This Tex Mex shrimp bowl brings the fiery flavors of the southwest to tender shrimp. This spicy shrimp bowl is loaded with delicious flavors like garlic, onion, paprika, and habanero peppers.
I love seafood that’s prepared with interesting flavors. That’s why I love this dish. It combines shrimp with a complex flavor profile that is just so good.
Spicy Shrimp Bowl
This was inspired by my other spicy shrimp recipe on this site and pairs well with this amazing Mexican street corn casserole recipe.
Ingredients
There are several ingredients in this recipe, but they’re all very simple. You can find them all easily at your local grocery store.
For the Shrimp and Marinade
- Peeled and deveined large shrimp
- Extra virgin olive oil
- Limes – juiced
- Orange – juiced
- Cumin
- Smoked paprika
- Black pepper
- Onion powder
- Cayenne powder
- Chili powder
For the Bowls
- Pre-packaged Mexican rice
- Red onion
- Sweet peppers
- Pico de gallo
- Cilantro
- Pickled habanero peppers
- Sour cream
For the Pickled Habaneros
- Habanero peppers
- White vinegar
- Salt
- Pepper
See the recipe card at the end of the post for quantities.
Instructions
This is a relatively easy recipe to make, requiring only a few steps.
Step 1: Marinate the Shrimp
Combine all marinade ingredients in a resealable bag and add the shrimp. Refrigerate for an hour.
Step 2: Pickle the Habanero Peppers
While the shrimp marinates, fill a mason jar with white vinegar. Then, stir in the salt and pepper and place the habaneros in the jar. Let the peppers pickle while the shrimp marinates.
Step 3: Cook the Rice
When about 20 minutes of marinating are left for the shrimp, prepare the rice according to the package directions.
Step 4: Cook the Shrimp
Heat a frying pan over medium heat and pour the shrimp and marinade into the pan. Cook for about 5 minutes, flipping the shrimp halfway through the cooking time. Add remaining sauce from the cooked shrimp to the rice.
Step 5: Construct the Bowls
Fill bowls with a couple of scoops of rice. Then, add thinly sliced red onions and sweet peppers along with pico de Gallo. Next, add a dollop of sour cream along with picked habaneros. Top with shrimp, garnish with cilantro, and enjoy!
Hint: ALWAYS wash your hands after handling hot peppers and never EVER touch your face!
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this spicy shrimp bowl.
- Lime Juice – If you don’t have fresh limes, you can use bottled lime juice.
- Orange Juice – If you don’t have fresh oranges, you can use bottle orange juice.
- Paprika – Regular paprika works if you don’t have smoked.
Variations
Want to personalize this Tex Mex shrimp bowl recipe? Here are some of my tried and true tips for changing up this recipe.
- Mild – If heat isn’t your thing, omit the habaneros.
If you love recipes like this, you may also enjoy this Mexican chicken casserole.
Equipment
You won’t need much in the way of equipment to make this simple recipe.
- Measuring cups and spoons
- Resealable bag
- Skillet
- Mason jar
- Tongs
- Knife
- Cutting board
Storage
Store this dish in an air-tight container in the refrigerator for 3 to 4 days.
Tips
I have a couple of tips here that will help you make the best shrimp bowl possible and save your eyes.
- Always wear gloves or wash your hands after handling hot peppers and never touch your face.
- Be sure not to overcook the shrimp. Any longer than 5 minutes of cooking will result in tough shrimp.
- Add remaining sauce from the cooked shrimp to the rice for additional flavor.
More Mexican Recipes
Do you like Mexican food? Here are some recipes you may also like to try.
FAQ
Do you have questions about this Tex Mex shrimp bowl? Here are some of the most commonly asked questions about this spicy shrimp bowl.
Cooked shrimp will last for 3 to 4 days in the refrigerator.
Cover it and microwave it at 1-minute intervals until heated through.
Tough shrimp is almost always caused by overcooking.
Perfectly cooked shrimp will have an opaque, pink color with a sheen.
Tex Mex Shrimp Bowl
Ready to get cooking? Remember that you can print this recipe if you would like.
Tex Mex Shrimp Bowl
Ingredients
Shrimp
- 1 ½ lb large shrimp peeled deveined
Marinade
- ½ cup extra virgin olive oil
- 2 limes juiced
- 1 orange juiced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ancho chili powder
Bowls
- 1 pkg (8 oz) mexican rice
- ½ red onion
- 1 er corn
- 3 sweet peppers ny color
- 1 cup pico de Gallo
- Cilantro
- 5 Pickled habanero peppers seeded and minced (recipe follows)
- Sour cream
Pickled Habanero Peppers
- 1 cup white vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 5 habanero peppers
Instructions
- Get out and measure your ingredients.
Marinade
- Place olive oil in a large measuring cup.
- Add ingredients for marinade.
- Whisk until blended and add to bag.
- Add shrimp to the bag and remove as much air as possible.
- Adjust and make sure all shrimp are coated. Seal bag and refrigerate for 1 hour.
- Thinly slice the red onion and sweet peppers.
Pickled Habaneros
- Meanwhile, prepare the pickled habaneros. Fill a mason jar with white vinegar. Stir in the salt and pepper and carefully place habaneros inside. Wash your hands immediately after handling. Let pickle as the shrimp marinate. *this will soften the heat of the habaneros while maintaining the flavor*
- After an hour, seed and mince the pickled habaneros. *I recommend wearing gloves for this part, otherwise be sure to wash your hands!*
Prepare the Rice
- When 20 minutes remain in marinating time, prepare the rice according to the package directions..
- Cook.
- Once shrimp are cooked, pour the excess sauce into the rice and stir in for an extra kick of flavor, if desired.
- Stir until blended.
Making the Corn
- Heat a grill pan over high heat. Spray lightly with olive oil and grill the corn for 1-2 minutes per side.
- Use a knife to remove corn kernels.
- Add to a bowl and toss with the pico de Gallo.
- Heat a frying pan over high heat. Pour the contents of the bag into the pan and cook for 5 minutes.
- Stop once halfway through to flip the shrimp.
Arrange bowls
- Fill a bowl with a couple scoops of rice.
- Add sliced red onions, sweet peppers, and pico de gallo. Add a dollop of sour cream and pickled habaneros.
- Last, place shrimp on top.
- Garnish with cilantro!
- Enjoy every bite!
Leave a Reply