Grilled Shrimp Taco Bowl Recipe

Serves: 4 Save

Ingredients (32)

  • For the grilled shrimp:
  • 1 tablespoon smoked paprika (sweet or hot)
  • 1 tablespoon sweet paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon chipotle powder (optional)
  • 1 pound shell-on shrimp (21-25 count), thawed if frozen, peeled and deveined
  • 1/4 cup neutral oil (I used avocado oil)
  • High heat oil such as canola or grapeseed for brushing grill grates
  • For the spicy cilantro dressing:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 3/4 cup neutral flavored oil (I used avocado oil)
  • 1 clove garlic, peeled
  • 1 cup cilantro leaves and stems, packed
  • 1 jalapeño, stem removed
  • Salt to taste
  • For the bowls:
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained and rinsed
  • 1 pint cherry or grape tomatoes, halved
  • 2 cups cooked rice
  • 2 cups shredded romaine
  • 1 medium ripe avocado, thinly sliced or cut into chunks
  • 4 radishes, thinly sliced
  • 2 teaspoons neutral oil, such as canola or avocado
  • To serve:
  • 2 tablespoons finely chopped jalapeño, to serve
  • 1/4 cup tablespoon finely chopped cilantro, to serve
  • Lime wedges, to serve
  • Salt and pepper to taste

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Directions

Learn how to make this recipe at Simply Recipes