This Spicy Mexican Shrimp recipe is a weeknight dinner winner! If you’re craving vibrant flavors and a meal that comes together in minutes, you’ve found the perfect dish. Imagine succulent shrimp, infused with a smoky and spicy blend of Mexican seasonings, ready to be served in bowls, tacos, or over a fresh salad. My husband is a huge shrimp fan, so this recipe makes a regular appearance on our dinner table. We often enjoy it in rice and bean bowls or piled into warm tortillas for tacos, but it’s equally delicious and light served over crisp salad greens. The beauty of this dish lies in its versatility and speed – it’s incredibly quick to prepare, making it ideal for busy evenings.
Spicy Mexican shrimp and rice bowl with colorful toppings like mango, bell peppers, cabbage, cucumbers, jalapeno, and lime, all drizzled with creamy avocado sauce.
Why These Mexican Shrimp Recipes Will Become Your Go-To
There are so many reasons to fall in love with these Mexican Shrimp Recipes, but here are a few of the highlights:
- Lightning-Fast & Effortless: When we say quick, we mean it! The shrimp cooks in mere minutes. And if you’re opting for shrimp bowls, we’ve got a time-saving tip for preparing your rice and beans simultaneously. This is truly a recipe that fits into even the busiest schedules.
- Bold and Authentic Mexican Flavor: Prepare your taste buds for an explosion of flavor! These “camarones” are seasoned with a robust blend of chili powder, smoked paprika, and chipotle powder, delivering that authentic Mexican spice and warmth you crave. It’s a fiesta in every bite!
- Endlessly Adaptable: This isn’t just one recipe, it’s a foundation for many delicious meals. Want to create vibrant Shrimp Bowls like the ones pictured? Go for it! Prefer tacos? This Mexican shrimp recipe is fantastic in tacos, especially paired with our crunchy Mexican slaw. Looking for a lighter option? Toss them over a bed of dressed salad greens with our zesty cilantro lime dressing. The possibilities are truly endless!
Key Ingredients for the Best Mexican Shrimp Recipes
Before we dive into the easy steps, let’s gather our ingredients. Here’s what you’ll need for these flavorful Mexican Shrimp Recipes and accompanying rice bowls:
Ingredients for making spicy mexican shrimp and rice bowls, including a skillet of seasoned shrimp, creamy avocado sauce, a plate of chopped vegetables and mango, herbs, and a pot of rice and beans.
Step-by-Step Guide to Making Flavorful Mexican Shrimp Bowls
Let’s walk through how to create these amazing Mexican Shrimp Bowls. It’s easier than you think!
Step 1: One-Pot Rice and Beans. For maximum efficiency and minimal cleanup, we cook the rice and beans together in one pot. In a medium pot, combine water, rice, black beans (or your preferred beans), salt, cumin, chili powder, paprika (smoked paprika adds a great depth of flavor), granulated garlic, and olive oil. Bring this mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer until the rice is tender and all the water is absorbed. This usually takes about 15-20 minutes.
Cooked rice and beans in a pot with visible spices mixed in.
Step 2: Prepare Your Favorite Veggies. While the rice and beans are cooking, get creative with your veggies! Slice, dice, and chop any vegetables you’d like to include in your bowls. Think vibrant colors and textures. Grated carrots, shredded cabbage, diced bell peppers, cucumbers, tomatoes, mango, avocado, red onion, jalapeños – the choice is yours and depends on what you have on hand and what flavors you love.
Step 3: Whip Up Creamy Avocado Sauce. No Mexican shrimp bowl is complete without a luscious, creamy sauce. Our Avocado Sauce is vegan, incredibly easy to make, and adds the perfect cool and refreshing counterpoint to the spicy shrimp. Simply blend all the ingredients in a blender or food processor until smooth and creamy. Chill the sauce in the refrigerator until you’re ready to assemble your bowls.
Creamy avocado sauce being blended in a glass blender.
Step 4: Cook the Spicy Mexican Shrimp. Now for the star of the show – the shrimp! Pat the shrimp dry with paper towels. This helps them sear beautifully. Place the dried shrimp in a bowl. In a separate small bowl, mix together the chili powder, smoked paprika, garlic powder, cumin, coriander, dried oregano, chipotle powder (or cayenne for a different kind of heat), and salt. Sprinkle this spice mixture generously over the shrimp, using tongs to toss and ensure each shrimp is evenly coated in the flavorful spices.
Tongs are used to mix shrimp in a bowl with spicy Mexican seasoning.
Heat a large skillet over medium-high heat and add olive oil. Once the skillet is hot and the oil is shimmering, use tongs to carefully place the seasoned shrimp in the pan, ensuring they are spaced out and not overcrowded. Let the shrimp sear for 1-2 minutes on the first side, until they turn golden brown and slightly crispy, resisting the urge to move them around too much. This searing process is key to developing great flavor.
Mexican shrimp recipe cooking in a hot skillet, showing the searing process.
Once the first side is nicely seared, flip each shrimp with tongs and sear for another minute or two on the other side, until they are pink, opaque, and cooked through. Be careful not to overcook them, as shrimp can become rubbery. Turn off the heat and squeeze fresh lime juice over the shrimp. Give them a taste and adjust the salt and spice level to your preference.
Step 5: Assemble Your Mexican Shrimp Bowls. Time to put it all together! Divide the cooked rice and beans evenly among bowls. Arrange your prepared veggies and toppings over the rice and beans. Finally, top each bowl generously with the flavorful seared Mexican shrimp and drizzle with the creamy avocado sauce. Garnish with fresh cilantro or a lime wedge for an extra touch of freshness.
Spicy Mexican shrimp served in a rice and bean bowl with a variety of toppings including mango, bell peppers, cabbage, pickled jalapeño, lime, cilantro, and tomatoes.
Chef’s Pro Tips for Perfect Mexican Shrimp Recipes
- Don’t Overcrowd the Pan: When searing the shrimp, work in batches if necessary to avoid overcrowding the skillet. Overcrowding will steam the shrimp instead of searing them, resulting in less flavor and a less desirable texture.
- Pat the Shrimp Dry: As mentioned earlier, patting the shrimp dry is crucial for achieving a good sear. Excess moisture will hinder browning.
- Spice Level Adjustment: Feel free to adjust the amount of chipotle powder or cayenne pepper to control the spice level to your liking. Start with the recommended amount and add more if you prefer a hotter dish.
- Fresh Lime is Key: Don’t skip the fresh lime juice at the end! It brightens up the flavors and adds a necessary zing.
Frequently Asked Questions About Mexican Shrimp Recipes
Can I prepare this Mexican shrimp recipe ahead of time for meal prep?
Absolutely! This recipe is fantastic for meal prepping. You can cook the rice and beans and prepare the avocado sauce in advance. You can also chop your veggies ahead of time and store them separately. However, it’s best to cook the shrimp fresh just before serving for the best texture. If you need to cook the shrimp ahead, gently reheat them in a skillet just until warmed through, being careful not to overcook them.
How long will leftover Mexican shrimp last?
Leftover cooked shrimp can be stored in an airtight container in the refrigerator for up to 3 days. The rice and beans will keep for up to 4 days in the refrigerator.
Is this Mexican Shrimp and Rice Bowl a healthy meal?
Yes! This Mexican Shrimp and Rice Bowl is a very healthy and balanced meal. It’s packed with lean protein from the shrimp, fiber and nutrients from the black beans and fresh vegetables, and healthy fats from the avocado sauce. The variety of spices also provides antioxidants. It’s a satisfying and nutritious option for lunch or dinner.
Can I make vegetarian or vegan Mexican shrimp recipes using this spice blend?
Definitely! This spice blend is delicious with other ingredients besides shrimp. For a vegetarian or vegan option, try using cauliflower florets. Toss cauliflower florets with olive oil and the same spice blend, then roast them until tender and slightly crispy. Crispy tofu would also be a great vegan alternative, seasoned with these Mexican spices.
Can I add cheese to these Mexican shrimp bowls?
Adding cheese is a matter of personal preference. If you enjoy cheese, crumbled cotija cheese would be a traditional Mexican option that would pair well with the flavors. However, with the creaminess of the avocado sauce, the dish is already rich and flavorful and doesn’t necessarily need cheese.
If you are looking for more delicious shrimp recipes, be sure to check out our Chimichurri Shrimp and our Lemon Garlic Shrimp Pasta!
Spicy Mexican shrimp bowl filled with rice and beans, mango, cilantro, cucumber, tomato, lime, pickled jalapeno, cabbage, and bell peppers.
Did you love this Mexican shrimp recipe? Please let us know in the comments below and leave a 5-star rating in the recipe card! Your feedback helps us to share recipes you’ll love.
Explore More Delicious Shrimp Recipes
For even more inspiration in the kitchen, check out these other fantastic shrimp recipes:
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Image of Shrimp Enchiladas, a flavorful Mexican dish.
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Greek Shrimp Saganaki
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Image of Stuffed Avocado with Shrimp and Tarragon, a light and healthy summer meal.
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Image of Lemon Garlic Shrimp Pasta, a fast and flavorful pasta dish.
Lemon Garlic Shrimp Pasta
Watch How to Make Spicy Mexican Shrimp Recipes
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Description
This Spicy Mexican Shrimp recipe is incredibly versatile and delicious with rice & beans, over salad, or in tacos, especially with creamy avocado sauce. It’s a healthy and easy dinner solution for any night of the week!
Ingredients
Units
Quick Rice and Beans
- 1 1/2 cups water or veggie stock
- 1 cup basmati rice
- 14-ounce can of black beans (or pinto beans, red beans), rinsed and drained
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp chile powder
- 1/2 teaspoon paprika or smoked paprika
- 1/2 tsp granulated garlic or onion powder
- 1 teaspoon olive oil
Spicy Mexican Shrimp
- 1 lb raw shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1/8 teaspoon chipotle powder (or sub cayenne), more to taste
- 1–2 tablespoons olive oil
- squeeze of fresh lime juice
Optional Bowl Toppings
- Avocado Sauce
- 1 cup shredded cabbage (or Mexican Slaw)
- 1 cup diced tomatoes
- 1 cup diced cucumber
- 1 mango, diced
- 1 bell pepper, sliced
- 1/4 cup chopped cilantro or scallions
- pickled onion or pickled jalapeno
- hot sauce and lime wedges
Instructions
- 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.
- Prep any veggies you wish to use for your bowls.
- Make the quick Avocado Sauce using a blender or a food processor and chill until ready to use.
- 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 a little space around each one. Don’t fiddle with them – sear 1-2 minutes, or until golden, before turning each one over with the tongs. Sear the other side until golden, lowering heat if need be, then turn the heat off.
- Squeeze with a little lime juice, taste, and adjust the 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.
Recipe 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.
More Serving Options: Add spicy Mexican shrimp to tacos with Mexican slaw and avocado sauce, or make a big green salad with Cilantro Lime dressing and top with hot shrimp!
Nutrition
- Serving Size: 4 ounces shrimp with rice, beans, veggies
- Calories: 360
- Sugar: 6.6 g
- Sodium: 717.7 mg
- Fat: 6.3 g
- Saturated Fat: 1 g
- Carbohydrates: 47.1 g
- Fiber: 10.4 g
- Protein: 32.6 g
- Cholesterol: 182.5 mg
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