This Spicy Mexican Shrimp recipe is quick and easy, perfect for busy weeknights. Create a bowl with rice and black beans, veggies, and our creamy avocado sauce.
My husband loves shrimp, so this spicy Mexican shrimp recipe is often made around here! I usually make rice and bean bowls or tacos with them, but they are also great over a leafy green salad. They are very versatile and very quick to whip up.
Why You’ll Love This
Quick & easy! The Mexican shrimp is literally cooked in minutes! If you are making bowls, we will show you a shortcut.
Spicy, robust flavor. The “camarones” are cooked in spicy seasonings like chili powder, smoked paprika, and chipotle powder.
Versatile! Create a Shrimp Bowl as you see here, or use this Mexican shrimp recipe in tacos with our Mexican slaw, or pile them over dressed salad greens with our cilantro Lime dressing.
Ingredients
Shrimp: Look for wild, raw, peeled and deveined shrimp (to save time!). Trader Joe’s carries some wild shrimp in their freezer section.
Rice: I prefer basmati rice for its quick cooking time- but feel free to use brown rice, white rice, quinoa, or if you have the extra time, make Cilantro Lime Rice! If you use other types of rice or grains, remember to adjust the water or broth amount and cooking time as needed.
CannedBlack beans: Or sub pinto beans or red beans. If you have time and want to make them from scratch, make our Pinto Beans or Cuban Black Beans.
Water or veggie stock: Water works in a pinch, but veggie stock adds more depth and flavor to the rice and beans.
Lime juice: Use freshly squeezed for the best citrusy, sweet flavor.
Optional bowl toppings: Avocado Sauce, shredded cabbage (or Mexican Slaw), diced tomatoes, diced cucumber, diced mango, sliced bell peppers, minced serrano or jalapeno, chopped cilantro or scallions, pickled onion or pickled jalapeño, hot sauce, and lime wedges.
How to Make Mexican Shrimp Bowls
Step 1: Prepare rice and beans. We do this in one pot to save time! Add water, rice, beans, salt, seasonings, and olive oil to a medium pot. Bring to a boil, cover, and simmer on low until rice is tender and water is absorbed.
Step 2: Prep veggies. Slice and chop any veggies you wish to use for your bowls. Get creative here- grate carrots, shred cabbage, use what you have!
Step 3: Make this Avocado Sauce. It’s vegan, easy and yummy! Use a blender or food processor. Chill until ready to serve.
Step 4: Make the Mexican shrimp. Pat dry the shrimp and place in a bowl. Mix spices and salt together in a small bowl, then sprinkle over the shrimp, tossing to coat.
Heat a large skillet over medium-high heat and add olive oil. Once hot, use tongs to place shrimp evenly spaced in the pan. Sear 1-2 minutes, until golden, without fiddling with them.
When golden, flip. Turn off the heat when they form the letter “C.” If they form the letter “O,” they are likely overcooked.
Squeeze fresh lime juice over the top and taste and adjust for salt and spice level.
Step 5: Assemble. Divide rice and beans among bowls. Top with any of the optional bowl toppings, then add the seared Mexican shrimp and drizzle with creamy avocado sauce.
Chef’s Tips
Cooking shrimp: To get a good sear on the shrimp, make sure it is dry (pat it dry) then add spices, and use a hot cast iron skillet. Don’t fiddle with them, flip when golden. Just a few minutes on both sides.
Yes! You can prepare the rice and beans and avocado sauce in advance, and you can prep the veggies ahead of time too. Shrimp is best eaten right away!
How long does this keep for?
You can store leftover shrimp in an airtight container in the refrigerator for up to 3 days. The beans and rice keep 4 days.
Is this Mexican Shrimp and Rice Bowl healthy?
Yes! The bowl is packed with high-quality protein, fiber, and essential nutrients from the combination of shrimp, black beans, and fresh vegetables, making it hearty and nutritious. The variety of spices also offers antioxidants!
Can I adapt this recipe to be vegetarian or vegan?
Absolutely! Season cauliflower florets with olive oil and the spices listed, then roast it. Use this instead of the shrimp. You can also make our crispy tofu with these spices.
Can I add cheese to this bowl?
It is totally a personal preference. If you would like to add cotija you could, but the dish really doesn’t need it with the creaminess of the avocado dressing!
This Spicy Mexican Shrimp recipe is delicious with rice & beans, or served over salad or in tacos with creamy avocado sauce. An easy healthy dinner!
Quick Rice and Beans
Spicy Mexican Shrimp
Optional Bowl Toppings
Make the Rice and Beans: In a medium pot, add water, rice, beans, salt, seasonings and olive oil. Bring to a boil, cover and cook on a low simmer until the rice is tender and water is absorbed.
Sear the shrimp. Pat dry the shrimp and place them in a bowl. Mix the spices and salt together in a small bowl then sprinkle this over the shrimp, tossing with tongs to coat them evenly. Heat a large skillet over medium-high heat. Add the olive oil. When hot, using tongs, place the shrimp carefully in the hot pan with space around each one. Sear 1-2 minutes, or until golden, before turning. Sear the other side until golden. When they form the letter “C” turn off the heat. If they form the letter “O”, they are likely overcooked.
Squeeze with a little lime juice, taste and adjust salt and spice level to your liking.
Assemble the bowls: Divide the rice and beans among 4 bowls. Top with any of the optional veggies, add the seared shrimp, and drizzle with the creamy avocado sauce.
Notes
Rice: You can substitute other rice or grains, but be mindful to adjust the water or broth to the specifications on the package.
Shortcut: Feel free to use your favorite Taco Seasoning on the shrimp- either store-bought or homemade. Adjust salt, to taste.
Make ahead: Make the rice and beans, avocado sauce, and prepped veggies ahead. Shrimp is best eaten right away, but leftovers will keep up to 3 days in the fridge.
