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.
- Canned Black 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.
- Spices: Salt, cumin, chile powder, smoked paprika, granulated garlic, garlic powder (or onion powder), coriander, dried oregano, and chipotle powder (or cayenne). TIP: For ease, you can simply use store-bought taco seasoning or homemade taco seasoning. Adjust salt as needed.
- 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 and sear for another minute or two. Turn off the heat and 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 the shrimp is dry (place it over a strainer if need be, then pat it dry) before tossing with spices. Use a hot, oiled cast iron skillet. Don’t fiddle with them once in the pan, just flip when golden, a few minutes on both sides.
- 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 Mexican shrimp! These can also be served as an appetizer with a mini fork and dipping sauce- the avocado sauce works, as well as our chipotle ranch.
FAQs
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!
You can store leftover shrimp in an airtight container in the refrigerator for up to 3 days. The beans and rice keep 4 days.
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!
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.
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!
If you’re looking for more flavorful shrimp dishes to try, then you’ll love our Chimichurri Shrimp and Lemon Garlic Shrimp Pasta!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
More Favorite Mexican Recipes
Spicy Mexican Shrimp Recipe
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4 1x
- Category: dinner, seafood
- Method: stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
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!
Ingredients
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.
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
Another perfect recipe! Didn’t change a thing.
Awesome, thanks Amy!
Made this with taco seasoning-very easy and delicious
Glad it worked out!
Very easy and fun to make and super delicious. It was a big hit with our friends.
Thanks so much- happy you enjoyed!
This was my perfect dinner tonight. I wanted something reasonably healthy, flavorful, and quick. Excellent instructions, delicious flavor. Do not skip the avocado cream which I wanted to eat straight from the food processor. So good! Also, loved the quick and easy take on rice and beans. I usually cook the rice and beans separately— but no more. They were great this way! Will definitely make again (and again). Thank you!
Great to hear Laura!
Looks delish but I can’t get the actual recipe to print out properly.
Hi George- sorry about that. It is printing for me. Can you be more specific?