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!
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
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In a small bowl, whisk together the paprika through chipotle powder.
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In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated.
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Cover and refrigerate for 30 minutes or up to overnight.
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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:
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Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender.
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Pulse for 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency.
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In a small bowl, toss the black beans with 2 teaspoons of oil, and salt and pepper to taste.
Grilled Shrimp:
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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.
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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.
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Place the skewers on the grill.
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Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor.
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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.
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They will continue cooking for a few minutes after they’re off the grill.
To Assemble:
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Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp.
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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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