Grilled Shrimp Rice Bowls

Name: Grilled Shrimp Rice Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4.0
Ingredients: 1 pound large shrimp, peeled and deveined; 3 tablespoons olive oil; 2 tablespoons lime juice; 2 garlic cloves, minced; 1 teaspoon cumin; Salt and pepper to taste; 2 cups cooked rice (jasmine or brown); 1 bell pepper, sliced; 1 cup corn (fresh or frozen); 1 avocado, sliced; Fresh cilantro for garnish

Highlighted under: Quick & Easy

One summer evening, we had some friends over and grilled shrimp for the first time. The whole thing runs about $10, which is a steal for the flavor you get. We served it over rice and took our time just enjoying the food and company. Now, it’s a go-to recipe for warm nights when I want something light but filling. There’s just something about the smoky grilled shrimp paired with fresh veggies that makes this a winner in my book. Plus, it’s quick enough to pull together even on a busy weekday.

Created by

The Simplecooktips Team

Last updated on 2026-05-21T23:53:19.462Z

A couple of summers ago, I was determined to grill perfect shrimp for the first time. I miscalculated the time and ended up with some seriously overcooked shrimp one night, which became more like little rubber balls than tender bites. That was a tough lesson, but I figured out that they only need a few minutes on each side, and I'll always keep an eye on the heat.

Since then, I've gotten pretty comfortable with the method and now I’m always playing around with different vegetables and rice types. Whether it's jasmine rice or quinoa, I've tried it all. Adding a bit of lime juice right before serving really brightens everything up, making it a favorite at our table. Honestly, I always find myself going back for seconds.

What Makes This Stand Out

The smoky taste from grilling brings it all together
You can easily swap in whatever veggies you have on hand
Leftovers are great for lunch the next day

What to Know Before Making Grilled Shrimp Rice Bowls

One of the best things about these grilled shrimp rice bowls is how adaptable they are. If you don’t have lime juice on hand, try using lemon or even some apple cider vinegar. It won’t taste the same, but it adds some acidity, which is really what you’re looking for in the marinade. Also, different tools can be used: if you don’t have a grill, a grill pan on the stovetop works fine. Just be sure to keep the heat high enough to get that nice char.

The shrimp can be a bit finicky, so keep an eye on them while grilling. They should turn pink in about 2-3 minutes on each side. If they’re sticking to the grill, they likely need another minute. If you see any grilling smoke, that typically means you’re on the right track! Just be aware that shrimp cook quickly. Once they’re opaque, you’ll know they’re ready. Overcooked shrimp can be tough, so take them off the grill as soon as they look done.

Feel free to make these bowls more filling if needed. Some shredded lettuce or even some cooked black beans can bulk them up nicely. On nights when I want something hearty, I’ll add an extra cup of rice and double the veggies. It still all tastes great!

Ingredients

Here’s what you’ll need:

For the Shrimp and Marinade

1 pound large shrimp, peeled and deveined
3 tablespoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon cumin
Salt and pepper to taste

For the Rice Bowl

2 cups cooked rice (jasmine or brown)
1 bell pepper, sliced
1 cup corn (fresh or frozen)
1 avocado, sliced
Fresh cilantro for garnish

These ingredients will come together beautifully!

Instructions

Here's how to put it all together:

Marinate the Shrimp

In a bowl, mix the olive oil, lime juice, minced garlic, cumin, salt and pepper. Toss the shrimp in this mixture and let them marinate for about 15 minutes. You can marinate longer if you like a stronger flavor, but don’t go overboard or the shrimp can get mushy.

Grill the Shrimp

Preheat your grill to medium-high heat. If you're using skewers, thread the shrimp onto them and grill for about 2-3 minutes on each side until they’re pink and opaque. Keep an eye on them, because they can go from perfect to overdone pretty quickly!

Prep Your Bowls

While the shrimp are grilling, prepare your rice bowls. Divide the cooked rice evenly among bowls, and top with sliced pepper, corn, and avocado. You can also add some extra lime juice here for a zing.

Assemble and Serve

Once the shrimp are grilled, place them on the bowls and garnish with fresh cilantro. Serve immediately and enjoy!

Happy eating!

Pro Tips

Try to keep everything chopped and prepped before you start grilling so you can work quickly.
If you don’t have a grill, you can pan-sear the shrimp in a skillet over high heat with a bit of olive oil.
Experiment with different seasonings or add some heat with chili powder or cayenne.

Scaling Grilled Shrimp Rice Bowls for a Crowd

If you decide to make these rice bowls for a crowd, the key is to streamline your process. Marinate the shrimp in larger batches and grill them in rounds, putting them in a warm oven to keep them nice until everyone is ready to eat. Depending on your grill size, you might be able to do a pound or two at a time. Just remember to stay close! You can also prepare the rice in advance and keep it warm on the stove.

For dressing up the bowls a bit, consider setting up a little topping station. Fresh slices of jalapeño, lime wedges, or a good salsa would be great fun and let everyone customize their bowls the way they like. Plus, it adds a nice setup to any gathering!

Questions About Recipes

→ Can I use frozen shrimp?

Absolutely! Just make sure to thaw them well before marinating. You'll want to pat them dry to avoid excess water.

→ What kind of rice works best?

Jasmine rice gives a nice flavor, but brown rice or even quinoa works well too. It really depends on what you like!

→ How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for up to two days. Just give everything a quick reheat in the microwave.