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
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.
Notes
- Feel free to swap mango for pineapple or add a drizzle of chipotle mayo for extra flavor.
- Brown rice or quinoa also work well as a base.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 9g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 190mg
