Name: Grilled Shrimp Bowl Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 1 pound large shrimp, peeled and deveined; 2 tablespoons olive oil; 2 tablespoons lime juice; 2 cloves garlic, minced; 1 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked jasmine rice; 1 cup black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 1 cup diced mango; 1/2 cup diced red bell pepper; 1/4 cup chopped fresh cilantro; 1 avocado, sliced; Lime wedges for serving

Jump to Recipe·Print Recipe

If you’re searching for a fresh, sunshine-filled dinner, let me introduce you to the Grilled Shrimp Bowl. Imagine plump, smoky shrimp, colorful veggies, zesty lime, and sweet mango all nestled atop a bed of jasmine rice — every bite bursts with bold, tropical flavor and satisfying textures. This dish is wildly simple to pull together in just 30 minutes, yet tastes like you’ve created a masterpiece. Whether you’re cooking for family dinner or meal-prepping lunches, the Grilled Shrimp Bowl belongs on your go-to recipe list.

Grilled Shrimp Bowl Recipe - Recipe Image

Ingredients You’ll Need

There’s true kitchen magic in how a handful of fresh, vibrant ingredients can create something so downright craveable. Each ingredient plays a key role, from juicy shrimp and sweet mango to creamy avocado and lively cilantro, bringing color, nutrition, and unforgettable flavors together in perfect harmony.

Large Shrimp (1 pound, peeled and deveined): Opt for fresh or thawed shrimp – their natural sweetness and tender bite are the backbone of this dish.
Olive Oil (2 tablespoons): Helps the seasonings adhere and ensures gorgeous char on the grill.
Lime Juice (2 tablespoons): Adds brightness and a lively zing that wakes up every other flavor.
Garlic (2 cloves, minced): Brings aroma and punchy depth, infusing the shrimp with savory warmth.
Chili Powder (1 teaspoon): Lends mellow heat and subtle smokiness for irresistibly bold shrimp.
Paprika (1/2 teaspoon): Adds a hint of sweetness and beautiful color.
Salt (1/2 teaspoon): Essential for amplifying each flavor.
Black Pepper (1/4 teaspoon): Gives a subtle, peppery kick without overwhelming delicate shrimp.
Jasmine Rice (2 cups, cooked): Its tender grains perfectly soak up shrimp juices and vibrant toppings.
Black Beans (1 cup, rinsed and drained): Adds protein, fiber, and a satisfying creamy bite.
Corn Kernels (1 cup – fresh, frozen, or canned): Brings juicy pops of sweetness and golden sunshine color.
Mango (1 cup, diced): Offers tropical tang and sweetness that balances the smoky shrimp.
Red Bell Pepper (1/2 cup, diced): Adds crunch and a splash of bright color.
Fresh Cilantro (1/4 cup, chopped): Its herbal freshness ties all the flavors together.
Avocado (1, sliced): Provides creamy richness and healthy fats.
Lime Wedges: For squeezing over at the very last moment – the citrusy finish is game-changing!

How to Make Grilled Shrimp Bowl

Step 1: Marinate the Shrimp

Start by whisking together the olive oil, lime juice, minced garlic, chili powder, paprika, salt, and pepper in a medium bowl. Add the peeled and deveined large shrimp, tossing to coat them thoroughly in the marinade. Let the shrimp soak up all those zesty flavors for 15–20 minutes while you gather the other ingredients. This step is quick but makes the shrimp taste like they’ve been basking in flavor for hours!

Step 2: Preheat and Grill

Heat your outdoor grill, or a sturdy grill pan, over medium-high. Once hot, arrange the marinated shrimp in a single layer. Grill for 2–3 minutes per side until they turn pink and opaque, with a light char around the edges. The sizzle and aroma at this step are irresistible and mark the beginning of the Grilled Shrimp Bowl’s signature flavor!

Step 3: Prep Your Bowl Components

While the shrimp are grilling, have your toppings ready to go. Dice the mango and red bell pepper, rinse and drain the black beans, slice that creamy avocado, and chop the fresh cilantro. If using frozen corn, give it a quick sear in a dry skillet for a little extra flavor.

Step 4: Assemble the Grilled Shrimp Bowl

It’s bowl-building time! Divide the cooked jasmine rice among four serving bowls. Layer on the grilled shrimp, followed by generous spoonfuls of black beans, corn, diced mango, red bell pepper, fresh cilantro, and avocado slices. Take a moment to arrange everything so each bowl looks like a rainbow – this is one photogenic dish that tastes even better than it looks.

Step 5: Add the Finishing Touches

Just before serving, tuck a few lime wedges onto each bowl and give everything a sprinkle of extra cilantro. The squeeze of fresh lime helps all the flavors pop, and your Grilled Shrimp Bowl is ready for dinner (or a lunch you’ll look forward to all morning!).

How to Serve Grilled Shrimp Bowl

Garnishes

A finishing touch of chopped cilantro and a generous squeeze of fresh lime are non-negotiable – they bring brightness and balance to the bowl. A few slices of jalapeño, thinly-shaved radishes, or a drizzle of chipotle mayo can make your Grilled Shrimp Bowl even more dynamic if you’re in the mood to mix things up.

Side Dishes

While the Grilled Shrimp Bowl is a complete meal on its own, it pairs beautifully with crunchy tortilla chips and your favorite salsa or guacamole. If you’re feeding a crowd, a simple green salad or tangy coleslaw alongside adds even more freshness.

Creative Ways to Present

Serve the Grilled Shrimp Bowl family-style, with all the toppings set out buffet-style so everyone can build their bowl just the way they like it. Or, pack the ingredients in mason jars for a portable picnic version. Layered in clear glass, the colors really shine and the presentation is a total showstopper!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Grilled Shrimp Bowl ingredients, store each component separately in airtight containers in the fridge. The shrimp stay juicy for up to 2 days, while the rice, beans, and veggies hold up well for about 3 days.

Freezing

While grilled shrimp can be frozen for up to a month, it’s best to freeze them separately from the fresh toppings and rice. Let the shrimp cool completely before placing in a freezer bag for optimal texture. Thaw in the refrigerator overnight before reheating.

Reheating

To keep the shrimp tender, reheat gently in a skillet over medium-low heat or in the microwave just until warmed through. The rice can be microwaved with a splash of water, covered, to bring back its fluffiness. Add the fresh toppings and avocado after everything else is warmed.

FAQs

Can I make the Grilled Shrimp Bowl with another type Main Course

Absolutely! While shrimp is the star, you can swap in grilled chicken, tofu, or even salmon for a delicious twist. Just keep the marinade and grilling time in mind for your chosen protein.

What can I use instead of jasmine rice?

Brown rice, quinoa, or even cauliflower rice are delightful alternatives. Each soaks up the flavors in the bowl and keeps things fresh, light, and customizable for your tastes or dietary needs.

Is there a way to make the dish spicier?

Yes! Up the chili powder or toss in a pinch of cayenne to the marinade. You can also add fresh jalapeño slices on top or serve with spicy salsa to kick things up a notch.

Can I prepare the Grilled Shrimp Bowl for meal prep?

Definitely. Grill the shrimp and portion out all the toppings (except avocado and lime) into airtight meal prep containers. Add avocado and lime just before eating to keep every bite fresh and bright.

Do I need an outdoor grill for the shrimp?

Not at all. A stovetop grill pan or even a cast-iron skillet works beautifully. You’ll still get delicious sear and flavor right from your kitchen, any time of year.

Final Thoughts

Give this Grilled Shrimp Bowl a try and you’ll see just how fast, fresh, and fully satisfying homemade seafood can be. It’s the kind of recipe that makes you feel like you’re on vacation – even if you’re just eating at your kitchen table. Let the flavors transport you, and don’t be surprised if you find yourself making extra for tomorrow’s lunch!

Grilled Shrimp Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 18 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Enjoy a taste of the tropics with this vibrant Grilled Shrimp Bowl recipe. Succulent grilled shrimp served over fragrant jasmine rice, black beans, sweet corn, mango, and bell peppers, topped with creamy avocado slices and fresh cilantro. A burst of flavors in every bite!

Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Bowl:

2 cups cooked jasmine rice
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced mango
1/2 cup diced red bell pepper
1/4 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Shrimp: In a bowl, combine olive oil, lime juice, garlic, chili powder, paprika, salt, and pepper. Add the shrimp and toss to coat. Marinate for 15–20 minutes.
Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Grill shrimp for 2–3 minutes per side, or until pink and opaque.
Assemble the Bowls: Divide the cooked jasmine rice among 4 bowls. Top with grilled shrimp, black beans, corn, diced mango, red bell pepper, avocado slices, and chopped cilantro. Serve with lime wedges.