Description

This flavorful Grilled Shrimp Taco Bowl recipe combines smoky, spiced shrimp with fresh and vibrant toppings like black beans, corn, tomatoes, and avocado, all served over rice and shredded romaine. Infused with a zesty cilantro-lime dressing, it’s a perfect, colorful bowl for a satisfying meal with a delightful balance of textures and bright flavors.

Ingredients

Scale

Spices and Shrimp

1 tablespoon smoked paprika (sweet or hot)
1 tablespoon sweet paprika
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon chipotle powder (optional)
1 pound shell-on shrimp (21 to 25 count), thawed if frozen, peeled and deveined
1/4 cup neutral oil (avocado oil recommended)
High heat oil such as canola or grapeseed for brushing grill grates

Dressing

2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
3/4 cup neutral flavored oil (avocado oil recommended)
1 clove garlic, peeled
1 cup cilantro leaves and stems, packed
1 jalapeño, stem removed
Salt, to taste

Beans and Vegetables

1 (15-ounce) can black beans, drained and rinsed
2 teaspoons neutral oil (canola or avocado)
1 (15-ounce) can corn, drained and rinsed
1 pint cherry or grape tomatoes, halved
2 cups shredded romaine lettuce
1 medium ripe avocado, thinly sliced or chunked
4 radishes, thinly sliced

Base and Garnishes

2 cups cooked rice
2 tablespoons finely chopped jalapeño, for garnish
1/4 cup finely chopped cilantro, for garnish
Lime wedges
Salt and pepper, to taste

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Instructions

Combine the spices and shrimp: In a small bowl, whisk together smoked paprika, sweet paprika, ground cumin, garlic powder, kosher salt, and chipotle powder if using. Toss the peeled and deveined shrimp in a large bowl with 1/4 cup neutral oil, then add the spice mixture. Stir until shrimp are evenly coated.
Refrigerate: Cover the seasoned shrimp and refrigerate for at least 30 minutes or up to overnight to allow the flavors to develop deeply.
Preheat the grill: When ready to cook, heat a gas or charcoal grill to high heat, aiming for at least 500°F (260°C). Let it heat for 15-20 minutes. Brush the grill grates with a paper towel dipped in a high-heat oil like canola or grapeseed oil to prevent sticking.
Make the dressing: In a mini chopper or blender, pulse fresh lime juice, apple cider vinegar, peeled garlic clove, packed cilantro leaves and stems, and jalapeño a few times. Then blend on high speed until smooth and creamy. Taste and season with salt as needed. This dressing can be prepared in advance and stored refrigerated.
Season the black beans: In a bowl, toss the drained and rinsed black beans with 2 teaspoons of neutral oil, and season with salt and pepper to taste.
Grill the shrimp: Shake off any excess marinade from the shrimp. Thread the shrimp onto two skewers for easy handling. Place the skewers on the hot grill and gently press down with tongs to get nice grill marks. Grill shrimp for about 3 minutes on one side, then flip and cook for another 1-3 minutes until shrimp are opaque and cooked through.
Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Layer on the seasoned black beans, drained corn, halved cherry tomatoes, sliced radishes, shredded romaine lettuce, avocado slices or chunks, and finish with the grilled shrimp skewers.
Serve: Garnish each bowl with finely chopped jalapeño and cilantro. Add lime wedges on the side for extra zing. Serve with additional salt, pepper, or hot sauce as desired for personalized heat and flavor.

Notes

Peeling and deveining shrimp ahead of time saves prep time on cooking day.
Marinating shrimp overnight will deepen the smoky and spicy flavors.
If you don’t have a grill, shrimp can be cooked on a grill pan or under the broiler, adjusting cooking time accordingly.
The dressing can be made a day in advance and refrigerated to save time.
Use fresh lime juice for best flavor in the dressing.
For a gluten-free meal, ensure all spices and canned goods are certified gluten-free.
The recipe can be doubled or halved depending on servings needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired