Cilantro Lime Grilled Shrimp Bowls

If you’re looking for a fresh, satisfying meal that’s packed with flavor, these Cilantro Lime Grilled Shrimp Bowls are the perfect choice. Juicy grilled shrimp, fluffy brown rice, crisp romaine lettuce, sweet corn, creamy avocado, and a zesty cilantro lime ranch dressing come together in a colorful bowl that’s ideal for busy weeknights, meal prep, or healthy family dinners.

Why You’ll Love This Recipe

• Ready in about 30 minutes.
• Light, fresh, and full of vibrant flavors.
• Perfect for lunch, dinner, or weekly meal prep.
• High in protein and packed with wholesome ingredients.
• Easy to customize with your favorite vegetables and grains.
• Family-friendly and naturally gluten-free with the right dressing.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 teaspoons Hidden Valley Original Ranch Seasoning Mix
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 4 cups chopped romaine lettuce
• 2 cups cooked brown rice
• 2 small avocados, thinly sliced
• 1 cup corn kernels
• ½ cup Hidden Valley Cilantro Lime Ranch Dressing
• Sliced green onions, for garnish (optional)
• Wooden or metal skewers

Instructions

1. Preheat a gas or charcoal grill to medium-high heat and lightly oil the grates.
2. Pat the shrimp dry and season with ranch seasoning, salt, and pepper.
3. Thread about four shrimp onto each skewer.
4. Grill for 2–3 minutes per side until the shrimp become opaque and reach an internal temperature of 145°F (63°C).
5. Remove the shrimp from the skewers.
6. Divide the chopped romaine lettuce evenly among four serving bowls.
7. Add cooked brown rice to each bowl.
8. Arrange the grilled shrimp, sliced avocado, and corn over the rice.
9. Drizzle generously with cilantro lime ranch dressing.
10. Garnish with sliced green onions if desired and serve immediately.

Tips & Tricks

• Use jumbo shrimp for the juiciest texture.
• Soak wooden skewers for at least 30 minutes before grilling.
• Cook rice in chicken or vegetable broth for extra flavor.
• Fresh grilled corn adds a delicious smoky sweetness.
• Substitute quinoa, cauliflower rice, or mixed greens for a lighter version.
• Add black beans, tomatoes, or cucumber for extra color and nutrition.

Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 generous servings
• Category: Main Course
• Method: Grilling
• Cuisine: American-Inspired
• Difficulty: Easy
• Dietary Information: High-Protein, Gluten-Free (when using certified gluten-free ranch seasoning and dressing)

Notes

• Fresh lime wedges add even more citrus flavor.
• Sprinkle with chopped cilantro for extra freshness.
• Add shredded cheese or tortilla strips for additional texture.
• Great for meal prep and packed lunches.

Nutrition (Approximate Per Serving)

• Calories: 480
• Protein: 33g
• Carbohydrates: 36g
• Fat: 22g
• Fiber: 8g
• Sugar: 4g
• Sodium: 610mg

FAQ

Can I use frozen shrimp?

Yes. Thaw completely and pat dry before seasoning and grilling.

Can I cook the shrimp indoors?

Absolutely. Use a grill pan or cast-iron skillet over medium-high heat.

What rice works best?

Brown rice, jasmine rice, cilantro lime rice, or quinoa all work well.

Can I prepare these bowls ahead?

Yes. Store each ingredient separately and assemble before serving for the freshest results.

How do I know when shrimp are done?

They should turn pink, opaque, and curl into a loose “C” shape with an internal temperature of 145°F.

Storage

Refrigerator: Store assembled ingredients separately in airtight containers for up to 3 days.

Freezer: Freeze grilled shrimp for up to 2 months. Rice also freezes well.

Reheating: Warm the shrimp and rice gently in the microwave or skillet, then add fresh lettuce, avocado, and dressing before serving.

Similar Recipes

• Mediterranean Couscous with Shrimp
• Baked Coconut Shrimp with Sweet Chili Mayo

Cilantro Lime Grilled Shrimp Bowls

Juicy grilled shrimp served over brown rice with crisp lettuce, avocado, and corn.

Finished with creamy cilantro lime ranch dressing.

An easy healthy dinner ready in about 25 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 1 pound large shrimp peeled and deveined
• 2 teaspoons Hidden Valley Original Ranch Seasoning Mix
• Kosher salt to taste
• Freshly ground black pepper to taste
• 4 cups chopped romaine lettuce
• 2 cups cooked brown rice
• 2 small avocados thinly sliced
• 1 cup corn kernels
• ½ cup Hidden Valley Cilantro Lime Ranch Dressing
• Sliced green onions for garnish (optional)
• Wooden or metal skewers

Instructions

 

• Preheat a gas or charcoal grill to medium-high heat and lightly oil the grates.
• Pat the shrimp dry and season with ranch seasoning, salt, and pepper.
• Thread about four shrimp onto each skewer.
• Grill for 2–3 minutes per side until the shrimp become opaque and reach an internal temperature of 145°F (63°C).
• Remove the shrimp from the skewers.
• Divide the chopped romaine lettuce evenly among four serving bowls.
• Add cooked brown rice to each bowl.
• Arrange the grilled shrimp, sliced avocado, and corn over the rice.
• Drizzle generously with cilantro lime ranch dressing.
• Garnish with sliced green onions if desired and serve immediately.

Notes

• Fresh lime wedges add even more citrus flavor.
• Sprinkle with chopped cilantro for extra freshness.
• Add shredded cheese or tortilla strips for additional texture.
• Great for meal prep and packed lunches.

Conclusion

These Cilantro Lime Grilled Shrimp Bowls deliver fresh ingredients, smoky grilled shrimp, creamy avocado, and bold cilantro lime flavors in every bite. Whether you’re making dinner for the family or preparing healthy lunches for the week, this easy recipe is guaranteed to become a regular favorite.