Grilled Shrimp Bowls with Creamy Cilantro Dressing
Savor smoky, marinated grilled shrimp, layered over cauliflower rice and topped with crunchy cabbage mix, fresh avocado, and finished with zesty, creamy cilantro dressing. A light and healthy bowl perfect for a warm summer dinner.
Grilled Shrimp Bowls–A Flavor Packed, Nutritious Summer Recipe
Who says healthy meals have to be boring?
Summer is the perfect time to fire up the grill and embrace all the goodness of light meals. These grilled shrimp bowls combine simple, wholesome ingredients that deliver a lot of flavor without weighing you down.
We lighten up these bowls with a quick sauté of cauliflower rice, infused with jalapeño and garlic for a flavorful kick. It’s the perfect option if you’re trying to watch your carbs, or want something a bit lighter without the heaviness of traditional rice.
A Fast 30-Minute Meal
We are all about quick and easy meals but they have to be delicious too! You’ll be happy to know that these bowls take less than 30-minutes to make but they also look and taste like a 5-star quality restaurant; in my opinion. 😉
Ingredients For Grilled Shrimp Bowls with Creamy Cilantro Dressing
For the shrimp bowls you’ll need:
Shrimp- For convenience and ease we use Trader Joes raw Argentinian shrimp that has been peeled, deveined, and tails off.
Marinade– Olive oil, garlic, chili powder, cumin, oregano, lime juice, and cilantro.
Cauliflower rice- Frozen cauliflower rice, olive oil, garlic, jalapeno, chicken bouillon, salt and pepper.
For the creamy cilantro dressing:
Dressing ingredients- Sour cream, milk, olive oil, garlic, lime juice, cilantro, agave (not shown) salt and pepper.
Additional Toppings
- Cabbage mix– I like to purchase the one with white and purple cabbage along with shredded carrots.
- Fresh avocado
How To Make Grilled Shrimp Bowls
There are a few steps but I promise they are easy and you can do most of them while the shrimp is marinating. Find the full instructions in the recipe card below.
- Marinate the shrimp- Add the marinade ingredients like olive oil, garlic, cilantro, and seasonings to a large sealable bag or bowl and mix together. Add the shrimp and marinate in the refrigerator for 30-minutes.
- Make the dressing– In a blender (or if you don’t have one you can mix in a bowl) add all the dressing ingredients. Blend until smooth and creamy. Keep refrigerated until ready to use.
- Sauté cauliflower rice- Heat a large skillet with olive oil to medium heat. Sauté jalapenos and garlic until tender, then add cauliflower rice, chicken bouillon, salt and pepper. Cook rice a few minutes until tender. Keep warm.
- Grill shrimp- Heat a grill pan or outdoor grill to medium high heat and cook shrimp about 3 minutes per side or until cooked through.
- Build bowls– Place a generous scoop of cauliflower rice in the bottom of a bowl, then top with grilled shrimp, cabbage, fresh avocado, and drizzle with cilantro dressing.
Helpful Tips
- If using frozen shrimp make sure they are completely thawed before marinating and grilling.
- Use fresh or frozen cauli rice. While I personally like the texture of these bowls using frozen cauli rice, you can also use fresh. Keep in mind you’ll need to cook fresh a bit longer.
- Be mindful not to overcook your shrimp. Shrimp is done when it turns opaque, pinkish-white and curls into a “C” shape. Argentinian shrimp are already pinksih when raw so look for a shape change during the cooking time or check with a thermometer. Internal temp should be 145°.
Variations To Try
Don’t care for shrimp? No problem! Prefer rice or quinoa? Do it! Here are a few ways you can customize these bowls to fit your taste.
👉Swap shrimp for grilled chicken, tofu, or steak.
👉Add black beans, bell peppers, or corn for extra protein and texture.
👉Use rice, quinoa, couscous, or even mixed greens if you’d rather make a salad.
Storage and Meal Prep
Store all components separately in airtight containers. The grilled shrimp will keep for 2 days in the fridge. Assemble bowls just before serving to maintain freshness and texture.
Grilled Shrimp Bowls with Creamy Cilantro Dressing
Equipment
- 1 blender or use a medium size bowl
- 1 large skillet
- outdoor grill or indoor grill pan
Ingredients
Shrimp and Marinade
- 1 lb shrimp, thawed, peeled and devained I prefer to remove the tails also to make it easier to eat
- 2 tbsp olive oil
- 1 garlic clove minced
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 small lime, juiced
- 1/4 cup fresh cilantro, chopped fine
Cilantro Lime Dressing
- 2/3 cup sour cream
- 1/4 cup olive oil
- 1/4 cup milk
- 1 garlic clove minced
- 1/4 cup fresh cilantro, roughly chopped
- 1 small lime juiced
- salt and pepper to taste
- 1 tsp agave or honey
Cauliflower Rice
- 12 ounce bag, frozen cauliflower rice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 small jalapeno, seeded and diced fine
- 1 tsp chicken bouillon
- salt and pepper to taste
Additional toppings
- shredded cabbage mix
- fresh avocado slices
Instructions
- Start by adding prepared shrimp to a large sealable bag or bowl along with the remaining marinade ingredients–2 tbsp olive oil, 1 garlic clove minced, 1/2 tsp each, chili powder, cumin, oregano, and salt, 1/4 tsp black pepper, juice from 1 lime, and 1/4 cup cilantro. Seal the bag and give it a gentle mix. Refrigerate for 30-minutes.
- While shrimp is marinating make dressing. Add all the dressing ingredients to a blender or large bowl. Mix or blend until smooth– 2/3 cup sour cream, 1/4 cup olive oil, 1/4 cup milk, 1 garlic clove, 1/2 cup cilantro, 1 lime juiced, 1 tsp agave, salt and pepper to taste. Keep refrigerated until ready to use.
- Heat a large skillet with 1 tbsp olive oil over medium heat. Add diced jalapeno and minced garlic clove. Sauté until tender, about 3-4 minutes. Add cauliflower rice and 1 tsp chicken bouillon. Stir and continue to cook cauli rice until you don't see any more moisture in the pan, about 5-6 minutes. Season to taste with salt and pepper and keep warm.
- Heat an outdoor grill to medium high heat or use an indoor grill pan. Grill shrimp about 3-minutes per side or until cooked through. Shrimp should have an internal temp of 145° when cooked.
- Divide cauliflower rice between two bowls, then top with grilled shrimp, cabbage mix, fresh avocado, and a generous drizzle of cilantro dressing.
Notes
Nutrition
Enjoy Making Bowls? Try These!
If you love flavorful, wholesome meals in a bowl, be sure to check out some of our other favorites! Try the umami-rich Miso Salmon Bowls, the sweet and savory Ground Turkey Teriyaki Rice Bowls, satisfying Chicken Burrito Bowls, or the tropical-inspired Hawaiian Chicken Bowls. Each one is easy to make and packed with flavor.
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