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Close up of a Grilled Shrimp Bowl showing the glossy reddish-orange spice rub on the shrimp and roasted corn with toasted edges.

Grilled Shrimp Bowl with Charred Corn and Lime Crema

A vibrant Grilled Shrimp Bowl featuring charred spice-rubbed shrimp, roasted corn, and creamy avocado over fluffy jasmine rice. Topped with a zesty lime crema, this 30-minute meal is healthy, high-protein, and visually stunning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 450 g Large Shrimp peeled and deveined (1 lb)
  • 15 ml Smoked Paprika 1 tbsp
  • 185 g Jasmine Rice 1 cup dry
  • 1 large Avocado sliced
  • 150 g Yellow Corn 1 cup
  • 120 ml Mexican Crema 1/2 cup
  • 1 whole Lime half juiced, half for wedges

Equipment

  • 1 Cast Iron Skillet or Grill Pan Used for searing shrimp and corn.
  • 1 Small Whisk For the lime crema.

Method
 

Preparation
  1. Cook jasmine rice according to package directions until fluffy and white.
  2. In a hot skillet, roast corn kernels until they develop visible toasted brown edges.
  3. Toss shrimp in spice rub and grill for 2 minutes per side until deep brown char marks appear.
  4. Arrange shrimp, avocado, and corn over rice. Drizzle with lime crema and garnish with cilantro and red onion.

Notes

For the best char, pat shrimp dry before adding the spice rub.
Use a high-smoke point oil like avocado oil for grilling.