Texas Grilled Chili Lime Shrimp Bowl
Texas Gulf Coast tradition reading shrimp threaded on skewers and grilled hard in a chili lime garlic baste, plated over cilantro rice with charred corn salsa and a chipotle crema for the weeknight Border State bowl of smoky char and bright citrus.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g shrimp dry and devein. Shuck both corn cobs. Finely chop red onion and cilantro (reserve stems). Mince 6 garlic cloves, grate the remaining 2. Mince 2 chipotle peppers. Halve all 4 limes.
Build 1
Whisk 2 tbsp oil, juice from 2 limes, minced garlic, chili powder, cumin, smoked paprika, cayenne, 0.75 tsp salt, and black pepper. Toss shrimp through and marinate 10 minutes until fully coated.
Simmer
Bring rice, 400ml water, cilantro stems, and 0.5 tsp salt to a boil over high heat 3 minutes. Drop to low, cover tightly, cook 15 minutes until water absorbs completely. Fluff and remove stems.
Char
Heat large grill pan over high 4 minutes. Brush both corn cobs with remaining 2 tbsp oil, grill 6–7 minutes rolling every 90 seconds until kernels char deeply. Slice kernels off cobs onto a board.
Grill
Thread shrimp tightly onto two skewers (two skewers to fit the pan comfortably). Lay skewers on grill pan over high heat 2 minutes per side until shells curl tight and shrimp turn opaque. Stir sour cream with both chipotle peppers, adobo sauce, grated garlic, juice from 1 lime, and 0.25 tsp salt for crema.
Plate
Fork half the chopped cilantro through rice. Toss corn kernels with red onion and 0.25 tsp salt. Divide rice between two bowls, lay one skewer across each, spoon corn salsa to one side, drizzle chipotle crema, scatter remaining cilantro, rest a lime half on the rim of each bowl.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.