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To make a tasty Grilled Shrimp Bowl, gather these key items: - 1 pound large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper, to taste - 2 cups cooked quinoa - 1 cup cherry tomatoes, halved - 1 cup corn (fresh, frozen, or canned, rinsed if canned) - 1 ripe avocado, diced - 1/4 cup fresh cilantro, finely chopped - Juice of 1 juicy lime You can add extra flavor with these optional toppings: - Crumbled feta cheese - Crumbled queso fresco These toppings make your bowl even more delicious and fun! This recipe makes enough for four servings. Each bowl is bright, fresh, and filling. You can easily adjust the recipe for more people or fewer by changing the amounts of each ingredient. Enjoy this meal with friends or family for a perfect gathering! {{ingredient_image_2}} Start by mixing your marinade. In a large bowl, whisk together the olive oil, smoked paprika, garlic powder, and ground cumin. Add a pinch of salt and black pepper. This mix brings out the best flavors in the shrimp. Once you have a smooth blend, add the peeled and deveined shrimp. Toss them well so they are coated in the marinade. Let the shrimp sit for at least 15 minutes. This helps the flavors soak in. Next, preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for about 30 minutes. This keeps them from burning. Thread the marinated shrimp onto the skewers, leaving a small gap between each one. This helps them cook evenly. Place the skewers on the grill and cook for 2-3 minutes on each side. The shrimp will turn pink and opaque when done. Remove them from the grill and let them rest for a minute. In a large bowl, mix the cooked quinoa, halved cherry tomatoes, corn, diced avocado, and chopped cilantro. Squeeze the juice of one lime into the mix. Gently toss everything to combine, but be careful not to mash the avocado. To serve, spoon the quinoa mixture into your bowl. Place the grilled shrimp skewers on top. If you like, sprinkle some crumbled feta or queso fresco for extra flavor. Enjoy your colorful and tasty grilled shrimp bowl! To make the best marinade, start with fresh ingredients. Use high-quality olive oil. Mix smoked paprika, garlic powder, and cumin for a tasty blend. Add salt and pepper to taste. Toss the shrimp in the marinade. Make sure each shrimp is well coated. Let them sit for 15 minutes. This helps the shrimp soak up the flavors. Heat your grill to medium-high. If using a grill pan, make sure it's hot and greased. If you have wooden skewers, soak them for 30 minutes to avoid burning. When ready, thread the shrimp onto the skewers. Leave space between each shrimp for even cooking. Grill for 2-3 minutes on each side. Look for pink, opaque shrimp with a light char. Let them rest for a minute before serving. To serve, start with a base of quinoa. Add the grilled shrimp skewers on top. For color, sprinkle fresh cilantro over the bowl. Add lime wedges for a zesty touch. Optional toppings like crumbled feta or queso fresco bring creaminess. Layer the ingredients nicely for a beautiful display. Enjoy the vibrant colors and flavors! Pro Tips Marinate Longer for More Flavor: Allow the shrimp to marinate for at least 30 minutes if possible. This will enhance the flavors and make the shrimp more delicious. Perfect Grill Temperature: Ensure your grill is preheated to medium-high heat for even cooking. This helps achieve that perfect char without overcooking the shrimp. Use Fresh Ingredients: Whenever possible, opt for fresh corn and ripe avocados for the best texture and flavor in your Fiesta Bowl. Customize Your Bowl: Feel free to add other toppings such as black beans, jalapeños, or your favorite hot sauce to elevate the dish to your taste! {{image_4}} You can swap out the shrimp for other seafood, like scallops or fish. Each option brings a new taste. If you like spice, try adding cayenne pepper to the marinade. For a smoky flavor, use chipotle powder instead of smoked paprika. You can also switch the quinoa for brown rice or farro. These grains add a hearty texture and taste. To make this bowl vegetarian, replace shrimp with grilled tofu or tempeh. Both options soak up flavors well and add protein. For a vegan twist, skip the cheese and add extra avocado or nuts for creaminess. You could also use chickpeas for a protein boost. They add a nice texture and make the dish filling. If you want more protein, consider adding grilled chicken or steak. Simply marinate and grill them just like the shrimp. For a unique touch, use marinated jackfruit as a meat substitute. It absorbs flavors and has a great texture. You can even add beans or lentils for more protein and fiber. These options keep the dish satisfying and tasty. After making your grilled shrimp bowl, store leftovers in an airtight container. This keeps them fresh for up to three days. Make sure to cool the shrimp and quinoa mixture before sealing. This helps prevent moisture buildup. Always label your container with the date for easy tracking. If you want to keep your bowl longer, freezing is a great option. Place the grilled shrimp and quinoa mixture in freezer-safe bags. Be sure to remove as much air as possible. This helps avoid freezer burn. You can freeze the shrimp for up to three months. However, the avocado does not freeze well, so add fresh avocado after thawing. To reheat your grilled shrimp bowl, the best method is using the stovetop. Place the shrimp and quinoa in a pan over medium heat. Stir often until warmed through. You can also use the microwave, but heat in short intervals to avoid overcooking the shrimp. Add fresh lime juice and cilantro before serving to brighten the dish. You can tell shrimp are done when they turn pink and opaque. They should curl into a "C" shape. This usually takes 2-3 minutes on each side over medium-high heat. If you see any gray or translucent spots, let them cook a bit longer. Overcooking makes shrimp tough, so watch closely! Yes, you can use other grains. Brown rice, farro, or couscous work well. Each grain adds a unique taste and texture. If you use a different grain, adjust the cooking time as needed. Make sure to cook it properly before adding to your bowl. You can serve many sides with your grilled shrimp bowl. Fresh salad, roasted veggies, or garlic bread are great options. You might also add a tangy dipping sauce or a zesty salsa. These sides will enhance the meal and add more flavors. You now have the key ingredients and steps needed to make a great grilled shrimp bowl. Remember, the right marinade is vital for bold flavor. Grilling shrimp requires attention to timing for best results. Don’t forget to explore substitutions for different tastes or choices. With the right storage, you can enjoy leftovers later. Keep this guide handy as you create your bowl. Happy cooking!

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 400 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste Salt and freshly ground black pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup corn (fresh, frozen, or canned, rinsed if canned)
  • 1 ripe avocado, diced
  • 1 4 cup fresh cilantro, finely chopped
  • 1 juicy lime, juiced
  • optional Crumbled feta cheese or crumbled queso fresco, for topping

Instructions
 

  • In a spacious mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, ground cumin, and a pinch of salt and black pepper to create a flavorful marinade.
  • Introduce the peeled and deveined shrimp into the marinade, tossing until each shrimp is thoroughly coated. For optimal flavor, allow the shrimp to marinate for at least 15 minutes at room temperature.
  • Preheat your grill to medium-high heat. If you’re using a grill pan, ensure it's properly heated and lightly greased to prevent sticking.
  • If using wooden skewers, soak them in water for about 30 minutes prior to grilling to prevent burning. Once ready, thread the marinated shrimp onto the skewers, leaving a small gap between each shrimp for even cooking.
  • Place the skewers on the grill and cook for approximately 2-3 minutes on each side, or until the shrimp are pink, opaque, and have developed a light char. Remove from the grill and let rest for a minute.
  • In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, corn, diced avocado, chopped cilantro, and the juice of one freshly squeezed lime. Gently toss to combine all ingredients while preserving the texture of the avocado.
  • To plate, start by spooning a generous amount of the quinoa mixture into a serving bowl. Place the grilled shrimp skewers atop the quinoa, and if desired, sprinkle with crumbled feta or queso fresco for an added creamy touch.

Notes

Elevate your serving by placing lime wedges alongside the bowls and garnishing with additional fresh cilantro for color.
Keyword fiesta bowl, grilled, quinoa, shrimp