Description
This Grilled Shrimp Bowl features marinated shrimp grilled to perfection, served over fluffy quinoa and topped with fresh cherry tomatoes, avocado, and corn. It’s a healthy, vibrant meal that’s perfect for any occasion!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Extra lime wedges for serving
Instructions
- In a large mixing bowl, combine the olive oil, minced garlic, smoked paprika, cumin, salt, black pepper, and lime juice. Whisk until well combined.
- Add the peeled and deveined shrimp to the bowl, ensuring each shrimp is coated in the marinade. Use your hands or a spatula to mix.
- Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for at least 30 minutes (up to 2 hours for enhanced flavor).
- Rinse 1 cup of quinoa under cold water in a fine-mesh strainer to remove bitterness.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water (or vegetable broth). Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until all water is absorbed.
- Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside to cool slightly.
- Preheat your grill to medium-high heat (or heat a grill pan over medium-high on the stovetop).
- Thread the marinated shrimp onto skewers (soak wooden skewers in water for 30 minutes to prevent burning).
- Grill the skewers for about 2-3 minutes on each side, or until shrimp turn pink and opaque. Avoid overcooking to prevent rubbery shrimp.
- Remove skewers from the grill and let rest for a minute.
- In a large serving bowl or individual bowls, add a generous scoop of cooked quinoa as the base.
- Layer on the grilled shrimp skewers (about 4-5 shrimp per bowl).
- Top with halved cherry tomatoes, diced avocado, and corn for added color and flavor.
- Sprinkle with finely chopped red onion, fresh cilantro, and crumbled feta cheese (if using).
- Serve with extra lime wedges on the side for squeezing over the bowl.
Notes
- Feel free to customize the bowl with your favorite vegetables or toppings.
- This dish can be served warm or at room temperature, making it great for meal prep or picnics.
- Prep Time: 30 minutes
- Cook Time: 20 minutes