Name: Smoky Shrimp Bowls with Orange-Cabbage Slaw
Total time: 30 min
Ingredients: ¼ cup lime juice (2 limes); 1 tablespoon extra-virgin olive oil; 1½ teaspoons sugar; ½ teaspoon kosher salt; 4 cups thinly sliced red cabbage; 4 oranges peeled, segmented, and chopped; ¼ coarsely chopped fresh cilantro; 1 avocado, halved, pitted, and cut into ½-inch pieces; 1 pound large shrimp (26 to 30 per pound), peeled and deveined; 1½ teaspoons kosher salt; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon chili powder; 2 tablespoons extra-virgin olive oil; ¼ cup lime juice (2 limes); 4 cups cooked rice or quinoa

Smoky Shrimp Bowls with Orange-Cabbage Slaw

By Aran Goyoaga

Published on July 20, 2026

Time

30 minutes

Yield

Serves 4

Ingredients

Slaw

¼ cup lime juice (2 limes)1 tablespoon extra-virgin olive oil 1½ teaspoons sugar ½ teaspoon kosher salt 4 cups thinly sliced red cabbage 4 oranges peeled, segmented, and chopped¼ coarsely chopped fresh cilantro 1 avocado, halved, pitted, and cut into ½-inch pieces

Shrimp

1 pound large shrimp (26 to 30 per pound), peeled and deveined1½ teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon chili powder 2 tablespoons extra-virgin olive oil ¼ cup lime juice (2 limes)

4 cups cooked rice or quinoa

Before You Begin

We prefer untreated shrimp, but if your shrimp are treated with salt or additives such as sodium tripolyphosphate (STPP), do not add the salt in step 2. These bowls are particularly good drizzled with creamy, herby Ají Verde, which is simple to whip up.

Instructions

for the slaw

Whisk ¼ cup lime juice, 1 tablespoon extra-virgin olive oil, 1½ teaspoons sugar, and ½ teaspoon kosher salt together in large bowl until sugar dissolves. Add 4 cups thinly sliced red cabbage; 2 oranges, peeled, segmented, and chopped; and ¼ cup cilantro, chopped coarse, and toss to combine. Let sit at room temperature while preparing shrimp to soften cabbage slightly and allow flavors to meld.

for the shrimp

Pat 1 pound shrimp, peeled and deveined, dry with paper towels. Combine 1½ teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon chili powder in medium bowl. Add shrimp and toss until evenly coated. Heat 2 tablespoons extra-virgin olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp in single layer and cook until lightly browned on first side, 1 to 2 minutes. Flip shrimp and continue to cook until opaque throughout and just cooked through, 1 to 2 minutes longer. Add ¼ cup lime juice (it will splatter) and swirl skillet for 15 seconds. Transfer shrimp to clean plate.

Fold 1 avocado, cut into ½-inch pieces, into slaw right before serving. Divide 4 cups cooked rice among 4 serving bowls. Arrange shrimp and slaw over rice and serve immediately.