Juicy Grilled Shrimp and Rice Bowls with Fresh Salsa
When I’m craving Mexican food, I often end up making burrito bowls (I have a slight obsession with rice bowls…). And these Shrimp Burrito Bowls with cilantro lime rice are so flavorful and easy to prepare that you’ll make them on repeat! A generous drizzle of my cool, refreshing cilantro lime crema really sets them apart. 😉 You’ll want to slather this on everything.
Why this recipe works
It’s a perfect weeknight shrimp dinner — with bright, bold flavors! — that feels just as special as any restaurant meal. Between this and my warm, buttery shrimp rolls, my summer seafood cravings are always met!
Quick Ingredient Notes
If using frozen shrimp, be sure to thaw completely and pat dry before beginning.
Omit jalapeño seeds for less heat. And if you have leftover salsa and slaw, add fish tacos to your weekly menu plan! Home run.
Quick Ingredient Substitutions
- Shrimp: Use salmon, cod, mahi mahi, or even scallops.
- Something other than seafood: Chicken, ground beef, or chorizo.
- Cilantro sauce: Try one of my other creamy sauces, like this smoky poblano crema or smooth and creamy avocado sauce. You can also make it dairy-free by substituting with non-dairy yogurt or sour cream.
- Use another grain like quinoa, brown rice, or cauliflower rice.
Directions
Full instructions and quantities can be found in the recipe card below.
Now all that’s left to do is assemble the burrito bowls!
Ari’s Best Tips!
- Toast the rice: Giving the rice a quick toast with garlic infuses it with extra flavor.
- Skewers are worth the effort: Threading shrimp on skewers make them easier to flip on a grill. If using wooden skewers, don’t forget to soak them in water beforehand to prevent burning.
- Fresh tomatoes are best: While you can make salsa with canned tomatoes, nothing beats fresh tomatoes in the summer.
Endless Toppings!
Shrimp burrito bowls are perfect on their own, but you can (and should) get creative with the toppings.
A few ideas to consider:
- Wrap everything up tightly in a warm tortilla to make it a true burrito!
- Serve with tortilla chips on the side or add your favorite homemade guacamole.
- I prefer black beans, but pinto beans or refried beans are a great addition.
- Corn salsa, pineapple salsa, or mango salsa would be fantastic in place of traditional tomato salsa.
These juicy shrimp burrito bowls are perfect for busy weeknights or casual entertaining and I can’t way for you to give them a try! Please let us know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Zesty Shrimp Burrito Bowls with Cilantro Lime Rice
Equipment
Ingredients
For the Cilantro Lime Rice
- 1 cup (200g) long grain white rice
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- ½ tsp kosher salt
- 1½ (360ml) cups water
- 1 medium lime, zested (1 tsp) and juiced (2 Tbsp)
- ½ cup fresh cilantro, finely chopped
For the Shrimp
- 1 lb (455g) raw shrimp, peeled, deveined, tails removed
- 2 Tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
For the Cabbage
- ½ green cabbage, very (VERY) finely shredded or sliced, about 2-3 cups
- Cilantro lime crema
For the Salsa
- 1 lb Roma tomatoes, halved, cored, and seeds removed
- 1 jalapeño, coarsely chopped (leave the seeds in if you like heat)
- ½ medium red onion, chopped, about ½ cup
- 2 cloves garlic, peeled
- 1 Tbsp dried Mexican oregano
- 1 tsp kosher salt
- ¼ tsp ground cumin
- ½ lime, juiced, about 1 Tbsp
For the Burrito Bowls
- Cilantro lime crema
- Ripe avocados, sliced or cubed
- Canned black beans, drained and rinsed
- Cilantro
- Lime wedges
Instructions
- Make cilantro-lime rice. Rinse rice in a colander for about 30 seconds, or until the water runs clear. Heat 1 Tbsp olive oil in a large saucepan over medium-high heat. When hot, add the rice, 2 cloves chopped garlic, and ½ tsp kosher salt, then cook, stirring occasionally, for 1 minute. Add 1½ cups of water, stir, then bring the mixture to a boil. Reduce heat to medium-low, cover with a tight fitting lid, then cook for 20-25 minutes, until the rice is fluffy and tender. Remove from the heat, then stir in lime zest, lime juice, and chopped cilantro. If wanted, you can drizzle another tablespoon of olive oil before serving.
- Marinate the shrimp. Place shrimp in a large mixing bowl. Add 2 Tbsp olive oil and all spices, then toss well to thoroughly coat. Allow to sit for 10-15 minutes while you prep the other ingredients.
- Prepare the cabbage. If you haven’t already, make the cilantro lime crema. Place finely shredded cabbage in a large bowl. Drizzle a few tablespoons of the cilantro lime crema on top, then toss well. Season with kosher salt to taste, then set aside. Reserve the remaining crema for serving.
- Make the salsa. In the bowl of a food processor, combine 1 lb halved tomatoes, 1 chopped jalapeño, 1 cup cilantro, chopped red onion, 2 cloves of garlic, 1 Tbsp dried oregano, 1 tsp kosher salt, ¼ tsp ground cumin, and 1 Tbsp fresh lime juice. Pulse until very finely chopped (about 10-15 times), scraping down the sides as needed, then pulse 1-2 more times. Taste and adjust seasoning, then transfer to a serving bowl.
- Prepare the shrimp. If grilling, I recommend placing the shrimp on skewers to make cooking easier. If not, you can sauté in a skillet.
- Cook the shrimp. Heat a grill (can use a grill pan or large skillet) over medium-high heat. When hot, add the shrimp skewers then cook for 2 minutes on the first side. Flip and cook for 1-2 minutes more, just until the shrimp are opaque and cooked through. Transfer to a plate. If sautéing, follow the same cook times, but flip shrimp individually.
- Assemble burrito bowls. Divide the cilantro lime rice between bowls. Spoon a little of the salsa, shredded cabbage, and grilled shrimp onto each. Add black beans, sliced avocado, and a drizzle of cilantro lime crema, then serve with lime wedges and fresh cilantro. Enjoy!
Notes
- Nutrition facts assume 4 servings (though you can likely get 6!) and include rice, shrimp, salsa, cabbage slaw, black beans, avocado, and toppings listed above.
- Other topping suggestions: pickled red onions, grilled corn or corn salsa, sour cream, queso fresco, pickled jalapeños, or tortilla chips.
- Make-ahead: The cilantro lime rice, salsa, and crema can be made a day in advance and stored in the fridge. Shrimp should be seasoned right before cooking for the best flavor and texture.
- Store each component separately in airtight containers in the fridge for up to three days. Reheat rice and shrimp gently, and enjoy the salsa and slaw fresh.
Nutrition
Photography by Jo Harding.
This is a home run! I marinated and cooked the shrimp exactly as written. So so good! I was pressed for time so used leftover rice & half a bag of undressed Coleslaw plus some premade pico de gallo I had on hand. Everyone raved and it’s going on the rotation. Next time I’ll make the cilantro lime rice. I did make the cilantro lime crema exactly as written. You really have to make it – it’s out of this world!!! Now I can quit buying the giant 2 pack of Costco’s version that always goes bad before you can use it up. Lastly, I always heat up the black beans when I make bowls. For some weird reason I think they taste better warm…
How delicious!! Agree, the cilantro lime crema takes these burrito bowls over the top. Thanks so much for sharing your feedback, Sally! Cheers, Ari