Marinate the shrimp briefly. Toss the shrimp with the olive oil, lime juice, garlic, chili powder, cumin, and salt. Let it sit for 10 to 15 minutes, no longer. This is the step that decides how the shrimp turns out: the acid in lime juice is what makes ceviche “cook” without heat, and shrimp is thin enough that even a short marinade with too much citrus starts that same process. Keeping the lime juice modest and the soak time capped means you get flavor without the shrimp turning mealy and tough before it ever hits the pan.
Make the cilantro lime sauce. While the shrimp marinates, blend the yogurt, cilantro, lime juice, olive oil, garlic, and salt until smooth. Taste and adjust the salt or lime this can sit in the fridge for up to 3 days if you want to make it ahead.
Heat the pan or grill. Get your grill, grill pan, or skillet hot over medium-high heat. Shrimp cooks fast, so have everything else rice, avocado, toppings ready to go before the shrimp goes on.
Cook the shrimp. Add the shrimp in a single layer and cook for about 90 seconds per side, until it’s opaque throughout and curled into a loose C-shape. Pro tip: shrimp that curls into a tight, cramped O-shape is a sign of overcooking pull it the moment it forms that looser C. Don’t walk away here; the window between perfectly cooked and rubbery is genuinely just a minute or two.
Assemble the bowls. Divide the rice or quinoa among four bowls. Top with the grilled shrimp, sliced avocado, cherry tomatoes, corn, and red onion.
Finish with the sauce. Drizzle the cilantro lime sauce generously over each bowl and serve with extra lime wedges on the side.
