Description
This Grilled Shrimp Taco Bowl recipe combines smoky, spicy grilled shrimp with fresh veggies and a tangy lime-cilantro dressing for a vibrant, healthy meal. Perfect for a quick dinner, the bowls are layered with seasoned black beans, corn, tomatoes, avocado, and shredded romaine on a bed of rice, making a delicious and complete taco-inspired dish.
Ingredients
Scale
Spice Mix & Shrimp Marinade
- 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
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
Additional Taco Bowl Ingredients
- 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
- 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, ground cumin, garlic powder, kosher salt, and chipotle powder if using. In a large bowl, toss the peeled and deveined shrimp with 1/4 cup neutral oil, then add the spice mixture. Stir well until the shrimp are evenly coated.
- Refrigerate: Cover the bowl and refrigerate the seasoned shrimp for at least 30 minutes to let the flavors meld. For a deeper flavor, marinate overnight.
- Preheat the grill: Heat a gas or charcoal grill to high heat, about 500°F, and let it warm for 15-20 minutes. Use a paper towel dipped in high-heat oil like canola or grapeseed to oil the grill grates to prevent sticking.
- Make the dressing: In a mini chopper or blender, pulse together lime juice, apple cider vinegar, garlic, cilantro leaves and stems, and jalapeño a few times. Then blend on high until smooth and creamy. Taste and season with salt as needed. This dressing can be prepared ahead and refrigerated.
- Season the black beans: Toss the drained and rinsed black beans with 2 teaspoons of neutral oil, salt, and pepper to taste. Set aside.
- Grill the shrimp: Shake off any excess marinade from the shrimp. Thread them onto two skewers. Place the skewers on the hot grill, gently pressing with tongs to get grill marks. Cook for 3 minutes, then flip and cook an additional 1-3 minutes until the shrimp are opaque and cooked through.
- Assemble the bowls: Divide cooked rice evenly into four bowls. Top each with seasoned black beans, corn, halved cherry tomatoes, sliced radishes, shredded romaine lettuce, sliced avocado, and grilled shrimp skewers.
- Serve: Garnish each bowl with finely chopped jalapeño, chopped cilantro, and lime wedges. Offer additional seasonings or hot sauce on the side if desired. Enjoy your vibrant Grilled Shrimp Taco Bowls!
Notes
- For best results, marinate shrimp for at least 30 minutes but no longer than overnight to avoid mushy texture.
- You can substitute shrimp with another protein like grilled chicken or tofu for variation.
- If you don’t have a grill, you can cook the shrimp on a hot grill pan or cast-iron skillet on the stovetop.
- Adjust chipotle powder depending on your preferred spice level or omit for mild flavor.
- Use fresh lime juice for the dressing to retain brightness and acidity.
- This recipe can be made gluten-free when ensuring all ingredients like beans and spices have no gluten additives.
