Our fresh Cilantro Lime Shrimp Rice Bowl is the most epic rice bowl that you are going to be loving all summer long! Made with flavorful grilled shrimp, fresh grilled corn salad, avocado, and a homemade cilantro yogurt sauce all served on top of a bed of rice. The perfect rice bowl recipe!
The Best Cilantro Lime Shrimp Rice Bowl
After perfecting how to grill shrimp and making a Bang Bang Shrimp Rice Bowl, we knew that we had to create another amazing rice bowl recipe featuring this marinated shrimp that is cooked entirely on the grill! We have combined this grilled shrimp with all the best flavors in our grilled corn salad and a homemade sauce that features our favorite fresh ingredients – lime juice and cilantro. Build your bowl any way you want for the best dinner!
Looking for More Rice Bowl Recipes?
If you love an ultimate rice bowl as much as we do, you definitely need to try our Lox Bagel Rice Bowl!
What You Will Need
- fresh shrimp – we always have a bag of frozen shrimp in the freezer, just make sure they are fully thawed before cooking.
- lime juice & lime zest – love this fresh acidity to lighten and brighten all the best flavor.
- extra virgin olive oil – an essential base for any homemade shrimp marinade.
- cilantro – the best fresh herb that is always bursting out of our garden!
- kosher salt – a simple seasoning that is always a must.
- corn salad – feel free to switch up your corn salad ingredients or use other favorite toppings.
- cilantro yogurt sauce – absolutely love this creamy yogurt sauce on top!
- cooked rice – any variety of rice works here, just pick-up some jasmine rice, white rice, or brown rice at your local grocery store.
- avocado – one of our all-time favorite ingredients in any recipe.
- lime wedges – serve alongside the rice bowls for that fresh squeeze of lime juice.
How To Make Cilantro Lime Shrimp Bowls
The first steps to making this easy recipe are to remove the tails and shells from the shrimp and gather the marinade ingredients.
Place everything for the marinade in a small food processor and blend until smooth. Pour the shrimp marinade over the raw shrimp in a large bowl or reusable bag.
While the shrimp marinates, mix up the grilled corn salad in a large bowl and set aside.
Now it is time for the cilantro lime sauce. Again, you can place all of the ingredients in a small food processor or blender and blend until smooth. Keep covered in the fridge until ready to use.
Next, fire up that grill and preheat to a medium high heat. Make sure the hot grill grates are clean, pull shrimp out of the marinade (allowing excess to drip off), and place the shrimp directly on those grates. Allow to cook for about 1-2 minutes per side.
Then build your shrimp rice bowl! Rice on the bottom, then grilled shrimp, corn salad, sliced avocado, a generous dollop of yogurt sauce, and some fresh cilantro.
Pro Tip
This delicious rice bowl recipe can be made even easier for busy weeknights by meal prepping ahead of time! You can mix the sauce ahead of time, cook the rice, and make the corn salad 1-2 days before serving. Just make sure you store them in separate containers in the fridge.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Shrimp Recipes You Might Like
Cilantro Lime Shrimp Bowl
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Grill
- Cuisine: American
Description
A seriously delicious shrimp rice bowl recipe that is packed with flavor from the homemade cilantro lime marinade and sauce!
Ingredients
- 1 lb large shrimp, raw and shelled*
Cilantro Lime Shrimp Marinade:
- 1/2 cup fresh lime juice
- zest of 1–2 limes
- 1/2 cup extra light olive oil
- 1 cup fresh cilantro, chopped
- 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 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. Taste and add any additional salt, as desired. 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 (depending upon how thick they are) – 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 (as desired).
Notes
- *Shrimp: You could easily use 2 lbs of shrimp here and there should be enough if you want to increase the protein for 4 bowls.
- **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!
Nutrition
- Serving Size: 6oz
- Calories: 413
- Sugar: 6.8 g
- Sodium: 213.4 mg
- Fat: 18.3 g
- Carbohydrates: 47 g
- Protein: 19.3 g
- Cholesterol: 97.6 mg
Shannon Beaty says
Made these tonight and they were sooooo good! Very refreshing and tasty after a hot day here in Colorado!
Bridget Montag says
So glad you liked it! Thanks for the review Shannon!