Cilantro Lime Shrimp Bowl
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 homemade Italian seasoning or store-bought
- 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!
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