Mexican Grilled Shrimp Bowls with tomato avocado salsa, grilled corn and cilantro lime crema over fluffy white rice.
This healthy bowl is packed with layers of flavor. A quick marinade of Tajin and Chamoy brings all the flavor to these grilled shrimp. Fresh cherry tomatoes and avocado create a quick salsa and the grilled corn can be cut off the cob and added straight to the mix. Top it all with a light and creamy cilantro lime crema to bring it all together.
Ingredients in Mexican Grilled Shrimp Bowls
- Shrimp – Large 16/20 shrimp =. If you can’t get local, use Argentina Pink shrimp.
- Rice – My go to is Jasmine rice, but you can use your favorite.
- Crema – Mexican crema found near the sour cream in your grocery.
- Corn – Corn on the cob.
- Lime – Fresh limes.
- Tomato – Halved cherry tomatoes.
- Onion – Red onion.
- Peppers – Serrano pepper, can sub jalapeno.
- Cilantro – Fresh cilantro.
- Avocado – Fresh avocado.
- Spices – Tajin, a Mexican spice mix, Chamoy, a Mexican sauce, and paprika.
Related Recipes
If you love shrimp, you’ve come to the right place. They are such a quick and easy protein to add to your meal. Creamy Spring Pasta with Shrimp combines first of the season asparagus and peas in a cream based sauce with tender garlic shrimp. Need an eye-catching salad for guests? Mexican Shrimp Mini Wedge Salad is perfect for sharing layered with spicy shrimp and drizzled in agave lime vinaigrette. Date night on the patio – Make this Cajun Shrimp Carbonara. Creamy, kicked up and piled high with a fried green tomato, bits of corn, sugar peas and cherry tomatoes.
Mexican Grilled Shrimp Bowls
Ingredients
Rice
- 2 cups white rice measured dried before cooking
Cherry Tomato Salsa
- 1/2 cup red onion minced
- 1/4 serrano pepper minced
- 1 lime juiced
- 1 cup cherry tomatoes halved
- 1/4 cup cilantro chopped
- 1 avocado cubed
- 4 ears corn husked
- salt and pepper
Grilled Shrimp
- 20 Large shrimp 16/20 peeled, deveined
- 2 tbsp Tajin seasoning
- 2 tbsp Chamoy sauce
- 2 tsp smoked paprika
Cilantro Lime Crema
- 1/2 cup Mexican crema
- 1/4 cup cilantro chopped
- 1 lime juiced
- salt and pepper
Instructions
Rice
- Measure 2 cups dried rice and cook according to package directions.
Cilantro Lime Crema
- Combine crema, cilantro, lime juice, salt and pepper. Set aside for serving.
Grilled Shrimp
- Mix together Tajin seasoning, Chamoy sauce and smoked paprika. Coat shrimp in mixture. Fire up the grill. Place marinated shrimp on skewers and grill until cooked through, about 3 minutes each side. At the same time, add corn to the grill, turning as it chars. Remove when it shows a little charring on all sides. Cut off cob and add to cherry tomato salsa.
Cherry Tomato Salsa
- Combine red onion and serrano in a small bowl. Squeeze lime juice over. Add remaining ingredients.
Put it all together
- Place a scoop of rice in your bowl, top with cherry tomato salsa and shrimp. Drizzle over cilantro lime crema.
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