weeknight fix. And yes, it’s totally customizable. Got avocado? Toss it in. Like it spicier? Add jalapeños. Hate cilantro? Skip it. This bowl’s flexible. Just like dinner should be.

1) Key Takeaways
2) Easy Fiesta Shrimp Rice Bowl Recipe
3) Ingredients for Fiesta Shrimp Rice Bowl
4) How to Make Fiesta Shrimp Rice Bowl
5) Tips for Making Fiesta Shrimp Rice Bowl
6) Making Fiesta Shrimp Rice Bowl Ahead of Time
7) Storing Leftover Fiesta Shrimp Rice Bowl
8) Try these Dinners next!
9) Fiesta Shrimp Rice Bowl Recipe
10) Nutrition

1) Key Takeaways

This easy shrimp rice bowl recipe uses quick-cook ingredients and comes together in around 20 minutes.
It’s perfect for meal prep and keeps well in the fridge for a few days.
Every bite offers a balance of fresh, spicy, creamy, and tangy flavors without much effort.
You can swap the shrimp for other proteins or veggies to fit your preferences.

2) Easy Fiesta Shrimp Rice Bowl Recipe

I’ve made a lot of quick dinners in my time, but few check the boxes like this one. It’s got shrimp, rice, beans, and crunchy vegetables—all tied together with bright lime and your favorite creamy topping. What’s not to love?

For me, this dish hits that ideal middle ground. I can get it on the table fast, but it tastes like I spent more time than I actually did. That kind of easy dinner recipe is pure gold. It’s one of those meals that’s simple enough for a weeknight, but you’d happily serve it to guests, too.

So if you’re scrolling around for easy recipes for dinner and need something that feels fresh, this is a great one. Grab your ingredients, fire up a pan, and get ready for a meal that’s flexible, tasty, and doesn’t demand much cleanup.

3) Ingredients for Fiesta Shrimp Rice Bowl

Shrimp: Use peeled and deveined shrimp. They cook quickly and take on flavor fast. I keep a bag in the freezer just for nights like this.

Cooked Rice: Jasmine or basmati rice works well. If you’ve got leftover rice, even better. The grains hold up well and reheat nicely.

Olive Oil: A quick sauté is all you need for the shrimp. Olive oil adds that subtle richness to bring everything together.

Chili Powder and Paprika: These give the shrimp a punch of smoky flavor and color. You can add cayenne if you like it hotter.

Salt and Pepper: Don’t forget the basics. Even a pinch makes a difference when seasoning shrimp.

Corn: Sweet, juicy kernels—fresh, canned, or frozen. They add a little crunch and color to the bowl.

Black Beans: Rinse and drain. These make the bowl hearty and satisfying.

Cherry Tomatoes: They add a pop of sweetness. Slice them in half so they don’t roll off your fork.

Red Onion: Finely diced red onion adds sharpness and contrast. A quick rinse under water mellows the bite.

Cilantro: A handful of chopped cilantro brings that fresh, herby lift.

Lime: Squeeze it over the bowl before eating. It ties all the flavors together.

Avocado (optional): For creaminess. A few slices go a long way, and they make the bowl feel more complete.

Sour Cream or Greek Yogurt (optional): Adds creaminess and cools down the spice.

Hot Sauce: Shake on as much or as little as you want. I like to go heavy, but you do you.

4) How to Make Fiesta Shrimp Rice Bowl

Step 1. Season your shrimp with chili powder, paprika, salt, and pepper. Toss them around so every piece gets coated.

Step 2. Heat olive oil in a skillet over medium-high. Once hot, add the shrimp. Cook them for about two to three minutes on each side. You’ll know they’re done when they turn pink and curl.

Step 3. If you want to warm your beans and corn, use the same skillet. Toss them in for a minute or two, then set aside.

Step 4. Scoop rice into bowls. Top each one with shrimp, black beans, corn, tomatoes, onion, and cilantro.

Step 5. Add avocado slices if using. Squeeze lime over everything. Finish with a dollop of sour cream or yogurt, plus hot sauce.

5) Tips for Making Fiesta Shrimp Rice Bowl

Use pre-cooked or leftover rice to save time. Cold rice works well since you’re topping it with warm shrimp and beans.

If you’re short on time, skip heating the beans and corn. The dish works great at room temp and saves one extra pan.

Don’t overcook the shrimp. Once they’re pink and firm, get them off the heat. Overdone shrimp turn rubbery fast and lose their sweetness.

6) Making Fiesta Shrimp Rice Bowl Ahead of Time

This is one of those recipes that’s perfect for meal prep. Cook your rice and shrimp, chop your toppings, and keep everything in separate containers. Then assemble when it’s time to eat.

It also travels well, making it a strong contender for office lunches or quick weeknight reheats. Just remember to pack the lime wedge and sauce on the side to keep the texture and flavor punchy.

If you’re planning multiple bowls, keep the wet ingredients (like tomatoes and yogurt) separate until serving. That keeps everything crisp and fresh.

7) Storing Leftover Fiesta Shrimp Rice Bowl

Store leftovers in an airtight container. The rice and toppings will keep for up to three days in the fridge.

Don’t freeze this one. Shrimp and fresh produce don’t come back the same after thawing.

When reheating, warm the rice and shrimp separately if you want. Or eat it cold. Either way, it holds up well and still tastes great the next day.

8) Try these Dinners next!

9) Fiesta Shrimp Rice Bowl Recipe