Grilled Shrimp Bowl
A bright and balanced grilled shrimp bowl with smoky spice-rubbed shrimp, fire-roasted corn, creamy avocado, and zesty lime over fluffy rice and crisp greens. It's a fresh, fast dinner that feels like a restaurant dish at home.
Equipment
- Large skillet or grill pan
- Saucepan for rice
- Small saucepan for beans
Ingredients
- 1 lb jumbo shrimp, peeled and deveined (16/20 count)
- 1 tbsp avocado oil
- 1 tsp smoked paprika
- 1 cup long-grain white rice, rinsed
- 2 cups mixed greens
- 1 cup corn kernels, fire-roasted or charred
- 1 large avocado, sliced into wedges
- 1 cup cherry tomatoes, halved
- 1 can black beans, rinsed and drained 400g can
- 1/2 cup sour cream or Greek yogurt
- 1 whole lime, juiced and zested
Instructions
- Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to package directions, then fluff with a fork and keep warm.
- Char the corn: Heat a large skillet or grill pan over high heat. Add the corn kernels in a single layer and let them cook without stirring for 1-2 minutes, until charred in spots. Toss and cook 1 more minute, then transfer to a bowl.
- Season the shrimp: Pat the shrimp very dry with paper towels. In a bowl, toss the shrimp with avocado oil, smoked paprika, and a generous pinch of salt and pepper until evenly coated.
- Grill the shrimp: In the same hot skillet, add the shrimp in a single layer. Cook for 2-3 minutes per side, until pink and opaque with light charring. Remove from heat and squeeze a little lime juice over them.
- Warm the beans: In a small saucepan, warm the rinsed black beans over low heat with a pinch of salt and a splash of water, just until heated through.
- Assemble the bowls: Divide the rice and mixed greens among bowls. Top with charred corn, black beans, cherry tomatoes, and avocado slices. Arrange the grilled shrimp on top.
- Finish and serve: Add a dollop of sour cream, a sprinkle of lime zest, and an extra squeeze of lime juice. Serve immediately.
Notes
Storage: Store shrimp, rice, corn, beans, and greens in separate airtight containers in the refrigerator for up to 3 days. Keep greens with a paper towel to absorb moisture.
Reheating: Gently reheat shrimp in a skillet over medium-low heat with a splash of water or oil until just warmed through. Reheat rice with a sprinkle of water, covered, in the microwave.
Best Tips: Pat shrimp very dry before seasoning for a better sear. Don't overcrowd the pan. Char corn without stirring too often for the best smoky flavor.
Variations: Swap shrimp for grilled chicken, salmon, or tofu. Use quinoa or cauliflower rice. Add crushed tortilla chips for crunch. Make it dairy-free with extra avocado.