Description
This incredible Grilled Shrimp Bowl became a family's weeknight hero, offering a light, satisfying, and flavorful meal. It's packed with sweet, smoky grilled shrimp and vibrant veggies, making it a healthy and complete meal that feels gourmet but requires minimal effort. It's incredibly flavorful, quick (under 30 minutes), and perfect for meal prep.
Ingredients
1 lb Large Shrimp (peeled, deveined, tails on or off)
2 tbsp Olive Oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
1/2 tsp Dried Oregano
1/2 tsp Salt
1/4 tsp Black Pepper
1 cup Cherry Tomatoes, halved
1 cup Cucumber, diced
1/4 cup Red Onion, thinly sliced
2 tbsp Fresh Parsley or Cilantro, chopped
2 cups Cooked Quinoa or Brown Rice
Lemon Wedges (For serving)
Instructions
- Pat the shrimp dry with paper towels
- In a medium bowl, combine the shrimp with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper. Toss well to coat every piece of shrimp thoroughly
- Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking
- Place the seasoned shrimp on the hot grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook the shrimp. Remove from the grill immediately
- Divide the cooked quinoa or brown rice among serving bowls
- Arrange the grilled shrimp on top of the grai
- Add the halved cherry tomatoes, diced cucumber, and sliced red onion to each bowl
- Sprinkle with fresh parsley or cilantro. Serve your amazing Grilled Shrimp Bowl with lemon wedges for a bright finish
Notes
Do not overcrowd your grill; grill in batches if necessary to ensure even cooking and beautiful char marks.
A hot grill is crucial for quick cooking and preventing sticking.
Make sure your shrimp is completely dry before adding the marinade; this helps the seasoning adhere better.
Marinate the shrimp for at least 15 minutes, but no longer than 30 minutes to prevent it from becoming tough.
Fresh, high-quality shrimp makes a huge difference in this fantastic grilled shrimp bowl.
To store leftovers, allow the components to cool completely. Store the grilled shrimp and fresh vegetables separately from the grain in airtight containers in the refrigerator for up to 2-3 days.
When reheating, gently warm the grilled shrimp and grain in a pan or microwave. Add the fresh vegetables after reheating for the best texture.
For substitutions, swap shrimp for chicken or firm tofu. You can use bell peppers, zucchini, or corn instead of tomatoes and cucumber. Add some avocado slices for extra creaminess. For a spicy kick, add a pinch of red pepper flakes to the shrimp marinade. Consider a different grain like farro or couscous as your base.
- Prep Time: 24 mins
- Cook Time: 6 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 225 mg
Keywords: Grilled Shrimp Bowl, healthy shrimp, quick dinner, family meal, weeknight hero, protein-packed, meal prep, shrimp recipe, vibrant veggies, easy dinner