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! The thing that takes them over the top? A generous drizzle of my cilantro lime crema. 😉 You’ll want to slather this on everything.
Why this recipe works
The combination of juicy, spiced shrimp, zesty rice, crunchy cabbage slaw, and a fresh homemade salsa delivers bright, bold flavors and a variety of textures that is so deeply satisfying. It’s a perfect weeknight dinner that feels just as special as any restaurant meal.
The best part? You can get creative with the toppings for endless variations that please every palette. Have fun with it!
For more fresh and vibrant summer recipes, try my grilled salmon skewers with za’atar, these warm, buttery shrimp rolls, or this peach and corn gazpacho next!
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What You’ll Need
To bring these bowls together, you’ll need a few simple components. Think fresh shrimp, a blend of spices (like chili powder, cumin, and paprika), some limes and cilantro to brighten things up, and, of course, your rice of choice.
If using frozen shrimp, be sure to thaw completely and pat dry before beginning.
You’ll also want tomatoes, onion, garlic, and a jalapeño (omit the seeds for less heat!) for that homemade salsa, plus a little shredded cabbage for a crunchy slaw. The good news is that you’ll likely have leftover salsa and slaw to enjoy all week (fish tacos anyone?!)
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Quick Ingredient Substitutions
- Shrimp: Substitute with any other seafood, such as salmon, cod, mahi mahi, or even scallops. Or use chicken, ground beef (like what I use in these ground beef taco salad), 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 such as quinoa, brown rice, or cauliflower rice.
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Directions
Full instructions and quantities can be found in the recipe card below.
- Make the cilantro lime rice: Rinse and drain rice, toast with garlic and olive oil, then add water and bring to a boil. Cover and cook until fluffy. Stir in lime zest, lime juice, and chopped cilantro.
- Marinate the shrimp: Toss raw shrimp with olive oil and spices, then sit for 10-15 minutes.
- Prepare the cabbage slaw: Toss shredded cabbage with cilantro lime crema, season with salt, then set aside.
- Make the salsa: Pulse tomatoes, jalapeño, cilantro, red onion, garlic, oregano, cumin, salt, and lime juice in a food processor until coarsely (or finely) chopped.
- Cook the shrimp: Grill shrimp skewers or sauté in a hot skillet for 2 minutes per side until opaque and slightly charred.
- Assemble! Start with a base of cilantro lime rice, then layer on salsa, cabbage slaw, and grilled shrimp. Add black beans, sliced avocado, then drizzle with more crema sauce. Garnish with fresh cilantro and lime wedges!
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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, I strongly recommend fresh summer tomatoes for the best flavor and texture.
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Make-Ahead and Store
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.
- Leftovers: 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.
- To freeze: Cooked shrimp can be frozen for up to two months. Thaw overnight in the refrigerator and reheat gently. The rice and salsa are both best enjoyed fresh.
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Endless Toppings!
Shrimp burrito bowls are perfect on their own, but you can (and should) get creative with the toppings.
- 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.
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These Shrimp Burrito Bowls with Cilantro Lime Rice bring together fresh, vibrant ingredients in a way that’s both satisfying and easy to prepare. Perfect for busy weeknights or casual entertaining, they’re a guaranteed crowd-pleaser.
If you make this delicious easy burrito bowl recipe, please let us know by leaving a review and rating below!
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Zesty Shrimp Burrito Bowls with Cilantro Lime Rice
Equipment
- Saucepan with tight fitting lid
- Skewers (optional, if grilling)
- Grill, grill pan, or large skillet
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
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