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- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup cooked quinoa - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cup fresh spinach - 2 tablespoons fresh cilantro, chopped - 1 lime, cut into wedges - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper The base of your grilled shrimp bowl starts with fresh, quality ingredients. Use large shrimp for a juicy bite. Olive oil adds richness and helps the shrimp cook well. Fresh garlic gives a strong flavor, while smoked paprika and chili powder add a little kick. Don't forget salt and pepper for balance. Your bowl gets its heart from quinoa, a nutritious grain. Cherry tomatoes bring sweetness, and avocado adds creaminess. Fresh spinach gives a nice crunch, while cilantro adds a burst of flavor. A wedge of lime provides zesty brightness. Mixing these ingredients creates a colorful and tasty dish. This recipe is not just about the shrimp but how all these parts come together. For the full recipe details, check the full recipe section. - Start by combining 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder in a bowl. - Add 4 cloves of minced garlic to the mix. Stir it all together until well blended. - Toss 1 pound of large shrimp in the marinade. Make sure each shrimp gets coated well. - For best flavor, let the shrimp marinate for about 20 minutes at room temperature. - Preheat your grill or grill pan over medium-high heat. This step is key for nice grill marks. - Skewer the marinated shrimp onto metal or soaked wooden skewers. Leave space between each shrimp for even cooking. - Grill the shrimp for about 2-3 minutes on each side. They should turn pink and opaque when done. - In a large serving bowl, layer 1 cup of cooked quinoa, 1 cup of fresh spinach, and 1 cup of halved cherry tomatoes. - Add slices of 1 avocado on top, then carefully place the grilled shrimp over the vegetables. - Drizzle any leftover garlic marinade on the bowl for extra flavor. - Finally, garnish with 2 tablespoons of chopped cilantro and serve with lime wedges on the side. For the full recipe, check the instructions above! Enjoy your delicious grilled shrimp bowl! To enhance the garlic sauce, start by adjusting flavors. If you want it spicier, add more chili powder. For a milder taste, reduce the garlic or paprika. You can also try adding lemon juice for a fresh twist. If you want to switch up the marinade, consider using coconut aminos instead of olive oil. You can mix in some fresh herbs like basil or parsley. These changes can create a new flavor profile, keeping your dish exciting. When grilling shrimp, keep a few best practices in mind. First, always preheat your grill to medium-high heat. This helps the shrimp cook evenly. Skewering your shrimp is a great way to keep them together and makes turning them easy. To avoid overcooking, watch the color closely. Shrimp should turn pink and opaque. This usually takes about 2-3 minutes per side. If you leave them on too long, they can become tough and rubbery. To make your dish look stunning, think about layering your bowl. Start with a base of quinoa, then add fresh spinach, cherry tomatoes, and avocado. Finally, top it with the grilled shrimp. For added flair, drizzle any extra garlic sauce over the top. Garnish with fresh cilantro and lime wedges. This not only enhances the look but also adds flavor. Serve your bowl with a smile, and enjoy the compliments! {{image_2}} - Alternative proteins: You can swap shrimp for chicken, tofu, or scallops. Each brings a unique twist to the dish. Chicken offers a hearty bite, while tofu caters to vegans. Scallops add a sweet flavor that pairs well with garlic. - Different vegetables: Feel free to mix in your favorite veggies. Bell peppers, zucchini, or corn can brighten your bowl. Roasted or grilled veggies can also enhance flavor and texture. - Adding heat: If you like spice, add red pepper flakes or jalapeños. These options can turn up the heat and add depth. A dash of hot sauce can also complement the garlic sauce nicely. - Incorporating different herbs: Swap cilantro for fresh parsley or basil. Each herb adds a distinct taste. Mint can also give a refreshing twist to your grilled shrimp bowl. - Making it a salad bowl: For a lighter meal, serve the shrimp on a bed of mixed greens. You can mix in cucumbers or radishes for crunch. Drizzle more garlic sauce for added flavor. - Taco-style serving option: Turn this bowl into tacos! Use small tortillas and fill them with shrimp and veggies. Top with lime juice and extra sauce for fun and flavor. This dish lasts about three days in the fridge. To store leftovers, place the shrimp and quinoa in an airtight container. This keeps them fresh and safe to eat. Separate the shrimp from the quinoa if you can. This way, the shrimp will not make the quinoa soggy. Yes, you can freeze the grilled shrimp bowl. To freeze, let the dish cool completely first. Then, place the shrimp and quinoa in freezer-safe bags. Make sure to remove as much air as possible. Label the bags with the date. It can last up to three months in the freezer. The best way to reheat shrimp is in a skillet over low heat. This keeps them tender. For quinoa, you can use the microwave. Add a little water to keep it moist. Heat until warm, stirring often. Enjoy your meal as if it was freshly made! To make grilled shrimp tender, follow these tips: - Choose fresh shrimp: Fresh shrimp cook better and taste great. - Don’t overcook: Grill shrimp for just 2-3 minutes on each side. - Marinate well: A good marinade helps keep shrimp juicy. - Use medium heat: Too high heat can make shrimp tough fast. When shrimp turn pink and opaque, they are done. Remove them from heat right away. Yes, you can use frozen shrimp! Here’s how to thaw them: - Place shrimp in the fridge overnight. - Use cold water: Seal shrimp in a bag and submerge in cold water for 15-20 minutes. Always dry shrimp well after thawing. This helps the marinade stick better. Here are some great sides for your grilled shrimp bowl: - Steamed vegetables: Broccoli or green beans add color and nutrients. - Rice or couscous: They complement shrimp and soak up flavors. - Fresh salad: A light salad can balance the meal. - Corn on the cob: Sweet corn pairs nicely with shrimp. Feel free to mix and match for variety! For the full recipe, visit the link. This blog post covered a tasty grilled shrimp bowl. We explored main ingredients like shrimp, quinoa, and spices. I provided steps for marinating and grilling shrimp until just right. Tips helped perfect your garlic sauce and enhance presentation. You can also try flavor variations, substitutes, and different serving styles. In summary, this bowl is versatile and simple. You can store leftovers and freeze them too. Enjoy experimenting with the recipe while impressing friends and family!

Grilled Shrimp Bowl with Garlic Sauce

Elevate your dinner plans with this delicious grilled shrimp bowl featuring zesty garlic sauce! This fresh and vibrant dish combines succulent shrimp with quinoa, cherry tomatoes, and creamy avocado, all topped with a flavorful marinade. Perfect for meal prep or a quick weeknight dinner, this recipe is sure to impress! Click through to explore the full recipe and bring a burst of flavor to your table!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cup fresh spinach

2 tablespoons fresh cilantro, chopped

1 lime, cut into wedges

Instructions
 

In a bowl, combine olive oil, minced garlic, smoked paprika, chili powder, salt, and pepper. Mix to create a marinade.

    Add the shrimp to the marinade and toss well to coat. Allow the shrimp to marinate for about 20 minutes at room temperature.

      Preheat your grill (or grill pan) over medium-high heat.

        Skewer the marinated shrimp onto metal or soaked wooden skewers, leaving a little space between each shrimp for even cooking.

          Grill the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque, being careful not to overcook them.

            While the shrimp are grilling, prepare your bowl: In a large serving bowl, layer the quinoa, fresh spinach, cherry tomatoes, and avocado slices.

              Once the shrimp are cooked, remove them from the grill and place them on top of the prepared bowl.

                Drizzle any remaining garlic marinade over the bowl for added flavor.

                  Garnish with chopped cilantro and serve with lime wedges on the side for a zesty finish.

                    Prep Time: 20 mins | Total Time: 40 mins | Servings: 4