Cilantro Lime Shrimp & Rice Bowls
Approximate Macros: Calories: 360 | Protein: 30g | Carbs: 28g | Fats: 15g | Fiber: 4g
Servings: 2
Calories based on approximately 4oz shrimp, 80g cooked white rice, 1 cup steamed veggies
Marinated shrimp get a quick sear on the grill while the rice and veggies take care of themselves in the background. It’s fresh, high in protein, and easily adaptable for low-carb, meal prep, or weeknight ease.
Ingredients
8 oz raw shrimp, peeled and deveined
Juice of 1 lime
1 tbsp olive oil (15g)
1–2 cloves garlic, minced
2 tbsp chopped fresh cilantro
Salt to taste
160g cooked rice (white, brown, jasmine, or basmati - your choice)
2 cups steamed veggies (e.g. broccoli, cauliflower, green beans, zucchini)
Instructions
1. Marinate the Shrimp
In a bowl, combine shrimp with lime juice, olive oil, garlic, cilantro, and salt. Toss to coat and let marinate for at least 15–20 minutes while prepping the rest of the meal.
2. Cook the Rice
Rinse rice under cold water. Cook using a rice cooker or stovetop according to package directions. Keep warm.
3. Prep the Veggies
Steam veggies until fork-tender. Options that work well:
Broccoli
Cauliflower
Green beans
Zucchini
Sugar snap peas
Steam over boiling water for 5–7 minutes, or microwave in a covered bowl with a splash of water for 2–3 minutes.
4. Grill the Shrimp
Skewer the shrimp and grill over medium-high heat for about 2–3 minutes per side, or until pink and lightly charred. No grill? Heat a large nonstick or cast iron skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque.
5. Assemble Your Bowl
Add rice to a bowl, top with grilled shrimp and steamed veggies. Garnish with extra cilantro or a lime wedge if desired.
Recipe Tips
Lower calorie option: Use cauliflower rice or a mix of half regular, half cauliflower rice.
Prep-friendly: Shrimp can be grilled ahead and served cold the next day.
Add heat: A pinch of red chili flakes or a drizzle of hot sauce gives it a kick.
