Description
This flavorful Grilled Shrimp Taco Bowl combines perfectly seasoned shrimp, vibrant vegetables, and a tangy cilantro dressing, creating a wholesome and delicious meal that’s quick to prepare. Ideal for a healthy lunch or dinner, it features grilled shrimp with smoky spices served over rice with fresh toppings and a zesty dressing.
Ingredients
Units
Scale
For the grilled shrimp:
- 1 tablespoon smoked paprika (sweet or hot)
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chipotle powder (optional)
- 1 pound shell-on shrimp (21 to 25 count), thawed if frozen, peeled and deveined
- 1/4 cup neutral oil (avocado oil recommended)
- High heat oil such as canola or grapeseed for brushing grill grates
For the spicy cilantro dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 3/4 cup neutral flavored oil (avocado oil recommended)
- 1 clove garlic, peeled
- 1 cup cilantro leaves and stems, packed
- 1 jalapeño, stem removed
- Salt, to taste
For the bowls:
- 1 (15-ounce) can black beans, drained and rinsed
- 2 teaspoons neutral oil (canola or avocado)
- 1 (15-ounce) can corn, drained and rinsed
- 1 pint cherry or grape tomatoes, halved
- 2 cups cooked rice
- 2 cups shredded romaine lettuce
- 1 medium ripe avocado, thinly sliced or chunked
- 4 radishes, thinly sliced
To serve:
- 2 tablespoons finely chopped jalapeño, for garnish
- 1/4 cup finely chopped cilantro, for garnish
- Lime wedges
- Salt and pepper, to taste
Instructions
- Combine the spices and shrimp: In a small bowl, whisk together smoked paprika, sweet paprika, cumin, garlic powder, salt, and chipotle powder if using. Toss the shrimp in a large bowl with oil, then add the spice mixture. Stir until evenly coated.
- Refrigerate: Cover and refrigerate the seasoned shrimp for at least 30 minutes or up to overnight for more flavor.
- Preheat the grill: When ready, heat a gas or charcoal grill to high (at least 500°F) for 15-20 minutes. Oil the grates with a paper towel dipped in high-heat oil.
- Make the dressing: In a mini chopper or blender, pulse lime juice, vinegar, garlic, cilantro, and jalapeño a few times, then blend high until smooth and creamy. Taste and add salt as needed. Can be made ahead.
- Season the black beans: Toss black beans with 2 teaspoons of oil, salt, and pepper.
- Grill the shrimp: Shake off excess marinade, thread shrimp onto two skewers, and place on the hot grill. Use tongs to gently press down for grill marks. Cook for 3 minutes, flip, and cook for another 1-3 minutes until opaque and cooked through.
- Assemble the bowls: Divide rice into four bowls. Top each with black beans, corn, tomatoes, radishes, romaine, avocado, and grilled shrimp.
- Serve: Garnish with chopped jalapeño, cilantro, and lime wedges. Serve with additional seasonings or hot sauce as desired.
Notes
- Marinate the shrimp for longer to deepen flavor.
- Grilling time may vary slightly based on grill temperature and shrimp size.
- Dress the bowls just before serving to keep ingredients fresh and vibrant.
- For extra heat, add more jalapeño or spicy chili flakes.
- Use fresh lime wedges for the best tangy flavor.
Nutrition
- Serving Size: 1 bowl (including shrimp and toppings)
- Calories: 490 kcal
- Sugar: 8 grams
- Sodium: 820 mg
- Fat: 30 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 24 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 9 grams
- Protein: 30 grams
- Cholesterol: 165 mg
