Go Back
Easy Grilled Shrimp Bowl

Easy Grilled Shrimp Bowl

The Easy Grilled Shrimp Bowl is your new weeknight hero, delivering a vibrant, flavorful meal that’s ready in a flash. This recipe offers a complete, satisfying dinner that’s both healthy and incredibly simple to prepare, making it perfect for busy evenings or when you're craving something fresh and delicious without the fuss.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked quinoa or brown rice
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup feta cheese crumbled (optional)
Lemon-Garlic Dressing
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • to taste salt
  • to taste pepper

Equipment

  • Grill
  • Grill pan
  • Medium Bowl
  • Small Bowl

Method
 

  1. In a medium bowl, toss the peeled and deveined shrimp with 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Ensure each shrimp is evenly coated.
    1 pound large shrimp, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
  2. Preheat your grill or grill pan to medium-high heat. Thread the seasoned shrimp onto skewers if using, or place them directly on the grill grates. Grill for 2-3 minutes per side, or until the shrimp are pink and opaque and cooked through. Be careful not to overcook, as shrimp can become tough quickly.
  3. While the shrimp are grilling, whisk together the 1/4 cup olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
    1/4 cup olive oil, 2 tablespoons fresh lemon juice, 1 clove garlic, 1/2 teaspoon dried oregano, to taste salt, to taste pepper
  4. Divide the cooked quinoa or brown rice evenly among two serving bowls.
    2 cups cooked quinoa or brown rice
  5. Arrange the grilled shrimp, chopped cucumber, halved cherry tomatoes, and sliced red onion over the grains in each bowl.
    1 pound large shrimp, 1 cup chopped cucumber, 1 cup cherry tomatoes, 1/2 cup red onion
  6. Drizzle the lemon-garlic dressing generously over the contents of each bowl. Sprinkle with fresh cilantro and crumbled feta cheese, if using. Serve immediately and enjoy your Easy Grilled Shrimp Bowl!
    1/4 cup fresh cilantro, 1/4 cup feta cheese

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. It's best to store the dressing separately. Gently reheat shrimp and grains if preferred warm.