
Shrimp bowls with rice, slaw, and avocado
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Shrimp bowls with rice, slaw, and avocado
A bright shrimp bowl with chile, lime, rice, slaw, and avocado for a fast dinner with a little more freshness than a standard taco night.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
Shrimp are especially useful in bowls because they cook fast and take seasoning well. Lime and chile keep this one vivid enough to feel like a distinct dinner, not just assembled leftovers.
Toss the shrimp with oil, chili powder, salt, and pepper.
Cook the shrimp quickly in a hot skillet until just done.
Build bowls with rice, slaw, avocado, and shrimp.
Finish with lime juice and serve.
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
A spoonful of salsa or yogurt sauce is nice if you want more moisture.
Do not overcook the shrimp or the bowl loses some of its freshness.
Refrigerate leftovers in airtight containers for up to 4 days.
Reheat gently on the stovetop, in the oven, or in the microwave until hot.
Per serving (1 bowl) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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