Grilled Shrimp Bowl

A quick and easy Grilled Shrimp Bowl packed with flavor, colorful veggies, and a zesty sauce, perfect for summer gatherings or weeknight dinners.

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Prep Time 15

Cook Time 10

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Coastal

Calories: 350

For the Shrimp Marinade

1 lb Shrimp, peeled and deveined Wild-caught shrimp recommended for best flavor.
2 tbsp Olive Oil Extra virgin, flavored oil for a boost is optional.
3 cloves Garlic, minced Fresh garlic preferred over garlic powder.
1 tsp Cumin Adds a warm, earthy note.
1 tsp Paprika Provides a smoky flavor.
1 Juice Juice of 1 Lime Fresh lime juice for brightness.

For the Bowl

Vegetables (such as bell peppers, zucchini, and corn) Choose fresh, in-season veggies.
Cooked Rice or Quinoa Jasmine rice recommended for fragrance, quinoa for protein.
1 Avocado, sliced Optional but recommended for creaminess.
Fresh Cilantro For garnish.

Preparation

In a medium bowl, whisk together olive oil, minced garlic, cumin, paprika, and lime juice to create the marinade.
Add the shrimp to the marinade, ensuring they are fully coated. Cover and let marinate for at least 30 minutes, or up to 2 hours in the fridge.
While the shrimp marinates, chop your vegetables.
Prepare the grill by preheating it to medium-high (about 375°F).

Grilling

Skewer the marinated shrimp for easier flipping. Grill for about 2-3 minutes per side until they turn pink and opaque.
Be careful not to overcook the shrimp.

Assembling the Bowl

In a serving bowl, layer the rice or quinoa at the bottom, top with grilled shrimp, and pile on the chopped veggies. Finish with fresh cilantro and sliced avocado.
Drizzle with extra lime juice for added zing.

Quality shrimp is key; look for firm texture and mild smell. Leftovers can be stored in an airtight container in the fridge for up to 2 days.