Chili-Lime Shrimp Rice Bowls
A fast, colorful bowl built for hungry people: chile-lime shrimp, smoky corn, creamy avocado and cilantro rice all land in the same bright, messy-good bite. It is exactly the kind of dinner that makes leftovers feel like a reward.
Ingredients
Method
- Toss warm rice with lime zest, half the lime juice, half the cilantro and a pinch of salt. Keep covered while you cook the shrimp and corn.
- Toss shrimp with 1 tablespoon Ellbee's Garlic Olive Oil, Ellbee's Chili Lime Gourmet Garlic, salt and pepper. Sear or grill 2 minutes per side, just until coral and opaque.
- Cook corn in the remaining Garlic Olive Oil until browned in spots. Stir in Ellbee's Peach White Balsamic Vinegar and the remaining lime juice for a quick bright glaze.
- Divide rice among bowls and top with shrimp, corn, avocado and the remaining cilantro. Serve with lime wedges.
Notes
Time: 30 min
Kitchen tip: For meal prep, pack the avocado and lime separately; everything else holds beautifully for two days.
