Grilled Shrimp Bowl with Fire-Roasted Corn and Creamy Lime Crema
A vibrant, protein-packed Grilled Shrimp Bowl featuring charred succulent shrimp, fire-roasted corn, and fluffy white rice. Topped with a zesty lime crema, this bowl is a perfect balance of smoky, creamy, and fresh flavors.
Equipment
- Large Cast Iron Grill Pan optional
Ingredients
Main Components:
- 1 lb 450g Jumbo Shrimp Peeled and deveined, 16/20 count
- 1 tbsp 15ml Avocado Oil For searing at high heat
- 1 tsp 5g Smoked Paprika Part of spice rub
The Bowl Base:
- 1 cup 185g Long-Grain White Rice Rinsed well
- 2 cups 60g Mixed Greens Fresh and crisp
Fresh Toppings:
- 1 cup 160g Corn Kernels Fire-roasted or charred
- 1 large Avocado Sliced into wedges
- 1 cup 150g Cherry Tomatoes Halved
- 1 can 400g Black Beans Rinsed and drained
Lime Crema:
- 1/2 cup 120g Sour Cream Or Greek yogurt
- 1 whole Lime Juiced and zested
Instructions
Prepare the Fluffy Rice:
- Combine rinsed rice with 1.5 cups water and salt. Simmer covered for 15 minutes, then let rest for 5 minutes before fluffing with a fork.
Grill the Shrimp:
- Toss dry shrimp with oil and spice rub. Sear in a hot grill pan for 2 minutes per side until dark grill marks appear and shrimp are succulent.
Assemble the Bowl:
- Divide rice and greens into two bowls. Arrange shrimp, charred corn, black beans, tomatoes, and avocado in distinct sections.
- Whisk crema ingredients and zig-zag over the top. Garnish with chopped cilantro and a fresh lime wedge.
Notes:
- To keep avocado green, toss with a little lime juice before serving. Ensure the grill pan is preheated until very hot to get those distinct dark marks without overcooking the shrimp.
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