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Grilled Shrimp Taco Bowl
Grilled Shrimp Taco Bowl
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Zesty grilled shrimp taco bowls with flavorful spices, fresh toppings, and a kick of spicy cilantro dressing for a quick and satisfying summer meal without the kitchen heat.
Ingredients:
  • 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 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 (I used avocado oil)
  • 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 (I used avocado oil)
  • 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
  • 1 (15-ounce) can corn, drained and rinsed
  • 1 pint cherry or grape tomatoes, halved
  • 2 cups cooked rice
  • 2 cups shredded romaine
  • 1 medium ripe avocado, thinly sliced or cut into chunks
  • 4 radishes, thinly sliced
  • 2 teaspoons neutral oil, such as canola or avocado
  • To serve:
  • 2 tablespoons finely chopped jalapeño, to serve
  • 1/4 cup tablespoon finely chopped cilantro, to serve
  • Lime wedges, to serve
  • Salt and pepper to taste
Instructions:
  • Whisk together paprika through chipotle powder in a small bowl. In a larger bowl, coat shrimp with oil, then add the spices. Mix until evenly coated. Refrigerate covered for 30 minutes or up to overnight.
  • Preheat a gas or charcoal grill to high heat (at least 500°F) for 15 to 20 minutes before grilling the shrimp.
  • Prepare the dressing by combining all ingredients, except salt, in a mini chopper or blender. Pulse a few times until slightly broken down, then blend on high until creamy. (Dressing can be made 2 days in advance and refrigerated.) Adjust seasoning with salt to taste.
  • Prepare the seasoned black beans: Combine black beans with 2 teaspoons of oil, salt, and pepper in a small bowl, ensuring they are well coated.
  • Grill the shrimp: Thread shrimp onto two metal skewers, ensuring even cooking. Oil grill grates with oiled paper towel and place skewers on the hot grill. Press down gently for grill marks and flip after 3 minutes. Cook 1-3 minutes more until shrimp are opaque. Allow to rest before serving.
  • Prepare the bowls by evenly distributing rice among four bowls. Add black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp on top of the rice in each bowl. Serve alongside small bowls of limes, chopped chilies, and chopped cilantro.

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