Drunken Chili Lime Shrimp Bowls with Sriracha Sauce

So with it being the middle of winter I thought I would mix it up and throw in a nice fresh and summery dish just to get some of us looking forward to warmer months!

We’ve had a little chillier weather down here in Florida but nothing compared to up north where I am from… regardless sometimes you just want a little taste of the spring/summer months ahead!

This drunken chili lime shrimp bowl is just the meal to get you dreaming of summer, so much flavor and freshness in one bowl – the corona beer marinaded shrimp is really the star of this dish mixed with seasons like ancho chili, lime, garlic… as well as some fresh homemade mango salsa, crunchy red cabbage, creamy avocado and all topped off with a spicy sriracha sauce!!

I know what you’re thinking… too good to be true right??!!

This bowl is made in a healthier and lighter way using ingredients to cut the calories and fat down… just watch your serving of rice if you choose to have it, that’s where things can get a bit out of control!

All you need is a corona light in one hand, this bowl in another – close your eyes and with one bite of this you are transported to a warm sunny beach!

Drunken Chili Lime Shrimp with Sriracha Sauce Ingredients:

For the Shrimp:

1 lb. uncooked large shrimp, peeled, deveined and tail-off
3/4 cup corona light beer (or whatever light beer you have on hand)
juice of 1 lime
1 tbsp. avocado oil (or olive oil)
2 tsp. minced garlic
3 tsp. ancho chili powder
1 tsp. kosher salt
1 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. ground black pepper
1/4 tsp. red pepper flake
2-3 tbsp. chopped cilantro

For the Mango Salsa: *

6 oz. mango, cubed small
1 roma tomato, diced small
1/3 cup red onion, finely chopped
1/4 cup cilantro, loosely packed then chopped
juice of 1/2 a lime
1/2 tsp. kosher salt
1/2 stevia packet
optional: 1 jalapeno, diced and seeded

* sometimes for an easier option I just buy packaged mango salsa

For the Sriracha Sauce: 

1 cup non-fat plain greek yogurt
2 tbsp. Sriracha
1- 1/2 tsp. garlic salt

Bowl Optional Ingredients: 

jasmine rice
avocado
red cabbage

Directions:

For the Shrimp:

1. To prep the shrimp make sure to completely thaw out according to the package directions and rinse with cold water.
2. Remove veins and tails if they are still on. Pat dry with a paper towel and add to a mixing bowl, set aside.
3. In a large measuring cup or a bowl add beer, avocado oil, garlic, ancho chili powder, cumin, smoked paprika, salt, pepper, red pepper flake, and chopped cilantro. Whisk together until all ingredients are combined.
4. Pour marinade over the prepared shrimp, toss to fully coat, cover and refrigerate for at least an hour or preferably overnight.
5. When shrimp is ready to cook, heat a large skillet on medium-high, spray pan with cooking spray.
6. Once pan is hot add half of the shrimp to the pan, spoon a little marinade into the pan for a little extra flavor. Cook for about 1-2 minutes one each side until browned and cooked throughly.
7. Remove from pan once fully cooked.
8. Spray pan with cooking spray and add remaining half shrimp and cook fully.
9. Serve immediately in bowl with rice, mango salsa, Sriracha sauce and other optional toppings.

For the Mango Salsa: 

1. Chop all salsa ingredients into small pieces; stir together to combine.
2. Place into the fridge until ready to serve.

For the Sriracha Sauce: 

1. Combine all sauce ingredients in a small bowl. Whisk until smooth.
2. Refrigerate until ready to serve.

Nutritional Information:

For the Chili Lime Shrimp:

Serving Size: 5 oz. of cooked shrimp *

Calories: 210
Fat: 4 g
Carbohydrates: 1 g
Fiber: 0 g
Sugar: 0 g
Sodium: 166
Protein: 36 g

* this is just for the cooked marinaded shrimp – rice, avocado, other toppings will be extra.

For the Sriracha Sauce:

Servings: 9
Serving Size: 2 tablespoons of sauce

Calories: 16
Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 1 g
Sodium: 35 mg
Protein: 3 g