Our fresh Cilantro Lime Shrimp Rice Bowl is an ideal summer meal — a flavorful rice bowl layered with grilled shrimp, a vibrant grilled corn salad, creamy avocado, and a homemade cilantro-yogurt sauce, all served over a bed of rice.
After perfecting techniques like how to grill shrimp and recipes such as a Bang Bang Shrimp Rice Bowl, we developed another favorite rice bowl that uses marinated shrimp cooked entirely on the grill. We pair the shrimp with our grilled corn salad and a zesty cilantro-lime sauce. Build the bowls the way you like for a fast, flavorful dinner.
Looking for More Rice Bowl Recipes?
If you enjoy rice bowls, try a Lox Bagel Rice Bowl for a different but equally satisfying option.
What You Will Need
- fresh shrimp – thawed if frozen; remove shells and tails before cooking.
- lime juice & lime zest – bright acidity that lifts the dish.
- olive oil – a base for the marinade and sauce.
- cilantro – fresh herb for marinade and sauce.
- kosher salt – adjust to taste.
- corn salad – grilled corn mixed with tomatoes, cucumber, red onion and a light dressing.
- cilantro yogurt sauce – creamy, tangy topping made with Greek yogurt, cilantro and lime.
- cooked rice – jasmine, white, or brown rice all work well.
- avocado – sliced for richness and texture.
- lime wedges – for finishing the bowls with a fresh squeeze.
How To Make Cilantro Lime Shrimp Bowls
Start by peeling and deveining the shrimp and gather the marinade ingredients.
Blend the marinade ingredients until smooth and pour over the shrimp in a bowl or reusable bag. Toss to coat and let the shrimp marinate while you prepare the other components.
Mix the grilled corn salad in a large bowl: combine grilled corn kernels, halved cherry tomatoes, diced red onion and sliced cucumber with a simple dressing of olive oil, a splash of lemon, minced garlic, Italian seasoning, salt and pepper.
Make the cilantro-lime yogurt sauce by blending Greek yogurt, mayo, lime juice and zest, olive oil, chopped cilantro, salt and pepper until smooth. Chill until ready to use.
Preheat the grill to medium-high and ensure the grates are clean. Remove shrimp from the marinade, letting excess drip off, then place shrimp directly on the hot grates. Season lightly with salt and pepper and grill about 1–2 minutes per side, until shrimp are opaque and cooked through. Transfer to a plate.
Assemble the bowls: spoon rice into bowls, top with grilled shrimp, corn salad, sliced avocado, a generous dollop of cilantro-lime yogurt sauce and extra chopped cilantro. Serve with lime wedges.
Pro Tip
Make weeknight dinners easier by prepping in advance. The sauce keeps well in the fridge, rice can be cooked ahead, and the corn salad can be made one to two days before serving. Store components separately and assemble just before eating.
Other Shrimp Recipes You Might Like
- Ultimate Grilled Shrimp Salad
- Cilantro Lime Shrimp
- Shrimp Fried Cauliflower Rice
- Chili Lime Shrimp Rice Bowl
- Easy Shrimp Tacos with Chipotle-Lime Slaw
Cilantro Lime Shrimp Bowl
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Ingredients
- 1 pound large shrimp, raw and shelled*
Cilantro Lime Shrimp Marinade:
- 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, more to taste
Corn Salad:
- 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
Cilantro Lime Greek Yogurt Sauce:
- 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
Other Rice Bowl Ingredients:
- 4 cups rice, cooked
- 2 avocados, sliced
- lime wedges
- fresh cilantro, for garnish
Instructions
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Marinade: Combine marinade ingredients in a blender or food processor and blend until smooth. Add shrimp to a bag or bowl, pour marinade over the shrimp, toss to coat and set aside.
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Corn Salad: Whisk olive oil, minced garlic, lemon juice, Italian seasoning, salt and pepper. Toss with grilled corn kernels, cherry tomatoes, red onion and cucumber. Set aside.
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Cilantro Lime Sauce: Blend sauce ingredients until smooth, taste and adjust seasoning. Refrigerate until ready to use.
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Grill Shrimp: Preheat grill to medium-high. Remove shrimp from marinade, discard excess, and grill directly on the grates about 1–2 minutes per side until opaque and cooked through. Transfer to a plate.
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Build Bowls: Divide cooked rice among four bowls. Top with corn salad, grilled shrimp, avocado slices, cilantro-lime sauce and extra cilantro. Serve with lime wedges.
Notes
- *Shrimp: You can increase to 2 lbs of shrimp if you want more protein for four bowls.
- Dairy-Free: Substitute plain dairy-free yogurt for Greek yogurt to make the sauce dairy-free.
- Grilled Corn Salad: Use thawed frozen corn or canned corn if you prefer not to grill fresh corn.
Nutrition
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Carbohydrates: 183g
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Protein: 38g
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Fat: 32g
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Saturated Fat: 5g
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