Ingredients
Cilantro Lime Rice
- 2 cups Water
- 1 cup Long-grain Rice
- 1 teaspoon Salt
- 1 Tablespoon Vegan Butter (optional)
- ½ cup Cilantro, chopped
- 2 Tablespoons Lime Juice
Avocado Cilantro Lime Ranch
- 1 cup Full-fat Coconut Milk
- 1 cup Cilantro
- 1 Avocado
- 1 Jalapeño, seeded
- 2 cloves Garlic
- 4 Tablespoons Lime Juice
- 1 teaspoon Onion Powder
- 1 teaspoon Salt
- Pinch of Cayenne Pepper
Jalapeño Coleslaw
- 1 bag Coleslaw Mix
- 1 Jalapeño, seeded and diced
- ¼ cup Green Onion, chopped
- 2–4 Tablespoons Avocado Cilantro Lime Ranch
Grilled Shrimp
- 1 pound Shrimp, peeled and deveined
- 2 Tablespoons Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Ground Cumin
- ¼ teaspoon Chili Powder
Instructions
- Prepare Cilantro Lime Rice: In a medium saucepan, bring 2 cups of water to a boil over medium heat. Stir in 1 cup of long-grain rice and return to a boil. Add 1 teaspoon salt and 1 tablespoon vegan butter, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, then stir in ½ cup chopped cilantro and 2 tablespoons lime juice. Set aside.
- Make Avocado Cilantro Lime Ranch: Combine 1 cup coconut milk, 1 cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves garlic, 4 tablespoons lime juice, 1 teaspoon onion powder, 1 teaspoon salt, and a pinch of cayenne pepper in a high-speed blender. Blend until smooth. Transfer the dressing to a mason jar and refrigerate until ready to use.
- Prepare Jalapeño Coleslaw: In a medium bowl, mix together the coleslaw mix, diced jalapeño, chopped green onions, and 2 to 4 tablespoons of the avocado cilantro lime ranch until well combined. Set aside.
- Marinate the Shrimp: In a medium bowl, whisk together olive oil, salt, pepper, garlic powder, onion powder, cumin, and chili powder. Add the peeled and deveined shrimp to the bowl, tossing to coat evenly. Let marinate for up to 30 minutes to absorb flavors.
- Cook the Shrimp: Heat a large skillet over medium heat. Cook the shrimp for about 4 minutes on each side, or until they turn opaque and are cooked through. Remove from heat and set aside.
- Assemble the Shrimp Taco Lunch Bowls: In a meal prep container, place ¾ to 1 cup of jalapeño coleslaw. Add ½ cup of cilantro lime rice next to it, then top with ¼ to 1/3 cup cooked shrimp. Include a small container with 1 to 2 tablespoons of avocado cilantro lime ranch for drizzling. Store covered and enjoy chilled or reheated.
Notes
- Marinate shrimp for up to 30 minutes but not longer to maintain texture.
- Use vegan butter in rice for a dairy-free option or omit if preferred.
- Adjust jalapeño quantities based on desired spice level.
- The avocado cilantro lime ranch can be prepared ahead and stored for up to 3 days refrigerated.
- For a lower fat meal, reduce the amount of olive oil used for shrimp marinade.
- These bowls can be served cold or gently reheated for a warm meal.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
