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Handheld photo of a Grilled Shrimp Bowl showing the red spice rub on the shrimp and the vibrant green cilantro sprigs.

Grilled Shrimp Bowl with Creamy Lime Drizzle and Charred Corn

A vibrant Grilled Shrimp Bowl featuring spice-rubbed jumbo shrimp, charred sweet corn, and creamy lime sauce over fluffy white rice. A perfect 30-minute healthy dinner for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American, Mexican-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Jumbo Shrimp peeled and deveined
  • 1 tbsp Smoked Paprika for red rub
  • 1 tsp Garlic Powder
  • 1 tsp Ground Cumin
  • 2 cups (370g) Cooked White Rice fluffy and hot
  • 1.5 cups (250g) Sweet Corn Kernels charred
  • 1 large Ripe Avocado sliced into a fan
  • 1/4 cup Red Onion finely diced
  • 1/2 cup (120ml) Sour Cream or Greek yogurt
  • 1 tbsp Lime Juice freshly squeezed

Equipment

  • 1 Grill or Cast-Iron Skillet For charring shrimp and corn.
  • 1 Small Squeeze Bottle For the zigzag sauce drizzle.

Method
 

Preparation
  1. Cook the white rice until fluffy. Whisk sour cream and lime juice until smooth for the drizzle.
  2. Sear corn kernels in a hot skillet until dark char marks appear.
  3. Toss shrimp in the red spice rub and grill for 2-3 minutes per side until charred and opaque.
  4. Layer rice, corn, avocado fan, and shrimp in a white bowl. Top with diced onion and a zigzag of lime sauce.

Notes

Ensure the grill is very hot to get dark char marks without overcooking the shrimp.
Use a squeeze bottle for a clean zigzag sauce pattern.