Grilled Shrimp Bowl with Cilantro Lime Sauce Recipe
A bright and smoky grilled shrimp bowl tossed in a zesty cilantro-lime marinade, layered over rice or quinoa with black beans, corn, avocado, and red onion for a satisfying, weeknight-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: American with Latin influences
- Diet: Gluten Free
Ingredients
Scale
Shrimp and Marinade
- 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
Base
- 4 cups cooked rice or quinoa
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup corn (fresh, frozen and thawed, or canned)
Toppings & Garnish
- 1 avocado (sliced or diced)
- 1/2 red onion (thinly sliced)
- 1 lime (cut into wedges for serving)
Instructions
- Make the marinade: Whisk the olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and black pepper in a medium bowl.
- Marinate the shrimp: Add the shrimp and toss to coat. Marinate for 15 to 30 minutes.
- Prepare the grill: Heat an outdoor grill or indoor grill pan over medium-high heat. Thread the shrimp onto skewers if using them.
- Grill the shrimp: Grill the shrimp for 2 to 3 minutes per side, until pink, opaque, and cooked through. Do not overcook.
- Assemble bowls: Divide the cooked rice among four bowls. Top with the grilled shrimp, black beans, corn, avocado, and red onion, then serve with lime wedges.
Notes
- For a quicker version, skip skewering and grill directly in a grill pan.
- Rice or quinoa can be cooked in advance and kept ready for assembly.
- Leftovers can be stored in the fridge for up to 2 days; reheat shrimp gently to avoid toughness.
Keywords: shrimp, cilantro lime, grilled shrimp bowl, rice, beans, corn, avocado, healthy dinner
