Description
This vibrant Grilled Shrimp Taco Bowl recipe combines smoky, spice-rubbed shrimp with fresh, colorful vegetables and a zesty cilantro-lime dressing. Perfect for a healthy and flavorful weeknight meal, it features grilled shrimp served over rice with black beans, corn, tomatoes, crisp romaine, sliced avocado, and radishes, finished with bright jalapeño and cilantro garnishes.
Ingredients
Scale
Spice Rub and Shrimp
- 1 tablespoon smoked paprika (sweet or hot)
- 1 tablespoon sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chipotle powder (optional)
- 1 pound shell-on shrimp (21 to 25 count), peeled and deveined
- 1/4 cup neutral oil (avocado oil recommended)
- High heat oil (canola or grapeseed) for brushing grill grates
Cilantro-Lime Dressing
- 2 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar
- 3/4 cup neutral flavored oil (avocado oil recommended)
- 1 clove garlic, peeled
- 1 cup cilantro leaves and stems, packed
- 1 jalapeño, stem removed
- Salt, to taste
Beans and Vegetables
- 1 (15-ounce) can black beans, drained and rinsed
- 2 teaspoons neutral oil (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 lettuce
- 1 medium ripe avocado, thinly sliced or chunked
- 4 radishes, thinly sliced
Garnishes and Final Touches
- 2 tablespoons finely chopped jalapeño, for garnish
- 1/4 cup finely chopped cilantro, for garnish
- Lime wedges
- Salt and pepper, to taste
Instructions
- Combine the spices and shrimp: In a small bowl, whisk together the smoked paprika, sweet paprika, ground cumin, garlic powder, kosher salt, and optional chipotle powder. In a large bowl, toss the peeled and deveined shrimp with 1/4 cup neutral oil. Then add the spice mixture and stir thoroughly until the shrimp are evenly coated with the spices.
- Refrigerate: Cover the bowl with the seasoned shrimp and refrigerate for at least 30 minutes to allow the flavors to infuse. For more intense flavor, you can refrigerate overnight.
- Preheat the grill: When ready to cook, heat a gas or charcoal grill to high heat (around 500°F) and let it come to temperature for 15 to 20 minutes. Oil the grill grates by dipping a paper towel in a high smoke point oil like canola or grapeseed, and wiping the grates to prevent sticking.
- Make the cilantro-lime dressing: In a mini chopper or blender, combine the fresh lime juice, apple cider vinegar, peeled garlic clove, packed cilantro leaves and stems, and jalapeño with stem removed. Pulse a few times and then blend on high speed until the dressing is smooth and creamy. Taste and adjust salt as needed. This dressing can be made ahead and refrigerated.
- Season the black beans: In a small bowl, toss the drained and rinsed black beans with 2 teaspoons neutral oil, salt, and pepper to taste. Set aside.
- Grill the shrimp: Remove shrimp from the marinade, shaking off excess liquid. Thread the shrimp evenly onto two metal or soaked wooden skewers. Place the skewers on the hot grill, using tongs to gently press down so the shrimp make good contact with the grates and develop grill marks. Grill the shrimp 3 minutes on one side, then flip and cook an additional 1 to 3 minutes, until the shrimp are opaque and cooked through.
- Assemble the taco bowls: Divide the cooked rice evenly among four bowls. Top each bowl with seasoned black beans, drained corn, halved cherry tomatoes, sliced radishes, shredded romaine lettuce, sliced or chunked avocado, and the grilled shrimp skewers.
- Serve: Garnish each bowl with finely chopped jalapeño, chopped cilantro, and lime wedges. Offer additional seasoning or hot sauce at the table as desired for extra flavor.
Notes
- For best results, use fresh or thawed shrimp that are peeled and deveined to ensure easy eating.
- Adjust the amount of chipotle powder in the spice rub to control the heat level.
- The cilantro-lime dressing can be made a day ahead and stored refrigerated to save prep time.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Feel free to swap rice for cauliflower rice for a lower-carb option.
- Use high heat oils like avocado, canola, or grapeseed oil for grilling and seasoning to withstand the high temperatures without burning.
