Description
A quick, healthy, and flavorful grilled shrimp bowl that comes together in about 15 minutes. Perfect for busy weeknights, this dish features zesty lime-garlic shrimp served over rice or quinoa with charred veggies and avocado.
Ingredients
Scale
- 1.5 lbs large shrimp (26–30 count), peeled and deveined
- 1/4 cup fresh lime juice
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup jasmine rice or quinoa
- 1.5 cups water (for rice)
- 1 bell pepper, sliced into strips
- 1 red onion, sliced into strips
- 1 large avocado, sliced
- Fresh cilantro, chopped
Instructions
- Thaw frozen shrimp in cold water if necessary, then drain and pat dry thoroughly with paper towels.
- In a small bowl, whisk together lime juice, olive oil, minced garlic, red pepper flakes, smoked paprika, salt, and pepper.
- Place shrimp in a mixing bowl, pour marinade over them, and toss to coat. Let sit for at least 10 minutes.
- While shrimp marinates, rinse rice under cold water. Combine rice and water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Preheat grill or grill pan over medium-high heat and lightly oil the grates.
- Remove shrimp from marinade (letting excess drip off) and place on the hot grill in a single layer. Cook for 2 minutes until pink and marked, then flip and cook for another 1-2 minutes until opaque. Avoid overcrowding.
- If using a grill, toss bell peppers and red onion strips on for the last 2 minutes until tender-crisp with char marks. Alternatively, sauté veggies in a skillet.
- Assemble bowls by placing a scoop of rice at the bottom. Top with grilled shrimp, charred veggies, and sliced avocado.
- Drizzle with remaining marinade (ensure it hasn’t touched raw shrimp) or a fresh lime-oil mixture. Garnish generously with fresh cilantro.
Notes
Ensure shrimp are completely dry before marinating to achieve a good sear. Do not overcook shrimp as they become rubbery; they are done when opaque and pink. For meal prep, store components separately and assemble when ready to eat. Leftovers keep in the fridge for up to 3 days, but shrimp are best consumed within 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 320
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 6
- Protein: 35
Keywords: grilled shrimp, shrimp bowl, quick dinner, healthy meal, weeknight dinner, lime garlic shrimp, meal prep, gluten-free, dairy-free