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A smartphone photo of a Grilled Shrimp Bowl with fluffy white rice, mixed greens, and a pale-orange crema drizzle.

Grilled Shrimp Bowl with Creamy Avocado Mash and Charred Corn Salsa

This Grilled Shrimp Bowl features jumbo charred shrimp over fluffy white rice and greens, topped with a vibrant corn salsa and a spicy lime crema for a restaurant-quality, high-protein meal at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Seafood
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1 lb (454g) Jumbo Shrimp Peeled and deveined
  • 1 tsp (2g) Smoked Paprika
  • 1/2 tsp (1g) Cayenne Pepper
  • 1 cup (185g) White Rice Long-grain
  • 2 cups (60g) Mixed Greens Baby spinach/arugula
  • 1 cup (165g) Yellow Corn Fresh or thawed
  • 1/4 cup (40g) Red Onion Finely diced
  • 2 large Avocados Ripe
  • 1/2 cup (120g) Sour Cream Or Mexican Crema
  • 1 tsp (5ml) Sriracha For pale-orange color

Equipment

  • 1 Cast Iron Grill Pan Essential for dark grill marks
  • 1 Squeeze Bottle For the zig-zag crema drizzle

Method
 

Prepare the Bases
  1. Rinse rice and cook in boiling water until tender and fluffy. Let it rest for 5 minutes before fluffing with a fork.
  2. Wash and dry mixed greens thoroughly to ensure they remain crisp in the bowl.
Toppings and Grilling
  1. Combine corn, red onion, cilantro, and lime for the salsa. Separately, mash avocados with lime and salt until creamy.
  2. Season shrimp with oil and spice rub. Sear on a high-heat grill pan for 2-3 minutes per side until charred and reddish-orange.
  3. Layer greens and rice, top with shrimp, salsa, and avocado. Drizzle with the pale-orange crema in zig-zags and garnish with red pepper flakes.

Notes

Ensure the grill is smoking before adding shrimp to get dark marks without overcooking.
Keep crema thick so it sits on top of the ingredients.