Keto Cilantro Lime Shrimp Bowls That Actually Slap

You want a fast, zesty dinner that doesn’t blow your carbs? Make these Keto Cilantro Lime Shrimp Bowls. They’re bright, garlicky, and done before your playlist hits the chorus. Bonus: you’ll look like you tried very hard—without actually trying very hard.

Why These Bowls Slap

You get the big flavors—lime, cilantro, garlic, chili—without the carb crash. Shrimp cooks in minutes, so dinner happens fast even on chaos weeknights. And because we’re building bowls, you can tweak every layer to match your cravings, your macros, or whatever’s left in the fridge.

Best part? Everything tastes fresh, clean, and punchy, like a vacation in a bowl. No sad diet vibes here.

The Bowl Blueprint

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Think of this as your mix-and-match kit. Start with a low-carb base, pile on juicy shrimp, then finish with crunchy, creamy toppings.

• Base: Cauliflower rice (sautéed with garlic and lime), shredded cabbage, or lettuce ribbons
• Protein: Cilantro lime shrimp (marinated, then seared)
• Veg: Sliced avocado, cherry tomatoes (optional if you’re strict), radish, cucumber
• Extras: Cotija or feta, jalapeño, pumpkin seeds (pepitas)
• Sauce: Cilantro-lime crema or a quick garlicky olive oil drizzle

Recipe: Cilantro Lime Shrimp Bowls (Keto)

What You’ll Need (Serves 4)

• Shrimp: 1.5 lb raw large shrimp (peeled, deveined, tails optional)
• Marinade: Zest and juice of 2 limes, 3 tbsp olive oil, 3 cloves garlic (minced), 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp kosher salt, black pepper, pinch red pepper flakes
• Base: 24 oz riced cauliflower (fresh or frozen), 1 tbsp olive oil, 1 tbsp butter, 1 clove garlic (minced), salt, pepper
• Fresh stuff: 1 large avocado (sliced), 1 cup shredded red cabbage, 1/4 cup chopped cilantro, 1 jalapeño (thinly sliced, optional)
• Finishes: Additional lime wedges, 1 oz crumbled cotija or feta, 2 tbsp toasted pepitas
• Optional crema: 1/3 cup sour cream, 1 tbsp mayo, 1 tbsp lime juice, 1 tbsp water, pinch salt, handful cilantro

Step-by-Step

1. Marinate the shrimp: Toss shrimp with lime zest/juice, olive oil, garlic, chili powder, cumin, salt, pepper, and flakes. Let it sit 10–20 minutes. Longer makes the shrimp mushy—don’t ghost the clock.
2. Make the crema (optional but awesome): Whisk (or blend) sour cream, mayo, lime juice, water, salt, and cilantro until smooth. Thin with more water if you want drizzly vibes.
3. Cook the cauli rice: Heat olive oil and butter in a large skillet. Add garlic, then cauliflower rice. Sauté 5–7 minutes until tender with a little bite. Season with salt, pepper, and a squeeze of lime.
4. Sear the shrimp: Heat a large skillet over medium-high. Add marinated shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly seared. Remove immediately.
5. Assemble: Spoon cauliflower rice into bowls. Top with shrimp, avocado, cabbage, jalapeño, cilantro, cheese, and pepitas. Drizzle crema. Squeeze more lime because we can.

Flavor Moves That Make It Pop

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• Use fresh lime zest. It adds citrus perfume without carbs. Tiny detail, big payoff.
• Don’t over-marinate shrimp. Acid will “cook” and toughen it. 20 minutes max, IMO.
• High heat = better sear. You want those caramelized edges for flavor; shrimp finishes fast.
• Layer salt smartly. Season the rice, the shrimp, and the toppings lightly. Balanced salt = restaurant-level taste.

Make It Even More Keto (or Less)

Strict Keto Tweaks

• Skip tomatoes and onions if you track every gram.
• Double avocado or add extra olive oil for fat.
• Use full-fat sour cream and mayo in the crema.

Flexible Low-Carb Swaps

• Add grilled zucchini or bell peppers for volume.
• Swap cotija for shredded cheddar if that’s what’s in the fridge. Zero judgment.
• Not keto? Add a scoop of cilantro-lime quinoa or rice for carb eaters at the table.

Meal Prep Tips That Don’t Make Sad Leftovers

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• Cook components separately. Store shrimp, rice, and toppings in separate containers. Combine right before eating.
• Reheat shrimp gently. 30–45 seconds in the microwave or quick sauté. Overheating = rubber bands. Don’t do it.
• Crema lasts 3–4 days. Keep it in a squeeze bottle if you’re fancy. Or a jar, which is fine, FYI.
• Avocado insurance: Slice right before serving, or toss in lime juice and wrap tight.

Estimated Nutrition (Per Serving)

Serving size used for calculations: 1 bowl (1/4 of the recipe). Estimates use standard USDA data and typical brands. Optional items included: crema, cheese, pepitas; tomatoes excluded for stricter keto.

• Calories: ~485
• Total Fat: ~33 g
• Total Carbohydrates: ~14 g
• Dietary Fiber: ~7 g
• Net Carbs: ~7 g
• Protein: ~37 g

Notes on ingredients per serving (approx.):

• Shrimp (6 oz raw before cooking): ~170 kcal, 1.5 g fat, 0 g carbs, 36 g protein
• Olive oil in marinade/cooking (about 1.5 tbsp total per serving): ~180 kcal, 21 g fat
• Butter in cauli rice (0.25 tbsp): ~25 kcal, 3 g fat
• Cauliflower rice (6 oz): ~35 kcal, 7 g carbs, 3 g fiber
• Avocado (1/4 large): ~80 kcal, 7 g fat, 4 g carbs, 3 g fiber
• Crema (about 2 tbsp): ~55 kcal, 5.5 g fat, 1 g carbs
• Cotija (0.25 oz): ~25 kcal, 2 g fat, 0 g carbs, 1.5 g protein
• Pepitas (0.5 tbsp): ~25 kcal, 2 g fat, 1 g carbs, 0.5 g fiber, 1 g protein
• Lime, garlic, herbs, cabbage, jalapeño: minimal calories/carbs; ~2–3 g carbs total

Disclaimer: Nutrition values are estimates and will vary based on exact ingredients, brands, and portion sizes.

Shortcut Corner

• Buy pre-riced cauliflower. Frozen works great and won’t judge you.
• Use jarred minced garlic. Purists will cope. Your dinner will still slap.
• Swap crema for store-bought avocado ranch or chipotle mayo. Check labels for sneaky sugars.

FAQ

Can I use frozen shrimp?

Absolutely. Thaw in the fridge overnight, or do a quick thaw in cold water for 15–20 minutes. Pat very dry so you get that good sear instead of a steam bath.

What if I hate cilantro?

Use parsley and a little mint. You’ll lose the signature flavor, but the lime-garlic-chili combo still carries. IMO, cilantro makes it, but do you.

Is this spicy?

Mild by default. Add jalapeño, extra red pepper flakes, or a dash of hot sauce if you want heat. Kids (or spice wimps) can skip the jalapeño and still love it.

How long does cooked shrimp keep?

Up to 3 days in the fridge in a sealed container. Reheat gently or eat chilled on top of your bowl. Shrimp turns rubbery if you nuke it too long—consider this your friendly PSA.

Can I swap the protein?

Yep. Use chicken thighs (air-fry or pan-sear), salmon, or even tofu if you’re just here for the vibes and not strict keto. Adjust cook times and seasonings as needed.

Do I need the crema?

No, but it makes the bowl feel complete. If you’re keeping it super clean, drizzle extra-virgin olive oil, lime juice, and a pinch of salt. Still delicious, still keto.

Final Bite

These Keto Cilantro Lime Shrimp Bowls bring bright flavors, quick cook times, and customizable layers. You get restaurant-level taste without the wait—or the carbs. Make them once, and they’ll slide straight into your weekly rotation, FYI.