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- 1 pound large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 4 cloves fresh garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Sea salt and freshly ground black pepper, to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 ripe avocado, sliced - 1 cup baby spinach - 2 tablespoons fresh cilantro, finely chopped - 1 lime, cut into wedges Gathering the right ingredients makes all the difference. Shrimp is the star here. I suggest using large shrimp for the best bite. They cook quickly and stay juicy. Extra virgin olive oil adds richness. It also helps the garlic and spices cling to the shrimp. Fresh garlic is key. It brings a punch of flavor. Use smoked paprika for a warm, smoky taste. Chili powder adds a nice kick. Don't forget the salt and pepper! They help bring out the flavors of all the other ingredients. For the base of the bowl, cooked quinoa gives a nice texture and adds protein. Fresh veggies like cherry tomatoes and avocado bring color and freshness. Baby spinach adds a nice crunch. Finally, cilantro gives a bright, herbaceous note. Squeeze lime on top for a zesty finish. Check out the Full Recipe for more details on how to bring this dish together! Start by whisking together the olive oil, minced garlic, smoked paprika, chili powder, sea salt, and black pepper. This mix creates a tasty marinade. Next, toss the shrimp in the marinade. Make sure each shrimp gets coated well. Let them sit for 20 minutes at room temperature. This helps the shrimp soak up all the flavors. Now, preheat your grill or grill pan to medium-high heat. It should be hot enough for a nice sear. While it heats, thread the marinated shrimp onto skewers. If you use wooden skewers, soak them in water first. This prevents them from burning on the grill. Place the skewers on the grill. Grill the shrimp for about 2 to 3 minutes on each side. Watch for them to turn pink and opaque. Be careful not to overcook them. Overcooked shrimp can become tough and chewy. While the shrimp grill, it’s time to build your bowl. Start with a base layer of cooked quinoa in a large serving bowl. Next, add fresh baby spinach, halved cherry tomatoes, and sliced avocado on top. Arrange them nicely for a colorful look. Once the shrimp are done, remove them from the skewers. Place the grilled shrimp atop your beautiful bowl. For an extra flavor boost, drizzle the remaining garlic marinade over the shrimp and veggies. Finish by garnishing with chopped cilantro. Serve with lime wedges on the side for a refreshing zing. For the complete method, refer to the Full Recipe. When making a grilled shrimp bowl, start with the right shrimp. Choose fresh shrimp when you can. If fresh shrimp is not an option, high-quality frozen shrimp works well too. Look for large or extra-large shrimp, as they hold up better on the grill. You can also find different types of shrimp, like wild-caught or farm-raised. Wild-caught shrimp often have a better flavor and texture. To get the best flavor from your shrimp, let them marinate. It's best to allow them to sit in the marinade for about 20 minutes. This time lets the shrimp soak up the garlic, olive oil, and spices. If you have more time, you can marinate them for up to an hour in the fridge. Just remember to bring them back to room temperature before grilling to ensure even cooking. Shrimp cook quickly, so keep an eye on them. Look for a bright pink color and an opaque center. This shows they are done. For large shrimp, grill them for about 2-3 minutes on each side. If they curl up tightly, they may be overcooked. Overcooked shrimp can become rubbery, so check them often while grilling. Enjoy the grilled shrimp in your flavorful bowl after they are perfectly cooked! {{image_4}} If you want to switch things up, try using chicken or tofu. Chicken thighs work well for a juicy bite. Simply cut the chicken into pieces and use the same marinade. Tofu is great for a vegan option. Press the tofu to remove excess water and then cut it into cubes. Marinate for about 30 minutes for the best flavor. You can easily make this bowl gluten-free. Just ensure your spices and any sauces are gluten-free. For a vegan version, simply substitute shrimp with tofu. If you're on a low-carb diet, skip the quinoa and load up on veggies like zucchini or bell peppers. For a paleo approach, stick with shrimp or chicken and lots of fresh greens. Add more veggies for texture and color. Try bell peppers, corn, or shredded carrots. For a fresh taste, sprinkle on herbs like parsley or dill. You can also add nuts for crunch, such as sliced almonds or crushed walnuts. For a creamy finish, a dollop of yogurt or a drizzle of tahini can elevate your bowl. For the full recipe, check out the Grilled Shrimp Bowl with Zesty Garlic Sauce. To store leftovers safely, place the shrimp bowl in an airtight container. Make sure it is sealed well to keep out air and moisture. This helps maintain freshness and flavor. You can store it in the fridge for up to three days. After that, the shrimp may lose taste and texture. For freezing, first, let the shrimp cool completely. Then, transfer the bowl to a freezer-safe container. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat, warm the shrimp gently in a skillet over low heat. This keeps the shrimp tender and juicy. Avoid using a microwave as it can overcook the shrimp. You can find the Full Recipe for a perfect grilled shrimp bowl to enjoy today! You can tell shrimp are cooked by looking at their color and texture. When shrimp turn pink and opaque, they are done. You want them to feel firm but still springy when you touch them. If they curl tightly into a C shape, that means they are overcooked. Keep an eye on them because shrimp cook quickly! Yes, you can make the garlic sauce ahead of time. Store it in an airtight container in the fridge. It will stay fresh for about three days. Just give it a good stir before using. If you want to spice it up, add a little more garlic or lime juice right before serving. Pair your grilled shrimp bowl with fresh sides to enhance the meal. Here are some great options: - A simple green salad with lemon vinaigrette - Grilled vegetables like bell peppers and zucchini - Brown rice or wild rice for a hearty touch - A side of corn on the cob for sweetness - Crispy tortilla chips with salsa for crunch These sides will balance the flavors in your bowl and make your meal even more enjoyable! For the full recipe, check out the Grilled Shrimp Bowl with Zesty Garlic Sauce. This blog covered a simple and tasty grilled shrimp bowl. You learned about the main and additional ingredients, step-by-step instructions, and helpful tips. Cooking shrimp can be easy and rewarding with the right method. Use fresh or quality shrimp for the best taste. Feel free to customize by trying different proteins or toppings. Enjoy making this dish for your next meal. Cooking can be fun, and your taste buds will thank you!

Grilled Shrimp Bowl with Garlic Sauce

Dive into a delicious Grilled Shrimp Bowl with Zesty Garlic Sauce that's perfect for any meal! This vibrant dish combines succulent shrimp marinated in a mouthwatering garlic sauce, served over a bed of quinoa, fresh vegetables, and creamy avocado. It’s healthy, flavorful, and easy to make in just 40 minutes.
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

4 cloves fresh garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

Sea salt and freshly ground black pepper, to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 ripe avocado, sliced

1 cup baby spinach

2 tablespoons fresh cilantro, finely chopped

1 lime, cut into wedges

Instructions
 

In a medium bowl, whisk together the olive oil, minced garlic, smoked paprika, chili powder, sea salt, and black pepper. This will be your flavorful marinade.

    Add the peeled and deveined shrimp to the marinade, tossing gently to ensure each shrimp is well coated. Let them marinate for approximately 20 minutes at room temperature to absorb the flavors.

      Preheat your grill or grill pan to medium-high heat, ensuring it's hot enough for a good sear.

        Thread the marinated shrimp onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes, allowing a small gap between each shrimp for even cooking.

          Grill the shrimp for about 2-3 minutes on each side. They should turn pink and opaque; avoid overcooking them as they can become tough.

            While the shrimp are grilling, assemble your bowl: In a large, wide serving bowl, create a base layer of quinoa, then add fresh baby spinach, halved cherry tomatoes, and sliced avocado in an appealing arrangement.

              Once the shrimp are perfectly grilled, remove them from the skewers and place them atop your beautifully prepared bowl.

                For an extra punch of flavor, drizzle any remaining garlic marinade over the shrimp and vegetables.

                  Finish the dish by garnishing with the chopped cilantro and serving with lime wedges on the side for a refreshing and zesty touch.

                    - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4