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Flavorful Grilled Shrimp Taco Bowl Recipe with Easy Zesty Mango Salsa

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A quick and fresh grilled shrimp taco bowl featuring smoky shrimp and a zesty mango salsa, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (wild-caught if possible)
  • 2 tablespoons olive oil (for marinade)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Juice of 1 lime (for shrimp marinade)
  • 1 ripe mango, peeled and diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime (for salsa)
  • Salt to taste (for salsa)
  • 2 cups cooked rice or quinoa
  • 1 cup shredded lettuce or cabbage
  • 1 avocado, sliced
  • Optional: sour cream or Greek yogurt dollop
  • Optional: crumbled queso fresco or feta cheese

Instructions

  1. Prepare the shrimp marinade by combining olive oil, smoked paprika, ground cumin, chili powder, minced garlic, lime juice, salt, and pepper in a medium bowl. Whisk until well mixed.
  2. Add the peeled and deveined shrimp to the marinade, toss to coat evenly, cover, and refrigerate for 15 to 30 minutes.
  3. While the shrimp marinates, combine diced mango, chopped red onion, minced jalapeño, cilantro, lime juice, and a pinch of salt in a bowl. Stir gently to combine and adjust seasoning as needed.
  4. Cook rice or quinoa according to package instructions, fluff with a fork, and keep warm.
  5. Preheat grill or grill pan over medium-high heat. Lightly oil the grill grates or pan.
  6. Grill shrimp in a single layer for 2-3 minutes per side until pink and opaque with grill marks. Avoid overcooking.
  7. Assemble the bowl by starting with cooked rice or quinoa, add shredded lettuce or cabbage, top with grilled shrimp and mango salsa, add avocado slices, and optionally a dollop of sour cream or sprinkle of queso fresco.
  8. Squeeze fresh lime and sprinkle cilantro on top if desired. Serve immediately.

Notes

Marinate shrimp no longer than 30 minutes to avoid mushy texture. Use ripe but firm mango for best salsa texture. Grill shrimp on medium-high heat and avoid overcrowding. Mango salsa can be made ahead and refrigerated to meld flavors.

Nutrition

Keywords: grilled shrimp, taco bowl, mango salsa, quick dinner, healthy, gluten-free, summer recipe

Find it online: https://yumyep.com/flavorful-grilled-shrimp-taco-bowl-recipe-with-easy-zesty-mango-salsa/