This vibrant cilantro lime shrimp bowl is the ultimate wholesome dinner, combining smoky grilled shrimp with a crisp corn salad and a creamy herb-packed sauce. Perfect for warm evenings, this meal comes together quickly and balances bold, zesty flavors with fresh textures. It is an excellent choice for a nutritious weekday meal that feels like a special occasion.
List of ingredients
- 1 pound large shrimp, raw and shelled
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh lime juice
- 1/2 cup extra light olive oil
- zest of 1-2 limes
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2-3 teaspoons garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3-4 ears of grilled sweet corn
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 cups English cucumber, sliced and quartered
- 3/4 cup plain Greek Yogurt
- 1/4 cup mayo
- 1 tablespoon light olive oil
- 2-4 tablespoons lime juice
- zest of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 cups rice of your choice, cooked
- 2 avocado, sliced
- lime wedges
- fresh cilantro
step-by-step instructions
- Marinade: Add marinade ingredients to a small blender or food processor. Blend until combined. Add shrimp to a reusable silicone bag or glass bowl. Pour marinade over top and toss to coat. Set aside.
- Corn Salad: In a small bowl combine olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper. Whisk to combine. Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside.
- Cilantro Lime Sauce: Meanwhile, add Cilantro Lime Sauce ingredients to a small blender or food processor. Blend until smooth. Taste and add any additional salt, cilantro or lime – as desired. Place in refrigerator.
- Grill Shrimp: Ensure grill grates are clean and grill is set to medium-high heat. Remove shrimp from marinade (discard leftover marinade) and let excess drip off. Place shrimp directly on the grill grates. Season lightly with kosher salt and ground black pepper. Cook approx. 1-2 minutes per side or until shrimp is no longer opaque and cooked through. Transfer to plate.
- Build Bowls: Divide rice between 4 bowls. Top with corn salad, shrimp, avocado, cilantro lime sauce and fresh chopped cilantro.
Successful Grilling Approaches
Managing Heat for Even Cooking
To achieve the best results with your shrimp, ensure your grill is preheated correctly to a medium-high temperature. If the grill is too cool, the shrimp will steam rather than sear, leading to a rubbery texture. A quick sear ensures they stay juicy and tender on the inside while acquiring those attractive grill marks on the outside.
Ensuring Clean Grill Grates
Shrimp have a delicate exterior that can easily stick to dirty grates, which makes turning them a challenge. Use a sturdy wire brush to scrub the grates while they are hot before placing the shrimp down. Applying a light brush of high-heat oil to the grates can also prevent sticking and make the cooking process much smoother.
Refining Your Salad Flavors
Selecting the Best Corn
While grilling fresh corn on the cob provides the best smoky sweetness for this salad, you can use high-quality frozen or canned corn if you are short on time. If using frozen, thaw it completely and pat it dry before tossing it with the dressing to keep the salad fresh and vibrant. If using canned, drain the liquid thoroughly to maintain the structural integrity of the cucumber and tomatoes.
Balancing the Acid and Salt
The corn salad relies on a harmony between acidity and seasoning. Always taste your salad after adding the dressing, as the sweetness of the corn can vary by season. You might find you need an extra pinch of salt to highlight the brightness of the cherry tomatoes or a drop more lime juice to cut through the richness of the avocado.
Customizing Your Bowl
Exploring Rice Varieties
The choice of rice can completely change the feel of your bowl. Jasmine rice offers a lovely floral aroma that pairs beautifully with lime, while brown rice adds a pleasant chewiness and extra fiber. For a lighter version, you can even serve the shrimp and salad over a bed of quinoa or cauliflower rice.
Adding Texture and Crunch
If you prefer more texture, consider adding toasted pumpkin seeds or sunflower seeds to the top of the bowl just before serving. These additions provide a nutty crunch that complements the creamy avocado and the soft grilled corn. Be sure to add these right before eating so they retain their crispness against the sauce.
FAQ
How long can I marinate the shrimp?
You should marinate the shrimp for 15 to 30 minutes. Because the marinade contains lime juice, which is acidic, leaving the shrimp in it for too long can cause the texture to become mushy.
Can I prepare the components in advance?
Yes, you can cook the rice, blend the sauce, and assemble the corn salad up to 24 hours in advance. Store these components in separate airtight containers in the refrigerator, and only grill the shrimp right before you are ready to eat to ensure the best texture.
How do I know when the shrimp are cooked perfectly?
Shrimp cook very quickly; they are finished when they turn opaque and form a C-shape. If they curl into a tight O-shape, they may be slightly overcooked, which can make them tougher to chew.
Can I store leftover sauce?
Yes, the cilantro lime sauce stays fresh in an airtight jar in the refrigerator for up to three days. It is a fantastic condiment to have on hand for other grilled vegetables or as a dip for fresh raw carrots and celery throughout the week.
Is this recipe suitable for meal prep?
It is perfect for meal prep if you keep the components separate. Package your rice, corn salad, and shrimp in individual containers, keeping the sauce in a small side cup so you can add it fresh at the office or home. This prevents the rice from absorbing all the moisture and keeps the salad ingredients crisp.
Handling and Storage
Maintaining Freshness
Store any leftovers in separate containers to maintain the best quality of each ingredient. The shrimp should be stored in a shallow, airtight container to cool quickly, which helps keep them tender. The corn salad can last in the fridge for two days, though it is best enjoyed on the day it is made.
Reheating Advice
When reheating the shrimp, do so gently in a microwave for 30 to 45 seconds or briefly in a skillet over low heat. It is best to heat only the shrimp and rice, then add the cold salad and fresh sauce back onto the bowl after the base has warmed up. This keeps the salad crunchy and the sauce cool and refreshing.
Print
Cilantro Lime Shrimp Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A seriously delicious shrimp rice bowl recipe that is packed with flavor from the homemade cilantro lime marinade and sauce!
Ingredients
- 1 pound large shrimp, raw and shelled
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh lime juice
- 1/2 cup extra light olive oil
- zest of 1–2 limes
- 1/2 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2–3 teaspoons garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3–4 ears of grilled sweet corn
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 cups English cucumber, sliced and quartered
- 3/4 cup plain Greek Yogurt
- 1/4 cup mayo
- 1 tablespoon light olive oil
- 2–4 tablespoons lime juice
- zest of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 cups rice of your choice, cooked
- 2 avocado, sliced
- lime wedges
- fresh cilantro
Instructions
- Marinade: Add marinade ingredients to a small blender or food processor. Blend until combined. Add shrimp to a reusable silicone bag or glass bowl. Pour marinade over top and toss to coat. Set aside.
- Corn Salad: In a small bowl combine olive oil, minced garlic, lemon juice, Italian seasoning, kosher salt and ground black pepper. Whisk to combine. Add corn, cherry tomatoes, red onion and cucumber to a medium bowl. Pour dressing over top and toss to coat. Set aside.
- Cilantro Lime Sauce: Meanwhile, add Cilantro Lime Sauce ingredients to a small blender or food processor. Blend until smooth. Taste and add any additional salt, cilantro or lime – as desired. Place in refrigerator.
- Grill Shrimp: Ensure grill grates are clean and grill is set to medium-high heat. Remove shrimp from marinade (discard leftover marinade) and let excess drip off. Place shrimp directly on the grill grates. Season lightly with kosher salt and ground black pepper. Cook approx. 1-2 minutes per side or until shrimp is no longer opaque and cooked through. Transfer to plate.
- Build Bowls: Divide rice between 4 bowls. Top with corn salad, shrimp, avocado, cilantro lime sauce and fresh chopped cilantro.
Notes
Shrimp: You could easily use 2 lbs of shrimp here if you want to increase the protein. Dairy-Free: you can use a plain, dairy-free yogurt instead of the plain Greek yogurt to make this dairy-free. Grilled Corn Salad: you can use frozen (thawed) corn or even canned if you don’t want to grill it!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 1163 kcal
- Sugar: 11 g
- Sodium: 1392 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 183 g
- Fiber: 12 g
- Protein: 38 g
- Cholesterol: 147 mg