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Grilled Shrimp Taco Bowl

Grilled Shrimp Taco Bowl

This Grilled Shrimp Taco Bowl features succulent shrimp seasoned with spices served over rice with black beans, corn, and topped with a spicy cilantro dressing.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 969 kcal

Equipment

  • grill
  • blender
  • Skewers
  • Mixing Bowls

Ingredients
  

For the grilled shrimp

  • 1 tablespoon smoked paprika sweet or hot
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon chipotle powder optional
  • 1 pound shell-on shrimp 21 to 25 count, thawed if frozen, peeled and deveined
  • ¼ cup neutral oil I used avocado oil
  • high heat oil for brushing grill grates

For the spicy cilantro dressing

  • 2 tablespoons fresh lime juice
  • 2 tablespoons apple cider vinegar
  • ¾ cup neutral flavored oil I used avocado oil
  • 1 clove garlic peeled
  • 1 cup cilantro leaves and stems packed
  • Salt to taste

For the bowls

  • 1 15-ounce can black beans drained and rinsed
  • 2 teaspoons neutral oil such as canola or avocado
  • 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

To serve

  • 2 tablespoons finely chopped jalapeño to serve
  • ¼ cup finely chopped cilantro to serve
  • Lime wedges to serve
  • Salt and pepper to taste

Instructions
 

Method

  • In a small bowl, whisk together the paprika through chipotle powder. In a larger bowl, toss shrimp with oil and then add the spices. Stir with a large spoon until evenly coated. Cover and refrigerate for 30 minutes or up to overnight.
  • When ready to grill the shrimp, preheat a gas or charcoal grill for 15 to 20 minutes to high heat. If your grill has a thermometer, make sure it reads at least 500°F.
  • Add all the dressing ingredients except the salt to the bowl of a mini chopper or a blender. Pulse 3 to 5 times until the ingredients are broken down a bit, and then blend on high to create a creamy consistency. (The dressing may be made up to two days ahead and stored in the refrigerator.) Taste, and add salt as needed.
  • In a small bowl, toss black beans with two teaspoons oil and salt and pepper to taste.
  • Shake off excess marinade and thread the shrimp into two metal skewers. Using two skewers makes the shrimp easy to flip on a very hot grill. 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. Place the skewers on the grill. Using tongs, press down gently on the skewers to encourage pretty grill marks and awesome charred flavor. 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. They will continue cooking for a few minutes after they’re off the grill.
  • Divide the rice between four bowls, then top each bowl with black beans, corn, tomatoes, radishes, romaine, avocado, and shrimp. Serve with small bowls of limes, chopped chilies, and chopped cilantro.

Notes

The shrimp can be marinated overnight for better flavor. The spicy cilantro dressing can also be made in advance and stored in the refrigerator.

Nutrition

Serving: 1bowlCalories: 969kcalCarbohydrates: 81gProtein: 18gFat: 69g
Keyword Easy Shrimp, Grilled Shrimp, Grilled Shrimp Taco Bowl, Healthy Dinner, Taco Bowl
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