Y’all, I need to tell you about this Fiesta Shrimp Bowl that has literally saved my weeknight dinner game. My sister-in-law (the “healthy one” in the family) shared it with me last summer, and I was like, “Sure, Jan, another ‘healthy’ recipe that tastes like cardboard.” Boy, was I wrong!

This dish is a PARTY in a bowl – hence the “fiesta” part! It’s got this incredible mix of juicy shrimp, zesty rice, and fresh veggies that makes you feel like you’re eating at some fancy beachside restaurant instead of at your kitchen table with kids arguing in the background.

Why I’m obsessed

First off, it’s stupid easy to make. Seriously, I’ve made this after a full day of work plus taking the kids to soccer practice, and still had energy afterward to binge-watch my shows. Second, it’s customizable like crazy. My husband loads his up with extra shrimp, I double the avocado sauce (because… avocado), and my picky 9-year-old surprisingly eats it if I separate everything into little piles.

What you’ll throw together

Shrimp – get the peeled and deveined kind unless you enjoy tedious prep work (I don’t!)
Rice – jasmine or basmati gives it that nice fragrant touch
A bunch of colorful veggies – bell pepper, cherry tomatoes, corn, red onion
The star of the show: this incredible creamy avocado-lime sauce that I sometimes make extra of just to eat with chips the next day (no judgment, please)

How it comes together

Cook some rice and toss it with lime juice and cilantro. Already smelling good, right?
Toss your shrimp with olive oil and spices – paprika, cumin, garlic powder, and a touch of chili powder if you’re feeling spicy. My husband calls this the “magic dust” mix.
Cook those shrimp in a skillet – and please, PLEASE don’t overcook them! Nobody likes rubbery shrimp. We’re talking 2-3 minutes per side until they’re pink and just done.
Now for the sauce that will change your life: blend up an avocado with some Greek yogurt, lime juice, olive oil, and garlic. It’s like guacamole’s sophisticated cousin.
Chop up your veggies – I like to do this while the rice cooks to save time.
Throw it all in a bowl! Start with rice, add shrimp and veggies, then drizzle that heavenly green sauce all over.

Real talk time

When I’m super lazy, I buy pre-chopped veggies from the produce section. Worth. Every. Penny.
This recipe makes the BEST leftovers for lunch the next day – just keep the sauce separate until you’re ready to eat.
If your kids claim they “don’t like shrimp,” try calling it “ocean chicken” – worked for my daughter!

Listen, I’m not saying this dish will solve all your problems, but it definitely solves the “what’s for dinner that’s not pizza again” problem. And in my house, that counts as a major win!