Description
This healthy, flavorful grilled avocado, corn, and shrimp bowl recipe with cilantro-lime rice is a favorite in our house! It’s yummy and so easy to make.
Ingredients
Units
Scale
- 1 cup cooked brown (or white) rice
- 2 cloves fresh garlic, minced
- 1/4 cup fresh lime juice
- 2 tablespoons chopped fresh cilantro leaves
- 1 pound medium shrimp, peeled and deveined (if using frozen, make sure they’re thawed)
- 1 medium avocado, sliced in half with pit removed (keep the skin on)
- 1 fresh cob of corn, shucked
- 1 cup cherry tomatoes, sliced (I roasted these in the oven at 400 degrees F)
- 2 tablespoons olive oil (or avocado oil)
- Sea salt and ground black pepper, to taste
Instructions
- MAKE RICE: Add lime juice, salt, pepper, and cilantro to the prepared rice. Mix to combine. Set aside.
- HEAT GRILL: Preheat grill to medium-high heat.
- PREP & COOK SHRIMP: In a large bowl, combine the shrimp with garlic, oil, sea salt, and pepper. Add the shrimp to the grill and cook for about 2 minutes on each side.
- PREP & GRILL CORN AND AVOCADO: Using a basting brush, brush the corn and top of the the avocado with a tiny bit of oil and sprinkle with salt. Add to avocado cut-side down to the grill and cook until charred, about 3 minutes. Add corn and grill, turning often, until cooked and slightly charred on all sides, about 10 minutes.
- ASSEMBLE BOWLS: Once the corn is cook and slightly cooled, cut the corn from the cob. Divide the cooked rice between 2 bowls. Top each bowl equally with shrimp, avocado, corn, and tomatoes. Season with salt and pepper to taste.
Notes
- MAKE AHEAD & STORAGE: This dish will last for 2-3 days. Make sure to store it i the refrigerator in an air-tight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: grill