Grilled Shrimp Taco Bowl Recipe

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Toni Published: February 24, 2021 Modified: June 1, 2021

How To Make Grilled Shrimp Taco Bowl

This Grilled Shrimp Taco Bowl brings together the flavors of grilled and well-seasoned shrimp with taco fixings drizzled with cilantro dressing in one bowl!

Preparation: 40 minutes
Cooking: 5 minutes
Chill Time: 30 minutes
Total: 1 hour 15 minutes

Serves:

Ingredients

For Grilled Shrimp:

  • 1tbsppaprika,smoked, sweet, or hot
  • 1tbspsweet paprika
  • 1tbspground cumin
  • 1tspgarlic powder
  • ½tspsalt
  • ½tspchipotle powder,optional
  • 1lbshrimp,(21 25 count) shell-on, thawed if frozen, peeled, deveined
  • ¼cupneutral oil,such as avocado oil
  • high heat oil,such as canola, or grapeseed, for brushing the grill grates

For Spicy Cilantro Dressing:

  • 2tbspfresh lime juice
  • 2tbspapple cider vinegar
  • ¾cupneutral flavored oil,such as avocado oil
  • 1clovegarlic,peeled
  • 1cupcilantro leaves and stems,packed
  • 1jalapeño,stem removed
  • salt,to taste

For Bowls:

  • 15ozblack beans,(1 can) drained, rinsed
  • 15ozcorn,(1 can) drained, rinsed
  • 1pintcherry tomatoes,or grape tomatoes, halved
  • 2cupscooked rice
  • 2cupsromaine,shredded
  • 1medium ripe avocado,thinly sliced, or cut into chunks
  • 4radishes,thinly sliced
  • 2tspneutral oil,such as canola, or avocado

To Serve:

  • 2tbspjalapeño,finely chopped
  • ¼cupcilantro,finely chopped
  • lime wedges
  • salt and pepper,to taste

Instructions

  1. In a small bowl, whisk together the paprika through chipotle powder.

  2. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.

  3. Cover and refrigerate for 30 minutes or up to overnight.

  4. When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. (If the grill has a thermometer, make sure it reads at least 500 degrees F).

Spicy Cilantro Dressing:

  1. Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender.

  2. Pulse for 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency.

  3. In a small bowl, toss the black beans with 2 teaspoons of oil, and salt and pepper to taste.

Grilled Shrimp:

  1. Shake off the excess marinade and thread the shrimp into two metal skewers. Using 2 skewers makes the shrimp easy to flip on a very hot grill.

  2. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

  3. Place the skewers on the grill.

  4. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.

  5. Flip the skewers after about 3 minutes and finish cooking on the other side for 1 to 3 minutes, or until the shrimp are opaque almost all the way through.

  6. They will continue cooking for a few minutes after they’re off the grill.

To Assemble:

  1. Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.

  2. Serve with small bowls of limes, chopped chilies, and chopped cilantro.

Recipe Notes

The dressing may be made up to 2 days ahead and stored in the refrigerator.

Nutrition

  • Calories: 1356.26kcal
  • Fat: 78.87g
  • Saturated Fat: 7.20g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 47.87g
  • Polyunsaturated Fat: 21.53g
  • Carbohydrates: 125.31g
  • Fiber: 26.67g
  • Sugar: 13.14g
  • Protein: 47.58g
  • Cholesterol: 142.88mg
  • Sodium: 1599.61mg
  • Calcium: 270.42mg
  • Potassium: 2771.57mg
  • Iron: 10.07mg
  • Vitamin A: 324.37µg
  • Vitamin C: 40.93mg
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