Go Back
+ servings
A white bowl with shrimp, rice and vegetables.
4.38 from 8 votes

Cilantro Lime Shrimp Bowls

Enjoy our ultimate cilantro lime shrimp bowl recipe - a delightful blend of seasoned shrimp, zesty cilantro lime crema, and fresh ingredients. Perfect for meal prep and bursting with flavor!
Prep 40 minutes
Cook 5 minutes
Total 45 minutes
Fat 21
Carbs 54
Protein 25
Yield 6

Ingredients

  • 1.5 lbs. jumbo shrimp uncooked, peeled, deveined, tails removed, and thawed
  • 2 teaspoons sea salt separated
  • 1.5 tablespoons lime zest ~1 small lime
  • 3 cloves garlic minced
  • 2 lbs. Roma tomatoes quartered and halved*
  • 10 oz. sweet corn thawed or freshly cut off the cob
  • 3/4 cup chopped cilantro separated
  • 1.5 tablespoons fresh lime juice separated
  • 1 teaspoon ground cumin
  • 2 tablespoons avocado oil
  • 2 teaspoons apple cider vinegar
  • 4-5 cups cooked white rice*
  • 2 large avocados sliced

Greek Yogurt Crema

  • ½ cup Greek yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped cilantro
  • ½ teaspoon sea salt
  • 2 teaspoons hot sauce

Instructions

  • Pat the shrimp dry and transfer them to a bowl. Season the shrimp with 1 teaspoon salt, lime zest, and garlic. Toss the ingredients together and refrigerate.
  • Prepare the tomato salad. Toss the tomatoes with ½ teaspoon of salt and let them sit for 10-15 minutes to draw out excess moisture.
  • Transfer the tomatoes to a sieve and drain the moisture from them. Add them to a bowl.
  • Add the corn and ½ cup cilantro to the tomatoes and toss. Add 1 tablespoon of lime juice, cumin, 1 tablespoon of avocado oil, apple cider vinegar, and the remaining salt to the salad. Toss to combine. Refrigerate until ready to serve.
  • Remove the shrimp from the refrigerator and let them sit at room temperature for 5 minutes.
  • Heat the remaining avocado oil in a large skillet over medium/high heat.
  • When the oil is hot, add the shrimp to the pan. Cook the shrimp for 2-3 minutes on each side or until the shrimp begins to curl and turn pink. Remove the shrimp from the pan so they stop cooking. Toss with ¼ cup of chopped cilantro and ½ tablespoon of lime juice. Set aside.
  • Mix all of the ingredients for the crema in a bowl until combined.
  • Remove the tomato salad from the refrigerator and toss. Salt to taste.
  • Separate the tomato salad, shrimp, rice, avocado, and crema into 4-6 bowls and serve.

Tips & Notes

Use already prepared rice or prepare the rice yourself. We prefer to cook the rice in the Instant Pot.
  • Rinse 2 cups of long-grain rice under cold water until the water runs clear.
  • Add the rice to the Instant Pot and add 2 cups of water and a pinch of salt. Mix and cook the rice for 4 minutes on high pressure. Once the timer goes off, let the pressure naturally release for 10 minutes. Release the remaining pressure and fluff the rice.

Nutrition Facts

Calories: 487kcal | Carbohydrates: 54g | Protein: 25g | Fat: 21g | Fiber: 8g | Sugar: 7g