Summer is here, and I know you’re looking for quick, healthy meal ideas. Today, I’m sharing two fantastic grilled shrimp bowl recipes perfect for warm weather eating. These easy shrimp dishes are full of fresh flavors and come together fast, making them ideal for weeknights or a relaxed weekend.
I love how versatile shrimp bowls can be. You can easily switch up the vegetables or grains to fit what you have on hand. These recipes focus on simple ingredients and big taste, helping you get a delicious meal on the table with minimal fuss.
Jump to Recipe:
- 1. Easy Grilled Shrimp Bowl with Asparagus and Garlic Sauce
- 2. Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
Easy Grilled Shrimp Bowl with Asparagus and Garlic Sauce
This grilled shrimp bowl is a vibrant, fresh meal that’s perfect for lunch or dinner. You’ll love the simple garlic sauce that coats everything beautifully.
Key Ingredients & Tips
- Shrimp Choice: Pick large, raw shrimp for grilling. Make sure they are peeled and deveined for easier eating.
- Asparagus Prep: Snap off the tough ends of the asparagus. Toss them with a little olive oil before grilling so they don’t stick.
- Garlic Sauce Freshness: Use fresh garlic cloves for the sauce. It really makes a difference compared to pre-minced garlic.
What You Need
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, tough ends trimmed
- 2 cloves garlic, minced
- 1 lemon, juiced
- 3 tbsp olive oil, plus extra for grilling
- Salt and black pepper to taste
- Cooked quinoa or rice for serving
⏱️ Time: 25 minutes🍽️ Yields: 2 servings
How to Make It
Step 1: Prep the Grill and Veggies
Preheat your grill to medium-high heat. Lightly toss the trimmed asparagus with a tablespoon of olive oil, salt, and pepper. Set aside.
Step 2: Grill Shrimp and Asparagus
Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender-crisp and slightly charred. While the asparagus cooks, thread the shrimp onto skewers if you wish, or place them directly on the grill. Cook for 2-3 minutes per side, or until pink and opaque.
Step 3: Make the Garlic Lemon Sauce
In a small bowl, whisk together the minced garlic, lemon juice, 3 tablespoons of olive oil, a pinch of salt, and pepper.
Step 4: Assemble Your Meal
Divide the cooked quinoa or rice into two bowls. Top each with grilled shrimp and asparagus. Drizzle generously with the garlic lemon sauce. Serve immediately and enjoy your delicious creation!
📝 Final Note
You can easily add cherry tomatoes or bell peppers to grill alongside the asparagus for extra color and nutrients.
Easy Grilled Shrimp Bowl with Avocado and Corn Salsa
This grilled shrimp bowl is packed with bright, sunny flavors, thanks to a fresh avocado and corn salsa. It’s a satisfying and colorful meal you’ll want to make again and again.
Key Ingredients & Tips
- Avocado ripeness: Choose avocados that are ripe but still firm. Cut them into cubes just before assembling to prevent browning.
- Corn Options: Fresh corn kernels are best, especially if grilled. Frozen corn works well too; just thaw and drain it before adding to the salsa.
- Lime Juice: Fresh lime juice brightens the salsa and helps keep the avocado green. Don’t skip it!
What You Need
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil, plus extra for grilling
- Salt and black pepper to taste
- 1 avocado, diced
- 1 cup corn kernels (fresh or thawed frozen)
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- Cooked brown rice or mixed greens for serving
⏱️ Time: 20 minutes🍽️ Yields: 2 servings
How to Make It
Step 1: Prep and Grill Shrimp
Preheat your grill to medium-high. Toss the shrimp with 1 tablespoon of olive oil, salt, and pepper. Place the shrimp directly on the grill or use skewers. Cook for 2-3 minutes per side, until they turn pink and are cooked through. Remove from the grill and set aside.
Step 2: Prepare the Avocado Corn Salsa
In a medium bowl, combine the diced avocado, corn kernels, diced red onion, and chopped cilantro. Squeeze the fresh lime juice over the mixture and gently toss to combine. Season with a pinch of salt and pepper to your liking.
Step 3: Assemble the Bowls
Divide the cooked brown rice or mixed greens into two serving bowls. Top each with the grilled shrimp and a generous portion of the fresh avocado and corn salsa. Serve immediately and enjoy the burst of flavors!
📝 Final Note
For a little kick, add a finely diced jalapeño to your salsa. Make sure to remove the seeds if you prefer less heat.