Sriracha Shrimp Bowls with Cilantro Lime Dressing

Shrimp is a great source of lean protein, heart-healthy fats and micronutrients like selenium and iodine. These Grilled Sriracha Shrimp Bowls make for a nutrient-dense lunch or dinner during the summer time!


Fully Mediterranean logo
Salads, Bowls, Shrimp, Seafood, Gluten-Free, Summer, Grilling
Course Salad
Servings 4 Servings
Diet Gluten Free


Sriracha Shrimp

  • 1 pound of large shrimp
  • 2 tablespoons Sriaracha
  • 2 tablespoons of olive oil
  • ½ teaspoon of soy sauce
  • 2 cloves of garlic crushed
  • 1/4 cup of cilantro roughly chopped
  • ½ teaspoon of sugar
  • Juice of 1 lime
  • Salt and pepper to taste
  • 3 fresh corn on the cob shucked

Corn Slaw

  • 4 cups of Purple cabbage coleslaw mix
  • 1 Red pepper sliced
  • ¼ Red onion thinly sliced
  • 1 Avocado chopped
  • ½ cup of Queso Fresco crumbled
  • Fresh cilantro roughly chopped for garnish

Cilantro Lime Vinaigrette

  • ½ cup Olive oil
  • 2-4 tablespoons of Lime juice
  • 1/2 cup of cilantro
  • 1 clove garlic
  • ½ Serrano pepper seeded
  • Salt and pepper to taste


  • Combine Sriracha, olive oil, soy sauce, garlic, cilantro, sugar and lime juice in a bowl. Add shrimp and salt and pepper.  Pour into large plastic bag and marinate for at least 1 hour or overnight. Place shrimp on skewers and set aside. 
  • Heat gas grill or indoor grill pan. Place shrimp on grill and cook 2-3 minutes per side until pink.  Remove from skewer and set aside.
  • Brush corn with olive oil and place on grill next to shrimp. Turn corn occasionally until cooked and grill marks are all around the corn.  Set aside to cool.
  • Make the vinaigrette: Combine olive oil, 2 tablespoons of lime juice, cilantro, garlic, and serrano pepper in a blender or food processor and blend. Taste and adjust seasonings, adding more lime juice if desired. 
  • Place purple cabbage, red pepper, and red onion in a large bowl.  Cut cooled corn off the cob and add to the bowl. Add shrimp and dressing and toss to combine.  Garnish with avocado, queso fresco and cilantro. Enjoy!
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