Grilled Shrimp Bowl Recipe

Marinate shrimp

In a medium bowl combine 2 tbsp olive oil, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add the shrimp and toss to coat. Marinate 10–20 minutes at room temperature (no longer than 30 minutes).

Grill or pan-sear

Heat a grill or large skillet over medium-high heat and oil the grates or pan lightly. Cook shrimp in a single layer 1.5–2 minutes per side until opaque and just pink. Remove from heat and sprinkle with 2 tbsp chopped cilantro. Keep warm.

Sauté aromatics and toast rice

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 tsp minced garlic and the rinsed 1 cup rice; stir and cook 2–3 minutes until rice is lightly toasted.

Simmer rice

Stir in 1/2 cup tomato sauce, 2 cups chicken or vegetable broth, 1/2 tsp ground cumin, 1/2 tsp smoked paprika and 3/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.

If using fresh corn, grill or char kernels on a hot pan 4–5 minutes until lightly browned; if using frozen, ensure thawed and patted dry. In a bowl combine 1 cup corn, 1/4 cup small-diced red bell pepper, 2 tbsp finely diced red onion and 2 tbsp chopped cilantro. Dress with 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss and adjust seasoning to taste.

Preheat broiler or skillet. Arrange 6 small tomatillos (halved if large) and 1 jalapeño on a sheet pan and broil or roast until charred and softened, 5–7 minutes, turning once. Alternatively, cook in a hot skillet with no oil until blistered.

Transfer hot tomatillos and jalapeño to a blender with 1 clove garlic, 1/4 cup cilantro, 1 tbsp lime juice and 1/2 tsp salt. Pulse/blend until mostly smooth but slightly chunky. Taste and adjust salt or add more lime if needed. Chill or serve at room temperature.

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash with a fork to desired texture. Stir in 1 tbsp lime juice, 2 tsp very finely diced red onion, 1 tbsp chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp minced jalapeño if using. Taste and adjust seasoning. Cover and keep cool until serving.

Warm tostada shells if desired (5 minutes at 350°F/175°C or briefly on a skillet).

Build each bowl or tostada: spoon a generous 1/2 cup Spanish rice into the base of each bowl (or spread on tostada). Add about 1/4 cup corn salad next to the rice. Place 4–5 grilled shrimp on top. Add 2 tbsp guacamole and 2 tbsp salsa verde per serving. Garnish with extra cilantro leaves and a lime wedge.

Serve immediately so tostadas stay crisp. Extra salsa verde and lime wedges may be served on the side.