Citrusgarlic Grilled Shrimp Charred Vegetable Bowl

Recipe Introduction

Quick Hook

Grilled Shrimp and Vegetable Bowl is my go-to summer fix. I made one last July, on a smoky rooftop. Oh my gosh, the citrus garlic hit was unreal.

This bowl blends bright acid and smoky char perfectly.

I often call it my Citrus Garlic Grilled Shrimp Bowl . The dressing is tangy, creamy, and light. It sings with charred zucchini and sweet bell pepper.

Fun fact: shrimp is the most popular seafood in the U.S. That surprised me at first. It explains why this bowl always disappears.

Brief Overview

This bowl rides the modern composed bowl trend. It borrows Mediterranean and Latin flavors. Difficulty is medium. Timing needs attention when grilling shrimp.

Prep time is about 20 minutes active. Total time runs 47– 65 minutes with optional marinating. Makes four bowls. Serve with lime wedges and a crisp white wine.

The recipe name on my card reads Citrus Garlic Grilled Shrimp & Charred Vegetable Bowl. Some nights I swap quinoa for rice.

Other times I do a Grilled Shrimp Quinoa Bowl for heartier meals.

Main Benefits

Top health perk is high lean protein. Each serving gives about 32 36 grams of protein. Quinoa adds fiber and rounded carbs.

This bowl is perfect for summer cookouts and quick dinners. It also works for meal prep lunches. Guests always ask for seconds.

What makes it special is contrast. Smoky veggies, citrusy shrimp, creamy lemon yogurt dressing. Try adding a Grilled Shrimp Bowl With Avocado Salsa twist.

Or go bold with Grilled Shrimp Bowl With Corn Salsa .

A quick safety note for grilling: cook shrimp to 145° F ( 63° C) . Aim for a loose “C” curl. Avoid that tight “O” look.

I learned timing the hard way once. I over marinated and got rubbery shrimp. Now I stick to 15– 30 minutes max. Trust me, the texture improves.

Ready for the ingredients next? Let’s move to the ingredient list now.

Main Ingredients (by stage)

For the shrimp and marinade

• 1 lb (454 g) large raw shrimp, peeled and deveined (16 20 count).
• 2 tbsp (30 ml) olive oil.
• 2 tbsp (30 ml) fresh lemon juice.
• 2 cloves garlic, minced.
• 1 tsp (5 g) smoked paprika.
• 1/2 tsp (2.5 g) kosher salt.
• 1/4 tsp (1.5 g) black pepper.
• 1 tsp (2 g) honey (optional).

Fresh or properly frozen shrimp is best. Look for firm flesh and a mild sea smell. Avoid fishy aroma.

For the vegetables

• 1 large red bell pepper, cut.
• 1 medium zucchini, halved and sliced.
• 1 small red onion, cut into wedges.
• 8 oz (225 g) cherry tomatoes.
• 1 2 tbsp (15 30 ml) olive oil.
  Salt and pepper to taste.

Choose firm, glossy produce. A slightly underripe tomato holds up to heat.

For the grain and dressing

• 1 cup (170 g) dry quinoa (yields ~3 cups cooked).
• 1/2 cup (120 g) plain Greek yogurt.
• 2 tbsp (30 ml) lemon juice.
• 1 tbsp (15 ml) olive oil.
• 1 tbsp (15 g) chopped parsley or cilantro.

Garnish

• 1 medium avocado, sliced.
• 1 lime, cut into wedges.
• 2 tbsp (8 g) chopped cilantro per bowl.

Seasoning Notes

Essential spice combo: smoked paprika, kosher salt, black pepper. Add a touch of honey to balance acid. Garlic is non-negotiable. It brightens the shrimp.

Flavor enhancers: lemon juice, a splash of olive oil, and fresh herbs. For depth, a pinch of cumin helps with charred veg.

Quick swaps: no paprika use 1/2 tsp chili powder. No yogurt thin tahini with lemon. No quinoa use brown rice.

Honestly, I learned the hard way to keep marinades short. Shrimp becomes rubbery after more than 15– 30 minutes .

Equipment Needed

Essential tools: gas or charcoal grill or a grill pan. Medium saucepan for quinoa. Mixing bowls. Tongs. Instant read thermometer (optional).

Household alternatives: oven broiler for char. Non-stick skillet instead of grill pan. Wooden skewers if you don’t have metal ones.

Fun fact: Shrimp is the most consumed seafood in the US. I love that because it cooks fast. This makes the Grilled Shrimp and Vegetable Bowl an ideal weeknight winner.

Try the variation with bold toppings like a Grilled Shrimp Bowl With Avocado Salsa or serve it over Grilled Shrimp Bowls Cilantro Lime Rice next time.

Cooking Method Prep Steps

Oh my gosh, I love this part. I call it the calm before the delicious storm. Prep everything first. Peel and pat shrimp very dry.

Rinse and fluff quinoa. Chop bell pepper, zucchini, and onion into even pieces.

Marinate shrimp for 15 30 minutes . Don’t go longer. Acid will tighten the shrimp. Oil the grill grates just before cooking.

Safety first: watch hot grates and flames. Use tongs and heatproof gloves.

Quick tip: arrange plates by stage. One bowl for marinated shrimp. One for veggies. One for cooked quinoa. This saves time. Honestly, it feels like kitchen magic.

step-by-step Process

1. Mix olive oil, lemon, garlic, smoked paprika, salt, and honey. Toss shrimp. Refrigerate 15– 30 minutes .
2. Simmer 1 cup quinoa with 2 cups water. Fluff and keep warm.
3. Toss veggies in oil, salt, and pepper. Thread or leave loose.
4. Preheat grill to 400– 450° F (200– 230° C) and oil grates.
5. Grill veggies 6– 8 minutes until charred and tender crisp. Tomatoes blister in 2– 4 minutes .
6. Grill shrimp 1– 2 minutes per side . Shrimp are done when opaque. Aim for 145° F ( 63° C) or a loose “C” curl. Don’t overcook.
7. Whisk yogurt, lemon, oil, garlic, and parsley. Assemble bowls. Drizzle dressing, add avocado and lime.

Visual cues matter. Shrimp change from grey to pink. Veggies should have blackened edges and give under pressure. Quinoa should be fluffy and separate.

Pro Tips

Dry shrimp well for a better sear. Oil the grill grate so things don’t stick. Cook shrimp in a single layer. Flip once only.

Avoid over marinating and overcrowding the grill. Common mistake: cooking shrimp too long. They go rubbery fast.

make-ahead: cook quinoa and char veg an hour ahead. Keep shrimp chilled and grill last. This helps serve warm bowls.

Fun note: shrimp is the most eaten seafood in the U.S. I first made this as a quick weeknight bowl.

It reminded me of a fusion between a Charred Vegetable Quinoa Bowl and a Citrus Garlic Grilled Shrimp Bowl . Try variations like a Grilled Shrimp Bowl With Avocado Salsa or a Grilled Shrimp Bowl With Corn Salsa .

This Grilled Shrimp and Vegetable Bowl hits summer vibes hard.

Recipe Notes quick tips and love notes

Shrimp is the most eaten seafood in the US. So yeah, this bowl feels right. If you like the Citrus Garlic Grilled Shrimp & Charred Vegetable Bowl, you’ll love this.

The classic name here is Grilled Shrimp and Vegetable Bowl. It’s bright, smoky, and fun to eat.

Serving Suggestions

Serve the bowls pretty and simple. Start with a scoop of quinoa. Top with grilled veg and shrimp. For a creamy touch add a Lemon Yogurt Dressing Shrimp Bowl drizzle.

For variety try a Grilled Shrimp Bowl With Avocado Salsa . Or swap the yogurt for a spicy mayo and call it Grilled Shrimp Bowl With Corn Salsa .

If you want carbs, pair with Grilled Shrimp Bowls Cilantro Lime Rice . I like adding a wedge of lime. It wakes the whole thing up.

Pair with a crisp white wine. Or a cold pilsner. I also love iced mint tea. Honestly, it feels like an easy summer meal. Perfect for a weeknight or for friends.

Storage Tips

Cool bowls quickly. Refrigerate within two hours. Store in airtight containers. Keeps well for up to 3 days .

You can freeze cooked shrimp and veg. Flash freeze on a tray. Transfer to freezer bags. Use within 2 months .

Reheat gently. Oven at 350° F for 8 10 minutes works. Or reheat in a skillet over medium heat.

Avoid nuking too long. Shrimp gets rubbery fast. I learned that the hard way once. Oops.

Variations

Want dietary swaps? Go low-carb. Use cauliflower rice. For vegans, swap shrimp with grilled tofu. Marinate tofu like shrimp. Grill until caramelized.

Seasonal swaps are fun. Summer means extra cherry tomatoes. Fall brings roasted squash. Try a Charred Vegetable Quinoa Bowl mix in cooler months.

Or make a Citrus Garlic Grilled Shrimp Bowl with extra orange zest.

Nutrition Basics

Per serving expect about 480 520 kcal . Protein is roughly 32 36 g . Fiber sits near 6 8 g .

This bowl gives lean protein and veggies. Shrimp adds iodine and omega-3s. Quinoa offers plant protein and fiber. The dressing adds calcium if you use yogurt.

Short final note: make it yours. Swap ingredients you love. Keep it colorful. You’ve got this dinner will be amazing.