Dinner

Grilled Shrimp Bowl with Cilantro Lime Sauce Recipe

Name: Grilled Shrimp Bowl with Cilantro Lime Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American with Latin influences
Ingredients: 1 lb large raw shrimp (peeled and deveined); 3 tbsp olive oil; 1/4 cup fresh lime juice; 1/4 cup fresh cilantro (chopped); 3 cloves garlic (minced); 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups cooked rice or quinoa; 1 can (15 oz) black beans (rinsed and drained); 1 cup corn (fresh, frozen and thawed, or canned); 1 avocado (sliced or diced); 1/2 red onion (thinly sliced); 1 lime (cut into wedges for serving)

ByMaya bella November 13, 2026November 13, 2026

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Introduction

A bright, protein-packed bowl that comes together in minutes. Succulent shrimp mingle with a zippy cilantro lime sauce, layered over rice or quinoa and colorful toppings for a complete meal.

A white bowl sits on a white marbled surface, filled with a bed of pale quinoa as the base, topped with a cluster of charred golden brown shrimp arranged in a loose circle, each shrimp having a caramelized crust with dark edges and a light juicy center, and sprinkled with chopped fresh parsley. On one side there are bright yellow corn kernels and small diced red onion, with a creamy sauce drizzled over to tie the colors, while a fan of sliced ripe avocado sits opposite, its green color vivid against the white bowl, and a small spoonful of tomato and herb salsa adds red and green specks to the mix. The overall look combines warm browns, sunny yellows, vivid greens, and a pop of purple from onion, all finished with a final light green herb garnish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large raw shrimp (peeled and deveined)
3 tbsp olive oil
1/4 cup fresh lime juice
1/4 cup fresh cilantro (chopped)
3 cloves garlic (minced)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
4 cups cooked rice or quinoa
1 can (15 oz) black beans (rinsed and drained)
1 cup corn (fresh, frozen and thawed, or canned)
1 avocado (sliced or diced)
1/2 red onion (thinly sliced)
1 lime (cut into wedges for serving)

Instructions

Step 1: Whisk the olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and black pepper in a medium bowl.
Step 2: Add the shrimp and toss to coat. Marinate for 15 to 30 minutes.
Step 3: Heat an outdoor grill or indoor grill pan over medium-high heat. Thread the shrimp onto skewers if using them.
Step 4: Grill the shrimp for 2 to 3 minutes per side, until pink, opaque, and cooked through. Do not overcook.
Step 5: Divide the cooked rice among four bowls. Top with the grilled shrimp, black beans, corn, avocado, and red onion, then serve with lime wedges.

Tips & Variations

Swap the rice for quinoa or a mix of grains for extra texture.
For a lighter version, skip the avocado or reduce the oil in the marinade by half.
Add chopped fresh jalapeño or red pepper for extra heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or in a microwave, and add a fresh squeeze of lime to brighten the flavors.