Cilantro Lime Shrimp Rice Bowls with Avocado

Enjoy our ultimate cilantro lime shrimp bowls — a fresh, flavorful meal that’s easy to make and perfect for weeknight dinners or meal prep. Tender, seasoned shrimp pair with a bright tomato and corn salad, creamy cilantro-lime yogurt crema, and your choice of rice for a satisfying bowl that balances zesty, savory, and cooling flavors.

This recipe is one of our longtime favorites — a simple combination of lime, garlic, and sea salt that elevates shrimp to something special. The tomato salad is bright and crunchy with corn and cilantro, while the Greek yogurt crema adds a silky, tangy finish. Put them together over rice and sliced avocado for a balanced bowl that’s ready in under an hour.

What You Need for Cilantro Lime Shrimp Bowls

Shrimp: We use jumbo uncooked shrimp, peeled and deveined, seasoned with lime zest, garlic, and salt. Smaller shrimp will work, but cooking time will be shorter.

Tomato and corn salad: Roma tomatoes, sweet corn, chopped cilantro, lime juice, cumin, avocado oil, and a splash of apple cider vinegar create a lively salad that complements the shrimp.

Rice: White rice is used here, but brown rice, cilantro-lime rice, or quinoa are great alternatives depending on your preference.

Greek yogurt crema: A quick mix of Greek yogurt, mayonnaise, lime, cilantro, salt, and hot sauce. Don’t skip it — it brings creaminess and acidity that unify the bowl.

Easy Substitutions and Swaps

• Shrimp size: Jumbo shrimp give a meaty bite, but medium or large shrimp are fine; reduce cooking time accordingly.
• Tomatoes: Roma tomatoes hold their shape well, but cherry or vine tomatoes also work and can make the salad slightly juicier.
• Spice level: The crema calls for 2 teaspoons of hot sauce. Increase to a tablespoon for more heat or use a smoky hot sauce for extra depth.
• Rice alternatives: Brown cilantro-lime rice, quinoa, or cauliflower rice make great low-carb or whole-grain options.

Storage

Store leftovers in airtight containers in the refrigerator for 2–3 days. Keep the crema in a separate container until just before serving to preserve freshness and texture. The tomato salad will keep well but may release a little more liquid over time; drain before assembling bowls if needed.

Meal Prep

These bowls are meal-prep friendly. Cook the rice, prepare the tomato and corn salad, and make the crema in advance. Store shrimp, salad, rice, and crema separately. When ready to eat, reheat the rice and shrimp briefly, assemble bowls with avocado slices, and finish with crema and extra lime and cilantro.

Serving Suggestions

Serve these shrimp bowls over white rice, cilantro-lime brown rice, quinoa, or cauliflower rice. Garnish with extra chopped cilantro, lime wedges, and a sprinkle of flaky sea salt. Add pickled red onions or a handful of shredded lettuce for crunch. A side of tortilla chips works well for scooping.

Cilantro Lime Shrimp Bowls

By: Emily Richter

Prep: 40 mins • Cook: 5 mins • Total: 45 mins • Servings: 6

Ingredients

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

Greek Yogurt Crema

• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 2 tablespoons mayonnaise
• 1 tablespoon chopped cilantro
• 1/2 teaspoon sea salt
• 2 teaspoons hot sauce (or to taste)

Instructions

1. Pat the shrimp dry and place in a bowl. Season with 1 teaspoon sea salt, lime zest, and minced garlic. Toss to combine and refrigerate while you prepare the salad.
2. Prepare the tomato salad by tossing the tomatoes with 1/2 teaspoon sea salt and letting them sit for 10–15 minutes to draw out excess moisture.
3. Drain the tomatoes in a sieve and transfer to a bowl. Add the corn and 1/2 cup chopped cilantro. Stir in 1 tablespoon lime juice, ground cumin, 1 tablespoon avocado oil, apple cider vinegar, and the remaining salt. Refrigerate until ready to serve.
4. 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.
5. When the oil is hot, add the shrimp and cook 2–3 minutes per side, until they curl and turn pink. Remove from the pan to stop cooking. Toss with 1/4 cup chopped cilantro and 1/2 tablespoon lime juice; set aside.
6. Whisk together all crema ingredients in a small bowl until smooth.
7. Toss the chilled tomato salad, taste and adjust seasoning if needed.
8. Divide rice among 4–6 bowls, top with tomato salad, shrimp, avocado slices, and a generous drizzle of crema. Serve with lime wedges and extra cilantro.

Tips & Notes

Use pre-cooked rice or make rice yourself. For reliable results, try cooking long-grain rice in an Instant Pot: rinse 2 cups rice until water runs clear, add 2 cups water and a pinch of salt, cook on high pressure for 4 minutes, then allow a 10-minute natural release before fluffing.

Nutrition

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

Nutrition information is an estimate and should be used as a guideline only.