Peruvian Shrimp Bowls with an aji verde inspired cilantro mint sauce are quick and easy to make, so flavorful, and the perfect option for a quick dinner or meal prep.
These easy Peruvian Shrimp Bowls made with spiced shrimp, an addictive spicy cilantro mint sauce, and rice come together in less than 20 minutes. Top them with Peruvian Salsa Criolla and some sliced avocado for a quick and easy meal.
You'll want to make these amazing shrimp bowls as soon as possible. As we continue to cook at home, I am craving new flavors and have been really missing one of a local Peruvian restaurant that we love. Inspired by those flavors, I whipped up these rice bowls last week and of course, they wouldn't be complete without an amazing Peruvian green sauce.
The sauce for this recipe is kind of a mash-up between an aji verde and huacatay sauce, two traditional Peruvian sauces. Huacatay is usually made with black mint but since that can be hard to find, fresh mint works great. Aji verde is made with fresh cilantro. Both are made with aji amarillo, but for this version, jalapenos will work. The end result is this creamy green sauce with cilantro, mint, jalapenos, garlic, and lime juice that tastes good on everything.
Now when it comes to serving this dish, you can customize these bowls with all different veggies, fresh herbs, and extra lime. You can even swap out the protein or grains. Just don't miss the sauce!
What to Serve with Peruvian Shrimp Bowls?
- Salsa criolla is a typical Peruvian condiment made with pickled red onions and tomatoes that everyone should add to these shrimp bowls.
- To balance the spice in the cilantro mint sauce, try slicing some avocado to serve on the side.
- Extra vegetables are never a bad thing, so consider sauteting some green beans, snap peas, or broccoli to serve alongside the shrimp and rice.
- Double up the rice by using a combination of regular cooked brown or white rice paired with cauliflower rice.
- Crunchy colelsaw or greens can be a great addition to this dish, a favorite is this Creamy Mexican Colelsaw.
Recipe Tips and Ideas
These delicious shrimp bowls inspired by Peruvian flavors can be customized based on what you have at home in your fridge, freezer, and pantry. They can be made spicy or mild, with rice or a low carb option, with shrimp or another protein - the options are endless.
- For those who don't like spice, leave the jalapenos out when making the cilantro mint sauce.
- If you prefer a more traditional aji verde sauce, then leave out the mint when making the green sauce for this dish.
- For a low carb option, serve this over some cauliflower rice or zucchini noodles.
- If shrimp isn't your favorite, this will work with chicken, pork, steak, salmon, or another fish or seafood. It also works with tofu or tempeh.
- To add an additional layer of flavor, make coconut rice using canned coconut milk to replace some of the cooking liquid for the rice. Add shredded coconut and a touch of sugar to bring out the sweetness of the coconut.
- For those who don't like cilantro, you could make the sauce with fresh basil, parsley, or a combination of different fresh herbs.
- These Peruvian shrimp bowls work with any type fo cooked grains, different proteins, and additional vegetables. The magic happens with the green cilantro mint sauce that is similar to a traditional Peruvian aji Verde.
Meal Prep Tips and Ideas
These a great option for meal prep since the shrimp, rice, and sauce can all be made in advance and keep well in the fridge for 3-4 days. The sauce will keep for up to 2 weeks. Make sure to let the shrimp and rice fully cool before packing them into individual containers. Then pack the sauce on the side along with any vegetables or herbs so that it can be added after heating up the bowls.
More healthy shrimp recipes
Peruvian Shrimp Bowls
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- 1.33 lbs shrimp, peeled and deveined
- 1 tbsp olive oil (sauce)
- 2 tbsp lime juice (sauce)
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp brown sugar (optional)
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 Salt and pepper (sauce)
- 1/4 cup low fat mayonnaise (sauce)
- 1 bunch fresh cilantro, stems and all (sauce)
- 2 tbsp fresh mint (sauce)
- 2 jalapenos (seeded if you don't want it hot, for sauce)
- 2 cloves garlic (sauce)
- 2 cups cooked white rice
Make the shrimp: Toss the shrimp with the olive oil, lime juice, cumin, brown sugar, paprika, oregano, salt, and pepper. Let sit for 15 minutes. Preheat your grill or grill pan or regular pan to medium high heat. Cook the shrimp for 2-3 minutes per side or until shrimp have started to form black grill lines/charred edges and are opaque in the middle.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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