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–+ servings
Grilled shrimp bowl with creamy spicy-lime dressing and charred corn salsa

Grilled Shrimp Bowl

A vibrant and easy-to-make grilled shrimp bowl topped with creamy spicy-lime dressing and charred corn salsa, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Mexican, Seafood
Servings 4 servings
Calories 600 kcal

Ingredients
  

For the bowl

  • 1 lb Large Shrimp (16/20 count, peeled and deveined)
  • 2 cups Long-grain white rice (uncooked)
  • 1.5 cups Yellow corn kernels (roasted or charred)
  • 1/4 cup Red onion (finely diced)
  • 1/4 cup Fresh cilantro (chopped)
  • 2 medium Avocados (mashed until creamy) Add extra lime juice to keep it fresh.

For the dressing

  • 1/4 cup Mayonnaise
  • 2 tbsp Lime juice (divided)
  • 1 tsp Sriracha Can adjust for spice level.

Instructions
 

Prepare the Base

  • Cook the rice according to the package instructions. Rinse it first for fluffier results.
  • Once cooked, fluff it with a fork and set aside to cool slightly.

Prepare Salsa and Toppings

  • In a bowl, mix the corn, red onion, and cilantro. Add a tablespoon of lime juice for freshness.

Grill Shrimp

  • Heat the grill to medium-high. Season the shrimp with salt and a drizzle of olive oil.
  • Grill for about 2-3 minutes per side until they are opaque and have nice grill marks.

Assemble and Sauce

  • In a small bowl, combine mayonnaise, remaining lime juice, and Sriracha for the dressing. Mix until smooth.
  • Assemble the bowls with rice, grilled shrimp, and corn salsa, and drizzle the spicy dressing over top.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven to maintain texture.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 63gProtein: 34gFat: 25gSaturated Fat: 5gSodium: 500mgFiber: 8gSugar: 3g
Keyword Corn Salsa, Creamy Dressing, grilled shrimp, Quick Dinner, Shrimp Bowl
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