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Lean Honey Lime Shrimp Bowls - Bright, Fresh, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, peeled and deveined (tails on or off)
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce (or coconut aminos)
  • 2 tablespoons fresh lime juice (plus extra wedges for serving)
  • 1–1.5 tablespoons honey (adjust to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder (or 1/2 teaspoon smoked paprika + 1/2 teaspoon chili powder)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/4 teaspoon ground cumin (optional)
  • Salt and black pepper, to taste
  • 2 cups cooked brown rice (or quinoa or cauliflower rice)
  • 1 cup shredded red cabbage (or coleslaw mix)
  • 1 cup cucumber, diced
  • 1 red bell pepper, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro, chopped
  • Lime zest from 1 lime (optional, for garnish)
  • 1 teaspoon sesame seeds (optional)

Method
 

  1. Cook the base. Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside.
  2. Make the marinade. In a bowl, whisk olive oil, soy sauce, lime juice, honey, garlic, chili powder, red pepper flakes, cumin, and a pinch of salt and pepper.
  3. Marinate the shrimp. Pat shrimp dry. Toss with the marinade and let sit for 10–15 minutes. Don’t go much longer or the acid can start to toughen the shrimp.
  4. Prep the veggies. While the shrimp marinates, slice the bell pepper, dice the cucumber, shred the cabbage, and slice the avocado. Chop cilantro.
  5. Heat the pan. Place a large skillet over medium-high heat. Lightly oil if needed. When hot, add the shrimp in a single layer.
  6. Sear the shrimp. Cook for 1.5–2 minutes per side until pink and opaque with light browning. Remove to a plate. If there’s leftover marinade, pour it into the empty skillet and simmer 30–60 seconds to thicken slightly; spoon over shrimp.
  7. Assemble the bowls. Divide rice among bowls. Top with cabbage, cucumber, bell pepper, and avocado. Add shrimp. Finish with cilantro, a sprinkle of sesame seeds, and lime zest if using. Squeeze extra lime over the top.
  8. Taste and adjust. Add a pinch of salt, a drizzle of honey, or extra lime as needed. Serve warm.