This flavorful, healthy grilled avocado, corn, and shrimp bowl recipe with cilantro-lime rice is the perfect warm-weather dish! It’s easy enough to make on a weeknight, it’s also great to serve to guests. And it’s so yummy!

Grilled Shrimp Bowl

Grilled Corn and Shrimp Bowl Recipe

Get ready for summer dinners! When the weather starts to warm up, I start dreaming about getting out of my kitchen, which can get pretty stuffy in the late afternoons and early evenings.

And this grilled corn, avocado, and shrimp bowl is perfect for al fresco dining. The dish requires minimal prep — especially if you use frozen, pre-cooked rice. And the avocados, corn, and shrimp are all cooked on the grill.

Doesn’t get much simpler than that!

Everything You Need to Make Grilled Shimp Bowls

This grilled shrimp bowl recipe features fresh, in-season summer produce at its very best! Here’s what you’ll need.

  • RICE: You can use brown or white rice. To make things easy, I like to use frozen, pre-cooked rice that’s available at stores like Trader Joe’s and Whole Foods. Just make the rice per the package instructions.
  • GARLIC
  • FRESH LIME JUICE
  • CILANTRO
  • MEDIUM SHRIMP: You can use high-quality fresh or thawed frozen shrimp. Just make sure they’re cleaned and deveined.
  • RIPE AVOCADO: If you don’t want to grill yours, just dice it up right before assembling the bowls.
  • CHERRY TOMATOES
  • FRESH CORN ON THE COB: They’re nothing better than fresh grilled summer corn. I especially love sweet white corn. But you can also use frozen corn if you prefer.
  • OLIVE OIL: You can also use avocado oil
  • SALT & PEPPER

Grilled Shrimp Bowl Recipe Step-By-Step Instructions

Throw together this yummy grilled avocado, corn, and shrimp bowl recipe in 5 easy steps!

  • MAKE RICE: Add lime juice, salt, pepper, and cilantro to the cooked rice. Mix to combine. Set aside.
  • HEAT GRILL: Preheat grill to medium-high heat.
  • PREP & COOK SHRIMP: In a large bowl, combine the shrimp with garlic, oil, sea salt, and pepper. Add the shrimp to the grill and cook for about 2 minutes on each side.
  • PREP & GRILL CORN AND AVOCADO: Using a basting brush, brush the corn and top of the avocado with a tiny bit of oil and sprinkle with salt. Add to avocado cut-side down to the grill and cook until charred, about 3 minutes. Add corn and grill, turning often, until cooked and slightly charred on all sides, about 10 minutes.
  • ASSEMBLE BOWLS: Once the corn is cooked and slightly cooled, cut the corn from the cob. Divide the cooked rice between 2 bowls. Top each bowl equally with shrimp, avocado, corn, and tomatoes. Season with salt and pepper to taste.

A Few More Recipe Tips

Here are a few more tips for making this grilled shrimp bowl recipe.

  • MAKE AHEAD & STORAGE: This dish will last for 2-3 days. Make sure to store it in the refrigerator in an air-tight container.
  • AVOCADO: To grill the avocado, slice it in half, remove the pit and lightly baste with oil. Season with a pinch of salt. Place the avocado cut side down on the grill to cook.
  • CORN: To grill the corn, remove the husk and lightly brush with oil, and season with a sprinkle of salt. Add the corn directly to the (clean) heated grill.
  • RECIPE: The recipe is inspired by one by Rachel Maser.

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Clean Eating Grilled Shrimp and Corn Bowl

Grilled Shrimp and Corn Over Cilantro Lime Rice

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Description

This healthy, flavorful grilled avocado, corn, and shrimp bowl recipe with cilantro-lime rice is a favorite in our house! It’s yummy and so easy to make.

Ingredients

Units Scale
  • 1 cup cooked brown (or white) rice
  • 2 cloves fresh garlic, minced
  • 1/4 cup fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 pound medium shrimp, peeled and deveined (if using frozen, make sure they’re thawed)
  • 1 medium avocado, sliced in half with pit removed (keep the skin on)
  • 1 fresh cob of corn, shucked
  • 1 cup cherry tomatoes, sliced (I roasted these in the oven at 400 degrees F)
  • 2 tablespoons olive oil (or avocado oil)
  • Sea salt and ground black pepper, to taste

Instructions

  1. MAKE RICE: Add lime juice, salt, pepper, and cilantro to the prepared rice. Mix to combine. Set aside.
  2. HEAT GRILL: Preheat grill to medium-high heat.
  3. PREP & COOK SHRIMP: In a large bowl, combine the shrimp with garlic, oil, sea salt, and pepper.  Add the shrimp to the grill and cook for about 2 minutes on each side.
  4. PREP & GRILL CORN AND AVOCADO: Using a basting brush, brush the corn and top of the the avocado with a tiny bit of oil and sprinkle with salt. Add to avocado cut-side down to the grill and cook until charred, about 3 minutes. Add corn and grill, turning often, until cooked and slightly charred on all sides, about 10 minutes.
  5. ASSEMBLE BOWLS: Once the corn is cook and slightly cooled, cut the corn from the cob. Divide the cooked rice between 2 bowls. Top each bowl equally with shrimp, avocado, corn, and tomatoes. Season with salt and pepper to taste.

Notes

  •  MAKE AHEAD & STORAGE: This dish will last for 2-3 days. Make sure to store it i the refrigerator in an air-tight container.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: grill

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