A.Vogel search
When the internal search is activated, personal data such as your IP address is transmitted to our search engine Cludo. Data is thus transferred to a third country. Please click here if you want to display the internal search. You can find more information on data protection here: Privacy policy.
Healthy & delicious recipes from A.Vogel
Coriander Lime Shrimp Bowls
- Preparation: min
Time: min - Easy
- 4
- Prep: 20 min
- Easy
- 4
Take your taste buds on a tropical journey with these vibrant Coriander Lime Shrimp Bowls. Juicy, grilled shrimp, and sweet corn kernels combine beautifully with creamy avocado, tangy cherry tomatoes, and crisp red onion, all atop a bed of fluffy basmati rice. Drizzled with a zesty lime dressing and a spicy mayo kick, these bowls feature Herbamare's organic spicy herb sea salt to perfectly balance the fresh, spicy, and savory flavors. Whether it's a quick weeknight dinner or a lively lunch, these shrimp bowls are sure to delight with the enhanced flavors of Herbamare.
5 sur 15
Ingredients
Coriander Lime Shrimp Bowls
- 450 g (1 lb) medium shrimp (31/40 count), raw and peeled
- 2 ears of corn, husked
- 1 liter (4 cups) cooked, warm basmati rice
- 1 avocado, sliced
- 10 to 12 cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 60 ml (1/4 cup) fresh cilantro leaves
- 1 lime, cut into wedges
For the flavored oil
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) fresh lime juice
- 15 ml (1 tbsp) minced garlic
- 10 ml (2 tsp) Herbamare organic spicy herb sea salt
For the spicy mayonnaise
- 60 ml (1/4 cup) mayonnaise
- 15 ml (1 tbsp) sriracha
- 15 ml (1 tbsp) honey
- 1.25 ml (1/4 tsp) Herbamare organic spicy herb sea salt
How to make Coriander Lime Shrimp Bowls
1. Preheat the grill to medium-high heat (about 220°C – 425°F).
2. In a bowl, mix the ingredients for the flavored oil.
3. Thread the shrimp onto small skewers. Brush the shrimp and corn with the flavored oil.
4. On the hot, oiled grill, cook the corn for 10 to 12 minutes, turning occasionally.
5. On the hot, oiled grill, cook the shrimp skewers for 2 to 3 minutes on each side.
6. Using a knife, cut the kernels off the grilled corn.
7. In a small bowl, mix the ingredients for the spicy mayonnaise.
8. In four bowls, divide the warm rice. Top each bowl with grilled corn, avocado slices, cherry tomatoes, red onion, cilantro, and shrimp skewers. Drizzle the spicy mayonnaise over the bowls. Serve with lime wedges.
I hope you give this delicious recipe! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Want more delicious recipes straight to your inbox?
More tasty recipes you'll love
A.Vogel Blog – Natural and Healthy
Inspiration for a healthy life!
Alfred Vogel's guide to leading a healthy and happy life
Healthy & nutritious dinner ideas
