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For a tasty grilled shrimp bowl, you need these main ingredients: - 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and black pepper to taste - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup corn (fresh, frozen, or canned) - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime These ingredients work well together. The shrimp brings protein, while the quinoa adds fiber. The veggies give color and crunch. You can add some extra flavors with these optional ingredients: - Crumbled feta cheese for topping Feta cheese adds a salty flavor. It also gives the dish a creamy texture. Here’s a quick look at the nutrition: - Shrimp: Low in calories and high in protein. Great for muscle health. - Quinoa: Packed with protein and fiber. It keeps you full longer. - Avocado: Offers healthy fats and vitamins. Good for heart health. - Cilantro: Adds flavor with very few calories. These key ingredients make the bowl not just delicious but also nutritious. Enjoying this dish helps you eat balanced meals! {{ingredient_image_1}} First, grab a large bowl. In this bowl, mix together the olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. This mix will be your marinade. Next, add the shrimp to the marinade. Use a spoon to coat each shrimp well. Let them sit for at least 15 minutes. This helps the flavors soak in. While you wait, you can prepare your grill. Preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for 30 minutes. This helps them not to burn. Now, thread the marinated shrimp onto the skewers. Place them on the grill. Cook for about 2-3 minutes on each side. Watch for the shrimp to turn pink and slightly charred. Once done, remove them from the grill. Set them aside to cool slightly. In a large mixing bowl, add the cooked quinoa, halved cherry tomatoes, corn, diced avocado, chopped cilantro, and lime juice. Toss these ingredients gently to mix. Now, to serve, create a base with the quinoa mixture in a bowl. Top it with the grilled shrimp. If you like, sprinkle some crumbled feta cheese on top. For a fun touch, serve the bowls with lime wedges and extra cilantro. Enjoy your fresh and flavorful Grilled Shrimp Bowl! To grill shrimp well, start with fresh shrimp. Look for large, firm, and bright shrimp. Peel and devein them to keep the flavors strong. Marinate shrimp for at least 15 minutes. Use olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper for taste. When grilling, preheat your grill to medium-high heat. This ensures the shrimp cook evenly. Thread shrimp onto skewers for easy flipping. If using wooden skewers, soak them in water first. This stops them from burning. Grill shrimp for just 2 to 3 minutes on each side. You want them pink and slightly charred. Overcooking makes them tough. A great bowl looks as good as it tastes. Start with a base of quinoa. Layer in cherry tomatoes, corn, and diced avocado. Add the grilled shrimp on top. For a pop of color, sprinkle chopped cilantro. Use lime wedges on the side for a fresh touch. If you like cheese, crumbled feta adds a nice finish. Play with colors and textures to make it fun. A beautiful bowl invites everyone to dig in. Making this dish ahead saves time. Start with the shrimp. Marinate them in advance and store in the fridge. They will soak up the flavors well. Grill them just before serving for the best taste. Cook your quinoa ahead and keep it in an airtight container. You can also chop the veggies early. Store them in the fridge to keep them fresh. When you’re ready to eat, just assemble the bowl. It will be quick and easy, and still delicious! Pro Tips Marinate Longer for Flavor: For even more flavor, let the shrimp marinate for 30 minutes to an hour. This allows the spices to penetrate deeper into the shrimp. Perfectly Grilled Shrimp: Keep an eye on the shrimp while grilling. They cook quickly, and overcooking can make them tough. Aim for a nice pink color and slight char. Fresh Ingredients Matter: Using fresh vegetables and herbs will enhance the flavor and presentation of your Fiesta Bowl. Opt for in-season produce whenever possible. Customize Your Bowl: Feel free to add other toppings like black beans, jalapeños, or salsa to make your bowl even more flavorful and personalized! {{image_2}} You can swap shrimp for tasty proteins. Chicken is a great choice. It works well with the same marinade. Just cut it into cubes before marinating. Fish like salmon or tilapia also taste amazing grilled. If you want a plant-based option, use firm tofu. Make sure to press it to remove water. Then, cut it into cubes and marinate just like the shrimp. Changing the sauce can change the whole bowl. A zesty lime vinaigrette adds brightness. Mix olive oil, lime juice, and a pinch of salt. You can also try a creamy avocado dressing. Simply blend avocado, Greek yogurt, and lime juice until smooth. If you love heat, add some hot sauce or sriracha. Each sauce gives a unique twist to your bowl! Seasonal veggies can add crunch and color. In spring, try asparagus or snap peas. Just grill them for a few minutes. In summer, zucchini and bell peppers shine. For fall, add roasted butternut squash or Brussels sprouts. In winter, use hearty greens like kale or Swiss chard. These veggies not only taste great but also boost the nutrition of your bowl! To store your leftover grilled shrimp bowl, first cool it down. Place the bowl in the fridge within two hours of serving. Use an airtight container to keep the flavors fresh. You can store the shrimp and quinoa mixture separately if you prefer. This will help maintain their textures. When you're ready to enjoy your leftovers, heat them gently. For the best results, use a skillet on low heat. Add a splash of water or olive oil to keep the shrimp moist. Stir occasionally until heated through. Avoid using the microwave, as it can make the shrimp rubbery. Leftover grilled shrimp bowls will last about three days in the fridge. If you want to freeze them, pack the shrimp and quinoa in freezer-safe bags. They can last up to three months in the freezer. When you're ready to eat, thaw in the fridge overnight before reheating. This ensures the best taste and texture. The best shrimp for grilling are large shrimp. They hold up well on the grill. Look for shrimp that are fresh or frozen, peeled and deveined. Wild-caught shrimp often have better flavor. If you can, choose shrimp that are 16 to 20 count per pound. This means there are about 16 to 20 shrimp in a pound, making them the right size for grilling. Yes, you can easily make this dish gluten-free. The ingredients in the grilled shrimp bowl are already gluten-free. Quinoa, shrimp, and fresh veggies are all safe choices. Just be sure to check any sauces you might add. Always look for gluten-free labels on packaged items to be safe. Many sides go well with a grilled shrimp bowl. Here are a few ideas: - Grilled vegetables: Bell peppers and zucchini add color and taste. - Coleslaw: A crunchy slaw can bring a nice contrast. - Cilantro lime rice: It adds a fresh twist to the meal. - Garlic bread: A warm slice can complement the flavors. These sides can enhance your meal and make it more filling. In this post, we explored how to create a delicious grilled shrimp bowl. We covered essential ingredients, preparation steps, and helpful tips to perfect your dish. Variations let you customize flavors and use different proteins or veggies. You also learned how to store leftovers and the best ways to reheat them. Grilled shrimp bowls are easy and fun to make. With practice, you’ll find your favorite twist. Enjoy cooking and get creative with your meals!

Grilled Shrimp Fiesta Bowl

A vibrant and flavorful bowl featuring grilled shrimp, quinoa, and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste Salt and black pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh, frozen, or canned)
  • 1 whole avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • optional Crumbled feta cheese for topping

Instructions
 

  • In a large bowl, combine the olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper to create a marinade.
  • Add the shrimp to the marinade, ensuring they are well coated. Allow the shrimp to marinate for at least 15 minutes.
  • Preheat the grill (or a grill pan) to medium-high heat.
  • Thread the marinated shrimp onto skewers (if using wooden skewers, make sure to soak them in water for 30 minutes prior to avoid burning).
  • Grill the skewers for about 2-3 minutes on each side, or until the shrimp turn pink and slightly charred. Remove from grill and set aside.
  • In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, corn, avocado, cilantro, and lime juice. Toss gently to combine.
  • To serve, create a base of the quinoa mixture in a bowl, top with grilled shrimp, and sprinkle with crumbled feta cheese if desired.

Notes

Serve the bowls with lime wedges on the side and a sprinkle of extra cilantro for garnish. A vibrant presentation can be achieved by layering the components in the bowl, allowing the colors to shine through!
Keyword bowl, fiesta, grilled, quinoa, shrimp