Description
This Grilled Shrimp Taco Bowl recipe combines smoky, spicy shrimp with fresh toppings like avocado, radishes, and tomatoes, served over rice and black beans for a vibrant and satisfying meal. Perfect for summer grilling or a flavorful weeknight dinner, it’s easy to prepare with a tangy cilantro-lime dressing and deliciously charred shrimp.
Ingredients
Scale
Spice Mix 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), thawed if frozen, peeled and deveined
- 1/4 cup neutral oil (avocado oil recommended)
- High heat oil such as canola or grapeseed for brushing grill grates
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
- 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 smoked paprika, sweet paprika, ground cumin, garlic powder, kosher salt, and chipotle powder if using to form the spice mixture. Place shrimp in a large bowl and toss with 1/4 cup neutral oil. Add the spice mixture and stir until the shrimp are evenly coated.
- Refrigerate: Cover the seasoned shrimp and refrigerate for at least 30 minutes to allow flavors to meld. For deeper flavor, you can refrigerate overnight.
- Preheat the grill: When ready to cook, heat a gas or charcoal grill to high heat, aiming for at least 500°F. Allow the grill to preheat for 15-20 minutes. Once hot, oil the grill grates by dipping a paper towel in high-heat oil and carefully rubbing it onto the grates.
- Make the dressing: In a mini chopper or blender, add lime juice, apple cider vinegar, garlic clove, cilantro leaves and stems, and jalapeño without the stem. Pulse a few times then blend on high speed until the mixture is smooth and creamy. Taste the dressing and adjust salt as needed. This dressing can be prepared ahead of time and refrigerated.
- Season the black beans: Drain and rinse the canned black beans. Toss them with 2 teaspoons of neutral oil, salt, and pepper to taste.
- Grill the shrimp: Remove excess marinade from the shrimp. Thread shrimp onto two skewers to handle easily on the grill. Place skewers on the hot grill and use tongs to press gently for good grill marks. Grill shrimp for about 3 minutes, then flip and cook for another 1-3 minutes until shrimp are opaque and cooked through.
- Assemble the bowls: Divide cooked rice evenly among four bowls. Top each bowl with the seasoned black beans, corn, halved tomatoes, radish slices, shredded romaine lettuce, sliced or chunked avocado, and grilled shrimp skewers (remove shrimp from skewers if preferred).
- Serve: Garnish each bowl with finely chopped jalapeño, cilantro, and lime wedges. Serve immediately with additional salt, pepper, or hot sauce on the side as desired.
Notes
- For best results, use fresh shrimp thawed properly and peeled/deveined before seasoning.
- If you don’t have a grill, shrimp can be cooked on a grill pan or skillet over high heat.
- The chili powders can be adjusted to control the heat level to your preference.
- The dressing can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep grill grates from sticking, make sure to oil them well before cooking.
- If using wooden skewers for shrimp, soak them in water for 30 minutes before grilling to prevent burning.
