Are you searching for a meal that’s both incredibly delicious and quick to prepare? Look no further! This Grilled Shrimp Bowl Recipe is the ultimate answer for healthy, flavorful eating. It’s designed for ease and versatility, making it a perfect choice for bustling weeknight dinners or a relaxed weekend cookout. Get ready to elevate your home cooking with this vibrant dish.
Why You’ll Love This Grilled Shrimp Bowl Recipe
This recipe is a game-changer for anyone who loves cooking with confidence and joy. Here’s why you’ll adore making this grilled shrimp bowl:
- Fast Cooking Time: From prep to plate in under 30 minutes, it’s ideal for busy schedules.
- Simple, Flavorful Ingredients: You likely have most items in your pantry already, creating maximum taste with minimal fuss.
- Healthy and Customizable: Packed with lean protein and fresh vegetables, you can easily adjust it to fit any dietary preference. Incorporating a diet rich in lean protein and fresh vegetables offers numerous health advantages, including improved metabolism and reduced risk of chronic diseases. Find out more about the benefits of a diet rich in lean protein and vegetables.
- Family-Friendly Meal: Even picky eaters will enjoy building their own delicious bowls with these vibrant components.
- Perfect for Grilling: Embrace the smoky char and tender perfection that only a grill can provide for your shrimp and veggies.
Ingredients
Gather these fresh, wholesome ingredients to create your mouthwatering Grilled Shrimp Bowl Recipe. We’re focusing on quality and flavor to ensure every bite is memorable.
- 1 1/4 tsp kosher salt, divided (Diamond Crystal brand)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp ground black pepper
- 3 tsp oil (avocado or olive), divided
- 16 ounces large raw shrimp – peeled and deveined (about 20 shrimp)
- 2 bell peppers (any color)
- 2 small to medium zucchini
- 4 cups cooked rice (white, brown, or cauliflower rice)
Notes & Substitutions
For best results, use Diamond Crystal kosher salt; its flakes distribute flavor beautifully. Avocado or olive oil both work wonderfully here. Always opt for large raw shrimp, either fresh or frozen (and fully thawed), peeled, and deveined. Avoid pre-cooked shrimp, as they will become rubbery on the grill. If you don’t have smoked paprika, regular paprika is a fine substitute. Feel free to incorporate other grill-friendly vegetables like red onion, asparagus, or mushrooms into your grilled shrimp bowls.
Equipment
You don’t need many specialized tools to create this fantastic meal. These essential items will help you prepare and cook your delicious grilled shrimp and vegetables with ease.
- Measuring spoons
- Small bowl
- Large bowl or glass casserole dish
- Paper towels
- Metal skewers (about 4-5, depending on size)
- Tongs
- Grill (gas or charcoal)
- Cutting board and sharp knife
How To Make This Grilled Shrimp Bowl Recipe
Creating this Grilled Shrimp Bowl Recipe is straightforward and enjoyable. Follow these simple steps for perfectly grilled shrimp and tender-crisp vegetables, ready to be assembled into a vibrant meal.
- Prep seasoning: In a small bowl, combine ¾ teaspoon of Diamond Crystal kosher salt, smoked paprika, garlic powder, ground cumin, and ground black pepper. Stir well and set aside.
- Prep shrimp: Place the raw shrimp in a large bowl. Pat them thoroughly dry with paper towels to help the seasoning adhere better. Discard the paper towels.
- Season shrimp: Measure 2 teaspoons of avocado or olive oil into a small separate bowl. Sprinkle the prepared seasoning blend over the shrimp. Using your hands, mix until the shrimp are evenly coated. Drizzle the oil over the seasoned shrimp and mix again to ensure every piece is well covered.
- Skewer shrimp: Carefully thread the seasoned shrimp onto metal skewers. Aim to pierce each shrimp close to its middle for stability. Slide them down, making sure not to overcrowd the skewers. This ensures even cooking. Group similar-sized shrimp on the same skewer if possible.
- Prep vegetables: Wash and thoroughly dry the zucchini and bell peppers. Trim the ends off the zucchini, then slice each zucchini lengthwise into two long pieces. For the bell peppers, remove the tops by cutting carefully around them. Halve each pepper from top to bottom and remove any seeds.
- Season vegetables: Place the cut zucchini and bell peppers in a bowl. Drizzle with 1 teaspoon of oil and sprinkle with ½ teaspoon of Diamond Crystal kosher salt. Toss with your hands to evenly coat all the vegetables.
- Preheat grill: Heat your grill to 350°F (175°C). Once it reaches the target temperature, you’re ready to start grilling these fantastic components for your grilled shrimp bowls.
- Grill vegetables: Using tongs, place the seasoned vegetables directly onto the preheated grill. Close the lid and cook for 4 minutes.
- Add shrimp: After the initial 4 minutes, open the lid and carefully place the shrimp skewers on the grill alongside the vegetables. Close the lid and cook for an additional 2 minutes.
- Flip & finish: Open the lid, then use tongs to flip both the shrimp skewers and the vegetables. Close the lid and continue cooking the shrimp for 2 more minutes.
- Check doneness: Remove shrimp from the grill once they are opaque throughout and reach an internal temperature of 145°F. Cook the vegetables for an additional 2 minutes after flipping (total 4 minutes after flipping), until they are tender-crisp.
- Assemble bowls: Remove all ingredients from the grill. Divide into 4 portions: one zucchini half, one bell pepper half, and a little over one shrimp skewer per portion. Cut the shrimp and bell pepper into smaller, bite-sized pieces if you prefer. Serve the grilled shrimp and vegetables in bowls with 1 cup of cooked rice per person. Garnish as desired and enjoy your delicious grilled shrimp bowl!
Pro Tips & Troubleshooting
Achieve grilling perfection for your shrimp and vegetables with these helpful hints and quick solutions for common challenges.
- Shrimp Selection: Always start with raw, peeled, and deveined shrimp for the best texture and flavor.
- Avoid Overcooking: Shrimp cooks very quickly, typically just 4-5 minutes total. Watch them closely to prevent rubberiness.
- Skewer Choice: Metal skewers are ideal as they prevent charring that can occur with wooden skewers.
- Proper Spacing: Don’t crowd the shrimp on the skewers; ensure a little space between each piece for even cooking.
- Vegetable Timing: Prep your vegetables just after the shrimp are seasoned so everything is ready for the grill at the same time.
- Temperature Check: Use an instant-read thermometer to confirm shrimp reach 145°F for perfect doneness.
Serving Suggestions, Storage, & Variations
Elevate your Grilled Shrimp Bowl Recipe experience with these creative ideas for serving, smart storage tips, and exciting variations to keep things fresh and exciting.
Grilled Shrimp Bowl Recipe Serving Suggestions
Enhance your bowls with fresh toppings! A sprinkle of chopped fresh cilantro or parsley adds a bright note. A squeeze of lime or lemon juice brings zest. Creamy avocado slices or a drizzle of your favorite hot sauce can also add another layer of flavor and texture.
Add-ons
Consider adding grilled pineapple chunks for a touch of sweetness, black beans for extra protein, or fresh mango salsa. Cooked sweet potato cubes, a bed of fresh greens, or diced fresh tomatoes can also make fantastic additions to this versatile grilled shrimp bowl.
Rice Options
While cooked white or brown rice are classics, cauliflower rice is an excellent low-carb alternative. Quinoa is another hearty and nutritious grain option that pairs beautifully with the grilled components.
Storage
Store leftover grilled shrimp and vegetables separately in airtight containers in the refrigerator for up to 3 days. This helps maintain their individual textures and flavors.
Reheating
Gently reheat the shrimp and vegetables on a stovetop over medium heat until just warmed through, or briefly in the microwave. Be careful not to overcook the shrimp during reheating.
Grilled Shrimp Bowl Recipe Nutrition Information
Enjoying a delicious Grilled Shrimp Bowl Recipe doesn’t mean sacrificing your health goals. This meal is packed with lean protein and vibrant vegetables, offering a balanced and nutritious option for your table.
Each serving of this grilled shrimp bowl provides an excellent source of protein, fiber, and essential vitamins, making it a wholesome addition to your weekly menu.
| Nutrient | Value | Unit |
|---|---|---|
| Calories | 217 | kcal |
| Carbohydrates | 15 | g |
| Protein | 28 | g |
| Fat | 6 | g |
| Saturated Fat | 1 | g |
| Trans Fat | 1 | g |
| Cholesterol | 286 | mg |
| Sodium | 1667 | mg |
| Potassium | 962 | mg |
| Fiber | 6 | g |
| Sugar | 8 | g |
| Vitamin A | 2184 | IU |
| Vitamin C | 175 | mg |
| Calcium | 222 | mg |
| Iron | 4 | mg |
FAQ
Got questions about making your Grilled Shrimp Bowl Recipe? We’ve got answers to help you cook with confidence!
- Can I use frozen shrimp? Yes, absolutely! Just ensure they are fully thawed and patted very dry before seasoning for the best results.
- How do I know when shrimp is cooked? Shrimp turn opaque and curl into a C-shape when fully cooked. An instant-read thermometer should register 145°F. To ensure food safety, the USDA recommends a specific internal temperature for cooked shrimp. Review the official safe minimum internal temperature for shellfish.
- What other vegetables can I grill? Feel free to grill asparagus, red onion slices, cherry tomatoes on skewers, or even chunks of mushrooms.
- Can I make this ahead for meal prep? You can prep the shrimp and chop the vegetables a day in advance, storing them separately in the fridge. Grill just before serving.
- Is this recipe spicy? No, the amount of paprika and cumin used provides a mild, smoky flavor, not significant heat. Add a pinch of cayenne if you prefer spice.
Conclusion
This Grilled Shrimp Bowl Recipe offers a perfect blend of delicious flavor, wholesome ingredients, and incredible ease. It’s a fantastic way to bring vibrant, healthy meals to your table without spending hours in the kitchen. We hope this recipe inspires you to embrace the joy of grilling and the simplicity of home cooking. Give this recipe a try tonight and discover your new favorite weeknight meal! Don’t forget to share your experience and rate the recipe below.
Grilled Shrimp Bowl Recipe with Grilled Veggies
Kitchen Equipment
- Small bowl
- Large bowl
- Paper towels
- Metal skewers
- Sharp knife
- Cutting board
- Grill
- Tongs
- Measuring spoons
Recipe Ingredients
Main Ingredients
- 1 1/4 tsp kosher salt (Diamond Crystal brand)
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/8 tsp ground black pepper
- 3 tsp oil avocado or olive
- 16 ounces large raw shrimp peeled and deveined, about 20 shrimp
- 2 bell peppers
- 2 small to medium zucchini
- 4 cups cooked rice white, brown, or cauliflower rice
Step-by-Step Instructions
Preparation
- Combine ¾ tsp kosher salt, smoked paprika, garlic powder, ground cumin, and black pepper in a small bowl to create the seasoning blend.
- Place raw, dried shrimp in a large bowl or casserole dish.
- Measure out 2 teaspoons of oil separately to avoid cross-contamination.
- Season shrimp with the spice blend and drizzle with oil, then mix well by hand to ensure even coating.
- Thread shrimp onto metal skewers, placing similar-sized shrimp together and ensuring they are not too close for even cooking.
Vegetable Prep
- Wash, dry, and trim the ends of the zucchini, then cut them lengthwise into two pieces.
- Remove the tops and seeds from bell peppers, then slice them in half lengthwise.
- Toss the cut zucchini and bell peppers with 1 tsp oil and ½ tsp kosher salt until well coated.
Grilling and Serving
- Heat the grill to 350°F and place the seasoned vegetables on it, cooking with the lid closed for 4 minutes.
- Add the shrimp skewers to the grill, close the lid, and cook for an additional 2 minutes.
- Flip both the shrimp and vegetables, then cook the shrimp for 2 more minutes until opaque and 145°F internal temperature.
- Continue cooking the vegetables for another 2 minutes (total 4 minutes after flipping) until softened but not limp, then remove everything from the grill.
- Divide the grilled shrimp and vegetables into 4 portions and serve with 1 cup of cooked rice per bowl.
