Spicy Mexican shrimp are paired with flavorful cilantro lime cauliflower rice and the most refreshing mango salsa! This meal is perfect for a healthy lunch on-the-go or an easy dinner too!
I’ve always found it funny that as the weather starts to heat up, my urge to cook elaborate meals diminishes by the second… You know what I’m talking about. That “omg I’m so hungry but I don’t feel like lifting a finger” mood. Yeah, that mood lasts all summer long in this house. Which is why we’ve been loving any and all types of meals that can easily be prepped ahead lately – just like these easy chili lime shrimp bowls! Just make up the mango salsa and cauliflower rice in the morning (or night before) and when dinnertime rolls around, cook up the shrimp and heat up your rice! Bam – dinner’s on the table in no time at all! (Plus I love that these bowls are loaded with lean protein, lots of veggies and good dose of healthy fats too!)
How to make chili lime shrimp
- 1 lb. of shrimp, peeled and deveined
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ⅛ tsp cayenne pepper (omit if you don’t want it spicy)
- 1 Tbsp cilantro, chopped
- 1 lime, juiced
- Mix your chili powder, paprika, salt and cayenne (if using) together and set it aside. Then place your shrimp on a tray or plate and pat them dry with a paper towel. Add your shrimp to a large plastic bag along with your seasonings, cilantro and lime juice. Seal the bag and shake it until all the shrimp are fully coated.
- Next, heat a large skillet over medium high heat and spray it with non-stick cooking spray.
- Once the pan is hot, add your shrimp and cook for 2-3 minutes. Then flip and cook them for an additional 2-3 minutes or until they turn opaque. (You may need to do this in batches so you don’t over crowd the pan. The shrimp won’t cook evenly if there’s too many of them.)
- Transfer the shrimp to a bowl once they’re done and give them another squeeze of lime right before serving.
How to make cilantro lime cauliflower rice
- 1 head of cauliflower
- 2-3 garlic cloves, minced
- 1 lime, zest & juiced
- ¼ cup cilantro, chopped
- Salt & pepper, to taste
- Cut the florets off your head of cauliflower and chop them into bite sized pieces. Then place your cauliflower pieces in a food processor and pulse them a few times until they resemble the size of rice. Pour you “riced” cauliflower into a large bowl and set it aside.
- Next, heat a saute pan over medium high heat and spray it with non-stick cooking spray. Once hot, add your minced garlic and cook until it turns slightly golden. Then add your cauliflower rice and lime juice and season with salt and pepper to taste. Cook for 5-6 minutes or until the cauliflower is slightly brown. Then stir in your cilantro and lime zest and serve immediately!
The best (& easiest) mango salsa recipe
This is one of my go-to salsa recipes whenever I’m craving some refreshing! (Or tropical really! 😉 ) It’s so simple and easy to make and I love that I can make it up early to have throughout the week too!
- 1 fresh mango, cut into cubes (about 2 cups)
- ½ avocado, cut into cubes
- 2 Tbsp red onion, chopped
- 2 Tbsp cilantro, chopped
- 1-2 limes, juiced (depending on how juicy your limes are)
- Add your mango, avocado, red onion and cilantro to a bowl drizzle your lime juice over the top. Toss your salsa until it’s fully coated and leave it in the fridge to chill.
*If you want to keep this salsa for a few days then I would leave out the avocado initially and add it right before serving. This way it stays super fresh and won’t turn brown.
Tips for meal prepping chili lime shrimp bowls
- Keep your avocado separate from the mango salsa. The avocado in your salsa will start to turn brown after it’s been stored for a few days. If you prefer the avocado a little more fresh, I would suggest adding it to your salsa right before you’re ready to eat.
- Use a sectioned container if possible. I’ve found that these “pre-portioned” containers tend to work the best to keep everything separate. (Sometimes the juice from the mango salsa can make your cauliflower rice mushy if it’s mixed with it for too long.)
- Don’t like cauliflower rice? You can easily replace the cauliflower in this recipe with white or brown rice or even quinoa too!
I hope you all enjoy these easy chili lime shrimp bowls! They’d be perfect for anyone looking for a quick and easy work lunch, to-go meal or even a light dinner too! Have a great day loves!
More recipes you might like:
- Cilantro Lime Shrimp & Avocado Salad
- Slow Cooker Pork Carnitas Tacos with Mexican Corn Salsa
- Spicy Shrimp & Guacamole Tostadas
- Chipotle Salmon Tacos with Mango Salsa
- Cilantro Lime Chicken Wings
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Easy Chili Lime Shrimp Bowls
Spicy shrimp, zesty cilantro lime cauliflower rice and the best fresh mango salsa! You won't be able to get enough of these bowls! Plus they're perfect for an easy lunch or even a light dinner too!
Servings: 4 servings
Ingredients
For the chili lime shrimp:
- 1 lb. shrimp, peeled & deveined
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ⅛ tsp cayenne pepper (omit if you don't want spicy shrimp)
- 1 Tbsp cilantro, chopped
- 1 lime, juiced
For the cilantro lime cauliflower rice:
- 1 head of cauliflower
- 2-3 garlic cloves, minced
- ¼ cup cilantro, chopped (I use mostly leaves but a few stems are ok)
- 1 lime, zest & juiced
- Salt & pepper, to taste
For the mango salsa:
- 1 large mango, diced (about 2 cups)
- ½ of a large avocado, diced
- 2 Tbsp red onion, chopped
- 2 Tbsp cilantro, chopped (leaves & stems are fine)
- 1-2 limes, juiced (depending on how "tangy" you want your salsa)
Instructions
To make the mango salsa:
- Add your diced mango, avocado, red onion and cilantro to a bowl and drizzle your lime juice over the top. Toss your salsa together until it's fully coated and store it in the fridge while you prepare the rest of your ingredients.
To make the cauliflower rice:
- Cut the florets off your head of cauliflower and chop them into bite sized pieces. Then place your cauliflower pieces in a food processor and pulse them a few times until they resemble the size of rice. Pour you "riced" cauliflower into a large bowl and set it aside.
- Next, heat a large saute pan over medium high heat and spray it with non-stick cooking spray. Once it's hot, add your garlic to the pan and cook until it just starts to turn golden. Then add your cauliflower rice and lime juice and season it with salt and pepper to taste. Cook for 5-6 minutes or until the cauliflower is tender and starts to turn slightly brown. Then stir in your chopped cilantro and lime zest and serve immediately.
To make the chili lime shrimp:
- Mix your chili powder, paprika, salt and cayenne pepper (if using) together in a bowl and set it aside. Then place your shrimp on a tray or plate and pat them dry with a paper towel. Add your shrimp to a large plastic bag along with your seasoning mix, chopped cilantro and lime juice. Seal the bag and shake it until the shrimp are fully coated.
- Next, heat a large saute pan over medium high heat and spray it with non-stick cooking spray. Once the pan is hot, add your shrimp and cook for 2-3 minutes. Then flip them and cook for an additional 2-3 minutes or until they turn opaque. (You might need to cook the shrimp in batches to make sure they cook evenly/don't overcrowd the pan.)
- Transfer the shrimp to a bowl once they're done and give them another squeeze of lime juice. Serve immediately with your cilantro lime cauliflower rice, mango salsa and extra lime on the side.
