Grilled Shrimp Bowl: The EASIEST Recipe EVER!

Grilled shrimp bowl is the weeknight hero we all need. This vibrant, flavorful bowl is packed with healthy ingredients and comes together in under 30 minutes. Picture juicy, perfectly grilled shrimp nestled on a bed of fluffy quinoa, mixed with crisp veggies and drizzled with a zesty lime dressing. The perfect balance of protein, carbs, and healthy fats makes this grilled shrimp bowl a satisfying and guilt-free meal.

My grandmother always said the best meals are the ones that are quick, easy, and full of flavor. This recipe honors that philosophy. She would have loved this refreshing and adaptable dish. This grilled shrimp bowl is the perfect way to bring a little sunshine to your dinner table, no matter the season.

Why You Will Love This grilled shrimp bowl Recipe

This grilled shrimp bowl recipe will become your go to meal because it’s quick, nutritious, and incredibly delicious. The shrimp is tender and flavorful, thanks to a simple marinade. The combination of textures and flavors, from the fluffy quinoa to the crunchy bell peppers and the tangy lime dressing, is simply irresistible.

What makes this recipe truly special is its versatility. You can easily customize it based on your preferences and what you have on hand. Swap out the quinoa for brown rice, add your favorite vegetables, or adjust the spice level to your liking. And If you prefer something without the grill, check out my Slow Cooker Shrimp Bowl! Speaking of ease, don't miss my Sheet Pan Shrimp Rice Bowl, another quick clean up favorite.

Ingredients Needed for This grilled shrimp bowl Recipe

Here's what you'll need to create your amazing grilled shrimp bowl:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Bowl:

• 1 cup quinoa, cooked according to package directions
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup cilantro, chopped

For the Lime Dressing:

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/4 teaspoon cumin
• Salt and pepper to taste

How to Make This grilled shrimp bowl Recipe

Follow these simple steps to create your own delicious grilled shrimp bowl:

1. In a medium bowl, whisk together the olive oil, minced garlic, lime juice, chili powder, cumin, salt, and pepper. Add the shrimp and toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2. Preheat your grill to medium high heat. If you are looking for a quick grill solution, try my Grilled Shrimp Wraps recipe!

3. Thread the marinated shrimp onto skewers (if using) or place directly on the grill grates.

4. Grill the shrimp for 2 3 minutes per side, or until pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

5. While the shrimp is grilling, prepare the bowls. Divide the cooked quinoa evenly among bowls.

6. Add the diced bell peppers, corn, red onion, and avocado to each bowl.

7. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, salt, and pepper to make the dressing.

8. Top each bowl with the grilled shrimp and drizzle with the lime dressing. Garnish with chopped cilantro.

9. Serve immediately and enjoy!

How to Serve This grilled shrimp bowl Recipe

This grilled shrimp bowl is a complete meal on its own, but you can also serve it with a side of tortilla chips or a simple green salad.

For a spicier kick, add a pinch of cayenne pepper to the lime dressing or top with a drizzle of sriracha.

Consider adding toppings like crumbled cotija cheese, pickled onions, or a dollop of sour cream or Greek yogurt.

How to Store This grilled shrimp bowl Recipe

Leftover grilled shrimp can be stored in an airtight container in the refrigerator for up to 3 days. It tastes best when reheated, so keep the lime dressing separate and add just before serving.

Cooked quinoa can also be stored in the refrigerator for up to 5 days.

I don’t recommend freezing the assembled bowl, as the vegetables and avocado may become mushy.

Tips to Make This grilled shrimp bowl Recipe

Don’t have quinoa on hand? Substitute it with brown rice, couscous, or even cauliflower rice for a lower carb option.

Feel free to customize the vegetables based on your preferences and what's in season. Black beans, mango, cucumber, or jicama would all be delicious additions.

To prevent the shrimp from sticking to the grill, make sure the grates are clean and well oiled.

For a vegetarian option, replace the shrimp with grilled halloumi cheese or black beans.

Helpful Notes for This grilled shrimp bowl Recipe

Using fresh lime juice is crucial for the best flavor in both the marinade and the dressing. Bottled lime juice just doesn’t compare.

If you don’t have a grill, you can cook the shrimp in a skillet over medium high heat.

For a smoother dressing, you can blend all the ingredients together in a small blender or food processor.

Variation of This grilled shrimp bowl Recipe

Spicy Grilled Shrimp Bowl: Add a minced jalapeño pepper to the shrimp marinade or the lime dressing.

Tropical Grilled Shrimp Bowl: Add diced mango, pineapple, and coconut flakes to the bowl for a sweet and savory twist.

Mediterranean Grilled Shrimp Bowl: Use feta cheese, Kalamata olives, and a lemon herb dressing for a Mediterranean inspired bowl.

Frequently Asked Questions

Conclusion

This grilled shrimp bowl is the perfect embodiment of a healthy, flavorful, and satisfying meal that comes together in minutes. It's a recipe that's adaptable to your tastes and a wonderful way to celebrate fresh ingredients. So, grab your ingredients, fire up that grill, and create your own sensational grilled shrimp bowl tonight! I’d love to hear how yours turns out, so leave a comment below!

Grilled Shrimp Bowl: The EASIEST Recipe EVER!

A flavorful and healthy grilled shrimp bowl with juicy shrimp, quinoa, fresh vegetables, and a zesty lime dressing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Cuisine: Mexican Inspired
Diet: Gluten Free

Nutrition:

Calories: 450
Protein: 30g
Carbs: 30g
Fat: 25g

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup corn kernels
• 1/4 cup red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/4 teaspoon cumin

Instructions

1. In a bowl, whisk together olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper. Add shrimp and marinate for 15-30 minutes.
2. Preheat grill to medium high heat.
3. Grill shrimp for 2-3 minutes per side until pink and opaque.
4. Divide cooked quinoa among bowls.
5. Add bell peppers, corn, red onion, and avocado.
6. Whisk together lime juice, olive oil, honey, cumin, salt, and pepper for the dressing.
7. Top bowls with grilled shrimp, drizzle with dressing, and garnish with cilantro.
8. Serve immediately.

Notes

• For a spicier bowl, add a pinch of cayenne pepper to the dressing or top with sriracha. You can substitute quinoa with brown rice or cauliflower rice. Feel free to customize the vegetables based on your preferences.