Grilled Shrimp Bowl

Summertime calls for a Grilled Shrimp Bowl! It’s light, refreshing, and satisfying. Grilled shrimp with taco seasoning, corn, cherry tomatoes, avocado, onion, and garlic lime vinaigrette – a perfect warm weather dish!

As it gets warmer, salads and bowls are our go-to! We love them for lunch, dinner, or as a side dish and the varieties are endless. 

A couple of our favorites are a flavorful chicken fajita salad or an easy vegetarian burrito bowl.

For something light in flavor while still being filling, shrimp taco bowls are the perfect compromise. 

Shrimp seasoned with homemade taco seasoning gets tossed with grilled corn, cherry tomatoes, red onions, avocado, and drizzled with a garlic lime vinaigrette for a flavorful finish.

Dressing being poured onto grilled shrimp.

How To Make a Grilled Shrimp Bowl

  1. Bring a large pan of salted water to a boil, and cook the corn for 4-6 minutes. Heat a griddle pan over low-medium heat, and lightly grease with avocado or olive oil.
  2. Sprinkle the cooked corn with salt and pepper, then grill for 5-7 minutes until golden brown. Remove from heat and cut off the kernels.
Ear of corn on a griddle pan.
  1. Arrange the lettuce, tomatoes, onions, and grilled corn in a bowl. Save cutting the avocado for last to avoid browning.
Corn, onions, tomatoes, avocado, and lettuce in a bowl.
  1. Place the shrimp in a Ziploc bag, add the taco seasoning, seal, and gently toss to combine.
  2. Heat a griddle pan or grill over low-medium heat, coat with cooking spray or oil. Cook the shrimp for 2-3 minutes, flip, cook for another 1-2 minutes until opaque. Remove from heat.
Shrimp cooking on a griddle pan.
  1. Before serving, dice the avocado and add it with the shrimp to the bowl. Drizzle with garlic lime vinaigrette, and enjoy!
Corn, onions, tomatoes, avocado, shrimp, and lettuce in a bowl.

Kim’s Tips

Tips
  • Cooking Method: You can cook the corn and shrimp on a griddle pan or outdoor grill.
  • Seasoning: If you don’t have taco seasoning, try fajita, blackened seasoning, or a mixture of chili powder, garlic powder, smoked paprika, cumin, and salt.
  • Avocado: To keep the avocado fresh, chop it just before serving the salad or mix with lime juice.
  • Cooking Time: Adjust the cooking time for the shrimp based on their size.

Storage

Refrigerator: Store any leftover ingredients separately in the fridge. The shrimp is good for 1-2 days, and the other ingredients last 3-4 days. Cut the avocado just before serving shrimp salad.

Shrimp, tomatoes, corn, lettuce, avocado, and onions in a bowl.

FAQs

Instead of romaine, try different greens that match the shrimp bowl’s flavors. Iceberg for crunch, baby spinach for a soft texture, arugula or watercress for a bold taste, and massaged kale for a hearty alternative.

Quinoa, brown rice, and farro are good options for shrimp bowls, each with a unique taste and texture.

If you’re looking for something a little different, try cauliflower rice, cilantro lime rice, or coconut rice. The cauliflower rice is perfect for adding extra veggies, and it can be seasoned however you prefer. 

Cilantro lime and coconut rice are both light and flavorful. They add an extra layer of flavor to the bowls.

Yes, you can swap the shrimp with chicken, beef, or pork for variety. Try grilling, roasting, or pan-searing them. For a vegetarian protein choice, try tofu, black beans, or portobello mushrooms.

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Top down view of a grilled shrimp bowl.

Grilled Shrimp Bowl

5 from 1 vote
Print Pin
Author: Kim
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings

Ingredients

  • 1 ear of corn, grilled (See note)
  • 1 head romaine lettuce, finely chopped (about 3-4 cups)
  • 1 cup cherry tomatoes, halved
  • ½ purple onion, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons taco seasoning
  • 1 avocado, diced
  • ½ cup garlic lime vinaigrette, or to taste

Instructions
 

  • Bring a large pan of salted water to a boil, and cook the corn for 4-6 minutes. Heat a griddle pan over low-medium heat, and lightly grease with avocado or olive oil.
    1 ear of corn
  • Sprinkle the cooked corn with salt and pepper, then grill for 5-7 minutes until golden brown. Remove from heat and cut off the kernels.
  • Arrange the lettuce, tomatoes, onions, and grilled corn in a bowl. Save cutting the avocado for last to avoid browning.
    1 head romaine lettuce
    1 cup cherry tomatoes
    ½ purple onion
  • Place the shrimp in a Ziploc bag, add the taco seasoning, seal, and gently toss to combine.
    1 pound medium shrimp
    2 tablespoons taco seasoning
  • Heat a griddle pan or grill over low-medium heat, coat with cooking spray or oil. Cook the shrimp for 2-3 minutes, flip, cook for another 1-2 minutes until opaque. Remove from heat.
  • Before serving, dice the avocado and add it with the shrimp to the bowl. Drizzle with garlic lime vinaigrette, and enjoy!
    1 avocado
    ½ cup garlic lime vinaigrette
  • Scroll up and see the post for tips, FAQs, and storage information.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 of the salad. Actual calories will vary.
*The cook time includes the time it takes to grill corn. We used a griddle pan for easy, indoor “grilling.”
*Use your favorite dressing if you’d rather not make the garlic lime vinaigrette.

Nutrition

Serving: 1small saladCalories: 572kcalCarbohydrates: 31gProtein: 32gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 30gCholesterol: 239mgSodium: 1629mgFiber: 9gSugar: 8g

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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