Chili Lime Shrimp Bowls
This Chili Lime Shrimp Bowls delivers 28g protein and 578 calories per serving — a complete meal bowl that covers protein and carbs in one container. Quick-preps 6 servings on the stovetop, making it efficient for grab-and-go meal prep between training sessions. Built for lifters who need portioned meals that don't require assembly during the week.
Ingredients
- •Shrimp(454g)
- •Chili powder(5g)
- •Vegetable oil(20g)
- •Honey(5g)
- •Soy Sauce, Low Sodium(5g)
- •Garlic(180g)
- •Lime
- •Beans, Black, Canned, Drained(425g)
- •Cumin, Ground(3g)
- •JalapeñO Pepper
- •Pineapple, Canned, In Juice, Drained(567g)
- •Yellow Onion
- •1 tsp salt ($0.05)
- •Cilantro, Fresh
- •White Rice(480g)
Instructions
- 1Begin by marinating the shrimp. Prepare the marinade by combining the chili powder, honey, and soy sauce with the juice of one lime, one clove of minced garlic, and one teaspoon of vegetable oil. Rinse the shrimp and shake off excess water. Add the marinade, stir to coat, and refrigerate until ready to cook.
- 2Begin to cook the rice. Combine 2 cups of dry rice with four cups of water. Cover and bring to a boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting and let simmer for 20 minutes. After 20 minutes, turn the heat off and leave it covered until ready to serve. Fluff with a fork just prior to serving.
- 3Prepare the seasoned black beans. Add 1 tablespoon of vegetable oil to a medium pot and add two cloves of minced garlic and one seeded and minced jalapeno. Saute for about one minute and then add the cumin. Saute for one minute more and then add the black beans. Stir and heat through.
- 4Prepare the pineapple salsa. Drain the can of crushed pineapple well. Cut the red onion into a small dice. Remove the seeds from the jalapeno and cut it into a small dice. Roughly chop 1/4 bunch of cilantro. Combine the pineapple, jalapeno, red onion, cilantro, the juice of one lime, and 1 tsp of salt in a bowl. Stir until combined. Taste and adjust the salt and cilantro as desired.
- 5To cook the shrimp heat a large skillet over a medium flame. Add the shrimp and all of the marinade. Cook just until the shrimp is opaque and has curled up. Remove the shrimp from the skillet and continue to let the marinade simmer until it has reduced and thickened (about five minutes more). Pour the thickened marinade back over the shrimp and stir to coat.
- 6Build the shrimp bowls. Place one cup of rice in the bottom of a bowl. Top with about 3/4 cup seasoned black beans and about 1/2 cup of pineapple salsa. Place 7 or 8 shrimp on top. Garnish with extra cilantro if desired. Dig in!
Nutrition — Per Serving
578
calories
28g
protein
6g
fat
- Carbohydrates
- 104g
- Saturated fat
- 0.8g
- Sodium
- 309 mg
- Dietary fiber
- 3.3g
6 servings per batch · ~357g each
Macro data sourced from USDA FoodData Central
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How much protein does Chili Lime Shrimp Bowls have per serving?
Each serving delivers 28g of protein and 578 calories, with only 6g fat and 104g carbs. This is a high-carb, moderate-protein bowl designed around carbohydrate intake.
How long does Chili Lime Shrimp Bowls take to prep?
Quick prep time with 6 servings per batch on the stovetop, perfect for batch-prepping carb-heavy bowl meals for post-workout nutrition throughout the week.
Is Chili Lime Shrimp Bowls good for muscle gain?
At 578 calories with 104g carbs and 28g protein per serving, this recipe is ideal for muscle gain phases where you need significant carbohydrate intake for volume and recovery. The high carb load makes it particularly useful for post-workout meals when your glycogen tanks need replenishing.
