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Top-down view of a Grilled Shrimp Bowl with plump pink shrimp, charred corn, and an avocado fan over white quinoa.

Grilled Shrimp Bowl with Fluffy Quinoa and Creamy Cilantro Lime Dressing

This Grilled Shrimp Bowl features charred, spice-rubbed shrimp over fluffy white quinoa, topped with roasted corn, ripe avocado, and a creamy cilantro lime drizzle. A healthy, high-protein meal perfect for quick dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 cup (185g) white quinoa rinsed
  • 2 cups (475ml) water or vegetable broth
  • 1 lb (454g) large shrimp peeled and deveined
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) cumin
  • 1 cup (150g) corn kernels charred in skillet
  • 1/2 cup (75g) cherry tomatoes halved
  • 1 ripe avocado sliced into a fan
  • 1/4 cup (40g) red onion finely diced
  • 1/2 cup (120g) Greek yogurt or sour cream
  • 1/2 cup (15g) fresh cilantro chopped
  • 1 lime juiced for dressing, extra wedge for garnish

Equipment

  • 1 Cast Iron Skillet For charring shrimp and corn
  • 1 Small food processor For the creamy dressing

Method
 

Preparation
  1. Combine rinsed quinoa and water in a pot. Bring to a boil, then simmer covered for 15 minutes. Let stand for 5 minutes and fluff with a fork.
  2. Place corn in a hot, dry skillet over medium-high heat. Let sit until kernels are charred yellow with dark brown spots, about 5 minutes.
  3. Toss shrimp with oil, paprika, and cumin. Sear in a hot skillet for 2 minutes per side until plump, pink, and charred.
  4. Combine yogurt, cilantro, and lime juice in a blender. Process until a creamy pale green sauce forms.
  5. Layer quinoa in bowls. Top with shrimp, avocado fan, charred corn, tomatoes, and red onion. Zig-zag sauce over the top.

Notes

Ensure shrimp are dried with paper towels before seasoning to get the best char.
Rinse quinoa thoroughly to remove bitter saponins.